Categories: Bell pepper, Basil, Cheese, Vegetables, Stuffed
2 tablespoons of Olive oil 1 large Onion; finely chopped 2 teaspoons of ground coriander 1 1/2 teaspoon of ground cumin 1 small Tomato, chopped 1/2 cup of chopped mixed fresh herbs such as thyme & basil & Mint 1 1/2 cup of Part-skim ricotta cheese 1 teaspoon of salt 4 medium Bell peppers, green and red and or yellow 1 Sprig fresh herbs; for garnish
8 SERVINGS LACTO When entertaining, I like to make a platter of these delectable stuffed peppers using various colors (green, red, yellow and purple) for a beautiful presentation. In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add coriander and cumin and cook, stirring constantly, 1 minute. Add tomato and herbs and cook, stirring occasionally, until liquid evaporates, 5 to 6 minutes. Stir in ricotta cheese and salt. Cook, stirring constantly, until mixture is lightly browned, about 6 to 8 minutes. Remove from heat. Preheat oven to 375ºF. Cut bell peppers in half lengthwise and remove seeds. Fill each pepper half with a generous portion of cheese. Transfer to baking sheet. Bake until peppers are tender and filling is heated through, 20 to 25 minutes. To serve, cut stuffed peppers in half lengthwise again. Garnish with sprigs of fresh herbs. PER 3-PEPPER SERVING: 125 CAL.; 7G PROT.; 8G TOTAL FAT (3G SAT. FAT); 90 CARB.; 14MG CHOL.; 354MG SOD.; 2G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999. Recipe by: Vegetarian Times magazine Magazine, November 1997, page 71 Converted by MM_Buster v2.0l.
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Magazine, November 1997, page 71 Converted by MM_Buster v2.0l.
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