Ricotta and Black Bean Stuffed Peppers Recipe

Name: Ricotta and Black Bean Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces, weight Ricotta Cheese; 1 can Black Beans, Drained (400 Gram Can); 3 whole Spring Onions, Sliced; 3 Tablespoons Fresh Coriander (Cilantro), Chopped; 1/2 teaspoons Smoked Paprika; 1/2 teaspoons Hot Chili Powder; 1/2 teaspoons Garlic Powder; 3-58 ounces, weight Cheddar Cheese, Grated; Salt And Pepper, to taste; 3 whole Large Red Peppers; 3/4 pounds, 38 ounces, weight Tomato Sauce

Servings: persons

7 ounces, weight Ricotta Cheese
1 can Black Beans, Drained (400 Gram Can)
3 whole Spring Onions, Sliced
3 Tablespoons Fresh Coriander (Cilantro), Chopped
1/2 teaspoons Smoked Paprika
1/2 teaspoons Hot Chili Powder
1/2 teaspoons Garlic Powder
3-58 ounces, weight Cheddar Cheese, Grated
Salt And Pepper, to taste
3 whole Large Red Peppers
3/4 pounds, 38 ounces, weight Tomato Sauce

1
Preheat the oven to 190 degrees C (Gas Mark 5 / 375 degrees F).
2
Combine the first seven ingredients (ricotta through garlic powder) in a bowl, along with half of the grated cheddar.
3
Season well with salt and black pepper.
4
Set aside.
5
Cut the top off each pepper, and use a sharp knife to reach inside and remove the seeds (if you are finding this tricky, make one slice down the side of the pepper to help).
6
Use a teaspoon to stuff each pepper with a third of the ricotta mixture (if you are using long peppers like I did, make sure you press it right down to the bottom).
7
Spread about 100g of the tomato sauce in the bottom of a baking dish (use a tall one that the peppers can easily fit into standing up), and place the peppers on top of the sauce.
8
Pour the remaining sauce over the tomatoes, and top with the remaining grated cheese.
9
Place in the oven for around 25 minutes, or until the pepper is quite soft and the cheese is crispy (if the cheese is browning too quickly, cover with foil and continue to cook until the pepper is soft).

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 ounces, weight Ricotta Cheese, 1 can Black Beans, Drained (400 Gram Can), 3 whole Spring Onions, Sliced, 3 Tablespoons Fresh Coriander (Cilantro), Chopped, and more.

Yes, Ricotta and Black Bean Stuffed Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta and Black Bean Stuffed Peppers

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