| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; finely chopped |
| 2 |
ts |
Ground coriander |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
sm |
Tomato; chopped |
| 1/2 |
c |
Chopped mixed fresh herbs |
|
|
(such as thyme & basil & cilantro and |
|
|
Mint) |
| 1 1/2 |
c |
Part-skim ricotta cheese |
| 1 |
ts |
Salt |
| 4 |
md |
Bell peppers |
|
|
(green and red yellow and/or purple) |
| 1 |
|
Sprig fresh herbs; for garnish |
INSTRUCTIONS
8 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.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”