Italian Stuffed Peppers with Ricotta are simply baked peppers stuffed with cheese and mushrooms and topped with a rustic tomato sauce.
Italian Stuffed Peppers with Ricotta
By Sue Lau
#DairyMonth continues today and I am happy to bring you a variation on something I posted online years ago, except this one makes it a little easier, as the older recipe involved roasting the peppers and rolling them, etc. I might have done these that way as well, except this one has been trying to find it’s way onto the blog since January of ’16, and since it was winter, it was pretty much bell peppers.
One of my usual favorite peppers is poblanos, and those would work equally well in this recipe, albeit they are just a little bit spicier (and sometimes moderately hot in the late summer months when peppers are hotter overall).
I find this recipe to be good for dieting- the first version I posted was for following a low carb diet, and this one fit in with Weight Watchers quite easily. It is also vegetarian if you are cutting back on meat, but then cheese (and dairy in general) are always good choices for going meat-free.
If you want something more substantial (I think I just had these with a side salad) you could boil up some pasta to serve with.
Make sure to check back tomorrow when I post again for #DairyMonth with my recipe for Zucchini Tots with Jalapeno, Cheddar and Bacon. It’s my take on what I would look for in a veggie tot, and I liked them a lot. And with the season for zucchini about to go gangbusters, this kind of recipe is very handy to have. Until then-
~Sue
Italian Stuffed Peppers with Ricotta
Ingredients:
- 2 red bell peppers, halved and seed ball removed
- 4 ounces Crimini mushrooms or brown mushrooms, sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon dry Italian seasoning
- 1/2 cup skim ricotta cheese
- 2 Tablespoons Parmesan cheese
- *****Sauce*****
- 15 ounce can diced tomatoes
- 1 clove garlic, minced
- 1/2 teaspoon dry Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Method:
- Split peppers and remove the seed ball. Place them opening side up in a baking dish.
- Saute the sliced mushrooms, garlic and Italian seasoning in olive oil until softened and allow to cool.
- While the mushrooms are cooking, also simmer the ingredients for the sauce until the tomatoes soften and the sauce thickens.
- Mix the cooled down mushrooms with the ricotta cheese and fill the cavities of the bell peppers.
- Top the cheese with the thickened sauce.
- Cover dish with foil and bake at 400°F. for 20 minutes, then remove foil, sprinkle with Parmesan, and continue to bake uncovered, for 20-25 minutes more, or until browned and peppers are tender.
From the kitchen of palatablepastime.com
Dairy Month
Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses. We can’t wait to share them with you.
Cheesy Honey Chipotle Skillet Cornbread by Cooking With Carlee
Farmer’s Cheese from A Kitchen Hoor’s Adventures
Iced Matcha Green Tea Latte by Culinary Adventures with Camilla
Italian Stuffed Peppers with Ricotta by Palatable Pastime
Pineapple Orange Breakfast Shake by Family Around the Table
Spinach and Cheese Souffle by A Day in the Life on the Farm
Stuffed Hash Browns by Jolene’s Recipe Journal
Join my recipe group on Facebook for more recipes from blogger friends around the world!
Saving this for when I can stand to turn on the oven!
Don’t you do a little happy dance when you have a recipe waiting and finally get a theme it fits? Love when that happens. I think I would love these stuffed peppers too.
These look so delicious! This is definitely a flavor profile that takes no convincing for me!
I remember my Father used to love stuffed bell peppers. I know he would have enjoyed these. I think I would go with the poblano pepper you said you liked!
These look like dinner next week!
I used to make stuffed peppers years ago but haven’t for ages – these look great.