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Peppers Stuffed With Spiced Cheese

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	Vegetarian	New, Vegtime7	8	Servings

INGREDIENTS

2	T	Olive oil
1		Onion, finely chopped
2	t	Ground coriander
1 1/2	t	Ground cumin
1		Tomato, chopped
1/2	c	Chopped mixed fresh herbs
		such as thyme & basil &
		cilantro and
		Mint), Mint
1 1/2	c	Part-skim ricotta cheese
1	t	Salt
4		Bell peppers
		green and red yellow and/or
		purple
1		Sprig fresh herbs, for
		garnish

INSTRUCTIONS

SERVINGS LACTO  When entertaining, I like to make a platter of these
delectable  stuffed peppers using various colors (green, red, yellow
and purple)  for a beautiful presentation.  In medium skillet, heat oil
over medium heat. Add onion and cook,  stirring often, until soft,
about 5 minutes. Add coriander and cumin  and cook, stirring
constantly, 1 minute. Add tomato and herbs and  cook, stirring
occasionally, until liquid evaporates, 5 to 6 minutes.  Stir in ricotta
cheese and salt. Cook, stirring constantly, until  mixture is lightly
browned, about 6 to 8 minutes. Remove from heat.  Preheat oven to 375
degrees.  Cut bell peppers in half lengthwise and remove seeds. Fill
each  pepper half with a generous portion of cheese. Transfer to baking
sheet. Bake until peppers are tender and filling is heated through,  20
to 25 minutes.  To serve, cut stuffed peppers in half lengthwise again.
Garnish with  sprigs of fresh herbs.  PER 3-PEPPER SERVING: 125 CAL.;
7G PROT.; 8G TOTAL FAT (3G SAT. FAT);  90 CARB.; 14MG CHOL.; 354MG
SOD.; 2G FIBER.  Converted by MC_Buster.  By Kathleen
<schuller@ix.netcom.com> on Apr 24, 1999.  Recipe by: Vegetarian Times
Magazine, November 1997, page 71  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 306 Calories From Fat: 71 Total Fat: 8g Cholesterol: 15.1mg Sodium: 547.9mg Potassium: 497.2mg Carbohydrates: 55.5g Fiber: 4g Sugar: 45.8g Protein: 7.5g