Ricotta-Stuffed Bell Peppers

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut bell peppers in half and remove seeds.

3. 3

   In a large skillet, bring 2 cups of water to a boil. Add bell peppers, reduce heat to low and simmer until just tender, about 5 minutes. Remove from pan, drain and set aside to cool.

4. 4

   In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.

5. 5

   Mound into pepper halves.

6. 6

   Sprinkle with Parmesan cheese.

7. 7

   Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.

8. 8

   Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.