"Books are the quietest and most constant of friends; they are the most accessible and wisest of counselors, and the most patient of teachers." ~ Charles W. Eliot
***
"This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!" ~ Julia Child
***
"She is too fond of books, and it has turned her brain." ~ Louisa May Alcott

Tuesday, August 21, 2012

Stuffed red bell peppers

I had recently made a recipe that I needed just a little ricotta cheese. I had about 2/3 of the container left and decided when I saw these huge red bell peppers that I would play around with creating a filling for them with what I had in the house. Here is the results which Jos already said he wants to eat again...


Stuffed red peppers
2 large red bell peppers
3 spring onions, chopped
12 button mushrooms, quartered
2 tomatoes, remove seeds and chop
about 12 fresh sage leaves, chopped
thyme
2/3 cup ricotta cheese
1 egg
salt and pepper
about 1/2 cup grated cheese
2 tablespoons each of breadcrumbs and grated cheese


Cut the bell peppers in half and clean out the seeds. Par boil them in water for about 5 minutes or just until they start to soften. Now fry the onion, mushroom, tomatoes, sage and thyme. Spoon a tablespoon of the mix into each of the peppers.
In a bowl, mix the ricotta with an egg and freshly ground sea salt and black pepper. Stir in the grated cheese mixing well. Mix the remaining vegetable mixture in the ricotta mixture and spoon into the bell peppers. Top with the breadcrumbs and grated cheese mixed together. Bake in a 200C/400F oven for 20 to 30 minutes.

Served with a good rosé wine, this makes a perfect dinner on a warm summer's evening.

Bon appetit or eet smakelijk!
Heidi

3 comments:

Nancy said...

Well, I am not sure about this one.
I am too picky an eater as you know.
Not sure I would like the cheese.
Good that Jos wants it again, that says a lot.
Love you, Mom

Patricia said...

Your stuffed peppers sound lovely Heidi. If I'm really busy I sometimes stuff them with a shop bought tub of cous cous with roasted vegetables and then I place feta cheese on top sprinkled with oregano and bake in the oven for about 25 minutes.
Patricia x

quilt32 said...

I'm sure I would love these. I'm not crazy about green bell peppers, but love the red ones - and the cheese makes it all the better for me.
Lillian
lillianscupboard.wordpress.com