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Cheese Stuffed Peppers




List of Ingredients



• 3 Red Peppers
  
• 3 Green Peppers
  
• 1 large onion, chopped fine
  
• 4 TBS olive oil
  
• 1/4 C chopped parsley
  
• 2 cloves garlic, chopped
  
• 1/2 tsp dried oregano
  
• 3 small zucchini, diced
  
• 1/4 C dried breadcrumbs
  
• 1 LB ricotta cheese
  
• 1/2 C parmesan cheese
  
• 1/2 C goat cheese, crumbled
  
• 1 egg
  
• 1 or 2 TBS red wine vinegar, to taste
  






Instructions



1. Cut a lid in each of the peppers. Remove the stem and all the seeds and membranes. Sauté the onion in
   2 TBS of the oil until very lightly browned. Add the chopped parsley , garlic, oregano and shredded
   zucchini. Add salt and pepper. Toss together and cover to draw the zucchini juices out. When the
   zucchini juices are flooding the pan, raise the heat and let evaporate. Cool.
   
   Mix the breadcrumbs, ricotta, Parmesan, goat cheese and egg. Mix this with the cooled zucchini hash.
   Taste for seasoning. Pour remaining 2 TBS. of oil in a baking pan. Stuff the peppers with the cheese
   mixture. Stand them in the pan, salt and pepper and bake in a 325 oven until the peppers are done,
   about 1 hour. This will vary with the color - the red peppers may be done before the green. In this case,
   remove them first.
   
   When the peppers are done, cool them. There will be a lot of cooking juices. Reduce them by half and
   add 1 or 2 TBS wine vinegar. Pour over peppers. Serves 6.
   
   






Final Comments


Serve warm, lukewarm, or even cold. May be used
for a first course or a meatless main course. Serves 6.