Food & Drink Magazine

Italian Stuffed Peppers with Ricotta #DairyWeek

By Sue Lau @zzazzazza

Simply baked peppers stuffed with ricotta and mushrooms, topped with a rustic tomato sauce.
Italian Stuffed  Peppers with Ricotta

Italian Stuffed  Peppers with Ricotta

By Sue Lau

#DairyMonth continues today and I am happy to bring you a variation  on something  I posted  online years ago,  except this one makes  it a little easier,  as the older recipe involved roasting the peppers and rolling them, etc. I might have done these that way as well, except this one has been trying to find it’s way onto the blog since January of ’16, and since it was winter, it was pretty much bell peppers.

One of my usual favorite peppers is poblanos, and those would work equally well in this recipe, albeit they are just a little bit spicier (and sometimes moderately hot in the late summer months when peppers are hotter overall).

I find this recipe to be good for dieting- the first version I posted was for following a low carb diet, and this one fit in with Weight Watchers quite easily. It is also vegetarian if you are cutting back on  meat, but then cheese (and dairy in general) are always good choices for going meat-free.

If you want something more substantial (I think I just had these with a  side salad) you could boil  up some pasta to serve with.

Italian Stuffed  Peppers with Ricotta

Make sure to check back  tomorrow when I post  again for #DairyMonth with my recipe for Zucchini Tots with Jalapeno, Cheddar and Bacon. It’s my take on what I would look for in a veggie tot, and I  liked them a lot. And with the season for zucchini about to go gangbusters, this kind of recipe is very handy to have. Until then-

~Sue

Italian Stuffed  Peppers with Ricotta

Italian Stuffed Peppers with Ricotta

  • Servings: 2
  • Time: 55mins
  • Difficulty: easy
  • Print

Italian Stuffed  Peppers with Ricotta

Ingredients:
  • 2 red bell peppers, halved and seed ball removed
  • 4 ounces Crimini mushrooms or brown mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon dry Italian seasoning
  • 1/2 cup skim  ricotta cheese
  • 2 Tablespoons Parmesan  cheese
  • *****Sauce*****
  • 15 ounce can diced  tomatoes
  • 1 clove garlic,  minced
  • 1/2 teaspoon dry  Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2  teaspoon salt
  • 1/2 teaspoon black pepper

Method:

  1. Split peppers and remove the seed ball. Place them opening side up in a baking dish.
  2. Saute the sliced mushrooms, garlic and Italian seasoning in olive oil until softened and allow to cool.
  3. While the mushrooms are cooking,  also simmer the ingredients for the sauce until the tomatoes soften and the sauce thickens.
  4. Mix the cooled down mushrooms with the ricotta cheese and fill the cavities of the bell peppers.
  5. Top the cheese with the thickened sauce.
  6. Cover dish with foil and bake at 400°F. for 20 minutes, then remove foil, sprinkle with Parmesan, and continue to bake uncovered, for 20-25 minutes more, or until browned and peppers are tender.

From the kitchen of palatablepastime.com


Dairy Month

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can’t wait to share them with you.

Cheesy Honey Chipotle Skillet Cornbread by Cooking With Carlee
Farmer’s Cheese from A Kitchen Hoor’s Adventures
Iced Matcha Green Tea Latte by Culinary Adventures with Camilla
Italian Stuffed Peppers with Ricotta by Palatable Pastime
Pineapple Orange Breakfast Shake by Family Around the Table
Spinach and Cheese Souffle by A Day in the Life on the Farm

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