Monday, September 21, 2015

Stuffed in Style (Meatless Monday)

Ricotta  & Veggie Stuffed Peppers was a recipe featured as Stuffed Tomatoes in Vegetarian Times.  Since the organic farm was selling beautiful peppers for 10 cents each, I prepared ours with peppers instead.  

Ricotta Stuffed Peppers

(Serves 4)

Mix egg, ricotta, vegetables, Mrs. Dash and Parmesan.
1 egg
1/2 cup ricotta cheese, part-skim
2 tablespoon shallots, diced
2 tablespoon fresh basil, snipped
1 tablespoon Parmesan cheese, shredded
1 garlic clove, crushed
1/2 cup fresh corn, cooked and cut off the cob
1/2 cup zucchini, diced
1/4 teaspoon Mrs. Dash
2 small tomatoes, diced and seeded

Stuff peppers with ricotta mix (about 1/3 cup each).
4 large sweet peppers, seeded
Top each pepper with 1/2 teaspoon shredded cheese and 3 zucchini slices.
2 teaspoon Parmesan cheese, shredded
12 zucchini slices

Bake at 350 F. for 45 minutes.


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