Home - By Category - Recipe - Vegetables Page 6 | Cheese Page 2

Cold Bell Peppers Stuffed With Ricotta & Herb

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COLD BELL PEPPERS STUFFED WITH RICOTTA & HERB
 Categories: Vegetables, Cheese
      Yield: 6 Servings
 
MMMMM--------------------------PEPPERS-------------------------------
      3    Bell pepper, yellow
      3    Bell pepper, red
      3 c  Ricotta
      2    Egg
    1/3 c  Parmesan; grated
      3    Garlic clove; finely chopped
      1 ts Rosemary, fresh
           Salt
           Pepper

MMMMM--------------------------DRESSING-------------------------------
      4    Garlic clove; minced
      3 tb Wine vinegar
      1 tb Mustard, Dijon
      1 tb Tomato paste
    1/2 c  Olive oil
      1 tb Olive oil
           Salt
           Pepper
    1/3 c  Basil, fresh; coarsely
           -chopped
           Olives, kalamata
 
  FOR PEPPERS:  Lightly oil 9x13-inch baking dish.  Char peppers over
  gas flame or in broiler until blackened in several spots on all
  sides. Wrap in plastic bag and let stand 20 minutes to steam. Peel
  charred skin off peppers.  Rinse peppers under running water.  Cut 1
  inch off peppers at stem end.  Remove seeds.  Pat peppers dry with
  paper towels. Arrange peppers cut side up in prepared baking dish.
  
  Preheat oven to 325F. Mix ricotta, eggs, Parmesan, garlic and
  rosemary in medium bowl.  Season with salt and pepper. Spoon stuffing
  into peppers. Bake until filling begins to set and tops are just
  crusty, about 35 minutes Cool, then cover and refrigerate at least 4
  hours. (Can be prepared 1 day ahead.)
  
  FOR DRESSING:  Whisk garlic, vinegar, mustard and tomato paste in
  bowl. Gradually whisk in oil. Season with salt and pepper. (Can be
  prepared 1 day ahead. Store at room temperature.)
  
  TO SERVE:  Arrange peppers on platter.  Mix basil into dressing and
  spoon over peppers.  Garnish with olives and serve.
  
  NOTE:  You can stuff and bake the peppers the day before. Serve them
  whole or cut crosswise into 1/2-inch-thick slices and fan them on
  plates. Try to purchase peppers with flat, even bottoms so they will
  stand upright during baking.  Serve as an appetizer to a grilled
  chicken or fish dish.
  
                                --- Bon Appetit, September, 1990.
                                    per Michelle Bass
 
MMMMM

Display Recipe for Import.