| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Red or yellow bell peppers |
| 3 |
c |
Part-skim ricotta |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
c |
Feta cheese, crumbled |
| 1 |
|
Egg, lightly beaten |
| 2 |
ts |
Oregano |
| 1/2 |
c |
Walnuts, chopped and toasted |
| 3/4 |
c |
Fresh bread crumbs |
| 2 |
ts |
Olive oil |
INSTRUCTIONS
Place peppers in a large microwave-safe pie plate, cover with plastic wrap
and microwave 4-6 minutes on 100 percent power, rotating after 2 minutes.
Peppers should soften but not collapse. Cut off the tops and remove the
seeds. Leave the peppers in the pie plate with the lids on the side (for
garnish).
Preheat the broiler.
In a small bowl, combine the ricotta, garlic, feta, egg, oregano and
walnuts. Fill peppers with this mixture. Mix bread crumbs with olive oil
and sprinkle over cheese filling. Cover the stuffed peppers loosely with
the plastic wrap and microwave for 8-12 minutes, rotating after 4 minutes.
Filling should be hot in the center. Remove the plastic wrap and broil the
peppers for a minute or two to brown the crumbs. Serve immediately,
allowing one stuffed pepper per person. 507 calories and 15 grams fat.
From the Austin American Statesman typed by jessann
Posted to MM-Recipes Digest V5 #018 by "J. Wildes" <jessann@texas.net> on
Jan 17, 1998
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