Ricotta Stuffed Peppers Keto Gluten Free Vegetarian Food

RICOTTA STUFFED PEPPERS (KETO, GLUTEN FREE, VEGETARIAN)

Steps:

• Preheat oven to 350. Line a 9 x 9 baking dish with foil and set aside.
• Divide peppers in half and remove seeds. Set aside
• In a small bowl, combine egg, ricotta, Parmesan and all spices. Spread mixture evenly between peppers and place in the oven for 30 minutes.

SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)

Steps:

• Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
• Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
• Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
• When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

RICOTTA-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut bell peppers in half and remove seeds.
• In a large skillet, bring 2 cups of water to a boil. Add bell peppers, reduce heat to low and simmer until just tender, about 5 minutes. Remove from pan, drain and set aside to cool.
• In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.
• Mound into pepper halves.
• Sprinkle with Parmesan cheese.
• Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.
• Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.

EASY SPINACH & RICOTTA STUFFED PEPPERS RECIPE

Steps:

• Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375 degrees. Then turn them and bake them for another 5-10 minutes or until peppers are fork-tender.
• In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
• Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
• Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
• Once the red bell peppers are fork-tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
• Place them in the oven for 8-10 minutes for the cheese to gratin.
• Serve them hot.