Ingredients for Baked Peppers With Ricotta And Basil
- Yellow Bell Peppers
- 1 tablespoon olive oil
- Ricotta Cheese
- Fresh Basil
- Green Onion
- Italian Parsley
- Salt And Pepper
- 2 large eggs
- Basil Leaves
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How to Make Baked Peppers With Ricotta And Basil
- Preheat oven to 350°F (175°C).
- Char the peppers: Quickly singe 4 large bell peppers (any color) over a gas flame, grill, or under the broiler until the skins are blackened on all sides. Do not let them become limp.
- Cool and peel: Place the charred peppers in a plastic bag for 10 minutes to steam. Then, peel off the charred skins.
- Prepare the peppers: Cut the peppers in half lengthwise. Remove the stems, ribs, and seeds.
- Drizzle with olive oil: Lightly coat the pepper halves with 1 tablespoon of olive oil.
- Prepare the filling: In a medium bowl, combine 15 ounces ricotta cheese, 1/2 cup packed fresh basil leaves, 2 green onions (finely chopped), 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add eggs: Beat in 2 large eggs until well combined.
- Fill the peppers: Fill each pepper half generously with the ricotta mixture.
- Bake: Arrange the stuffed peppers in a baking dish. Bake for 30 minutes, or until the filling is set and the peppers are tender.
- Garnish & Serve: Garnish with extra fresh basil leaves before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
38g
Carbs
3g
