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Ricotta-Stuffed Bell Peppers

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“From the Schwarzbein Vegetarian Cookbook.”
READY IN:
45mins
SERVES:
6
YIELD:
8 pepper halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cut bell peppers in half and remove seeds.
  3. 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.
  4. In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.
  5. Mound into pepper halves.
  6. Sprinkle with Parmesan cheese.
  7. Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.
  8. Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.

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