Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion, finely minced
- 2 tsp grnd coriander
- 1Â 1/2 tsp grnd cumin
- 1 sm tomato, minced
- 1/2 c. minced mixed fresh herbs
- Â Â (such as thyme & basil & cilantro and mint)
- 1Â 1/2 c. part-skim ricotta cheese
- 1 tsp salt
- 4 med bell peppers
- Â Â (green and red yellow and/or possibly purple)
- 1 sprg fresh herbs, for garnish
Direcciones
- 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 in onion and cook, stirring often, till soft, about 5 min. Add in coriander and cumin and cook, stirring constantly, 1 minute. Add in tomato and herbs and cook, stirring occasionally, till liquid evaporates, 5 to 6 min. Stir in ricotta cheese and salt.
- Cook, stirring constantly, till mix is lightly browned, about 6 to 8 min. 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 till peppers are tender and filling is heated through, 20 to 25 min.
- To serve, cut stuffed peppers in half lengthwise again. Garnish with sprigs of fresh herbs.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 171 | |
| Calories from Fat 147 | 86% |
| Total Fat 16.68g | 21% |
| Saturated Fat 8.7g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 387mg | 16% |
| Potassium 177mg | 5% |
| Total Carbs 5.5g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.15g | 2% |
| Protein 1.05g | 2% |
