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Ricotta Stuffed Green Peppers




Source of Recipe


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List of Ingredients




Olive oil
4 large bell peppers, mixed or single colors
4 shallots, minced
1 clove garlic, finely chopped
5 to 6 anchovy fillets, chopped
Red pepper flakes or freshly ground black pepper, to taste
2 ounces pitted and chopped black olives
2 cups ricotta cheese
2 tomatoes, peeled, seeded and chopped
3 tablespoons capers
8 to 10 large fresh basil leaves, shredded



Recipe



Preheat oven to 400 degrees.

Oil baking dish in which bell peppers will neatly fit, such as 8- or 9-inch pan.

Slice tops off bell peppers and reserve. Scrape out all seeds and pith, and then set peppers aside.

In small skillet, gently saute shallots, garlic, anchovy fillets and pepper together in 1 to 11/2 tablespoons olive oil for a few minutes until anchovies melt and vegetables are softened, 2 to 4 minutes. Set aside to cool.

In bowl, mix olives, ricotta, tomatoes, capers and basil. Combine this with shallot mixture.

Stuff bell peppers and top with their little "hats." Place in oiled baking dish.

Coat bell peppers well all over with olive oil and bake in preheated oven 30 to 40 minutes or until peppers start to wrinkle and blister. Can be served hot or cold. Makes 4 servings.