Ricotta Stuffed Peppers Food

VEGETARIAN STUFFED PEPPERS

Steps:

• Preheat oven to 375 F.
• Add cherry tomatoes, 1/2 tablespoon olive oil, salt, and pepper to a 9 x 11 inch oven safe baking dish. Toss them in the pan to combine. Place peppers in the pan and bake for 10 minutes.*
• While the tomatoes and peppers are cooking, heat 1 tbsp of olive oil over medium-high heat and sauté spinach, garlic, and onions until spinach has wilted. Drain the spinach well (I like to use a fine mesh strainer) and set aside in a mixing bowl.
• Add ricotta, red pepper flakes, egg, basil, and lemon zest to the mixing bowl with the spinach and mix until fully combined.
• Remove the peppers from the oven and stuff with the spinach and ricotta mixture. Top each pepper with about half a tablespoon of shredded parmesan cheese.
• Place the stuffed peppers in the oven and bake for about 5 minutes, just until the cheese on top has melted and the peppers are warm all the way through. Don't bake them too long or they will become watery inside!

HERBY RICOTTA STUFFED PEPPERS

Steps:

• Char Peppers (optional): For a smokier flavor, quickly char peppers on the grill of open-flame stovetop (if you have access to these; if not, just skip this step). Cool then peel off blackened skin.
• Prep Peppers: Preheat oven to 350 degrees F (176 C). Cut peppers in half lengthwise, removing seeds and ribs. Brush peppers all over with olive oil.
• Stuff Peppers: In a medium bowl, combine ricotta, basil, onions, herbs, salt, and pepper. Beat in the eggs and parmesan. Fill peppers with the mixture and top wth fennel flowers and breadcrumb mixture. Bake for 30 minutes, or until ricotta is set and breadcrumbs are golden.

RICOTTA-STUFFED PEPPERS

Steps:

• In large bowl, with wire whisk, beat ricotta until smooth and fluffy. Gently stir in Pecorino, onion, and 1/4 teaspoon each salt and freshly ground black pepper. Transfer filling to resealable plastic bag.
• Snip 1/2-inch hole in 1 corner of bag. Into opening of 1 pepper, squeeze filling until pepper is full. Repeat with remaining peppers and filling. If making ahead, cover and refrigerate up to overnight.
• In food processor, with knife blade attached, pulse basil, parsley, water, and 1/8 teaspoon each salt and freshly ground black pepper until herbs are finely chopped. With machine running, add oil in steady stream; process until mixture forms a smooth puree. If making ahead, cover and refrigerate up to overnight.
• To serve, on large serving platter, arrange squash; place stuffed peppers on top. Stir sauce and spoon over peppers. Garnish with pine nuts.

LASAGNA-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
• Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
• Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
• Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
• In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
• Remove the peppers from the oven, drain any excess water that accumulated inside.
• Cut the lasagna noodles into quarters and set aside.
• Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
• Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
• Rest for 10 minutes before serving.
• Enjoy!

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.

STUFFED BABY PEPPERS

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
• In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
• In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
• Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
• Arrange the peppers on a platter and serve.