Italian Rolled Peppers With Mushrooms And Ricotta Recipes

HERBY RICOTTA STUFFED PEPPERS

Herby Ricotta Stuffed Peppers image

These Herby Ricotta Stuffed Peppers taste straight out of Tuscany with fresh herbs, creamy ricotta, and sharp parmesan. Ready in about 30 minutes (with just 5 minutes of hands-on time), they're a simple side dish that packs a punch of flavor.

Provided by Sarah Bond

Time 35m

Number Of Ingredients 13

Ingredients

5 yellow or red bell peppers
2 Tbsp extra-virgin olive oil (30 mL)
2 cups whole milk ricotta (453 g)
½ cup finely sliced green onions (about 4 green onions)
½ cup fresh basil (chopped)
1 handful flat-leaf parsley (chopped)
1 Tbsp each: fresh mint, fresh rosemary, fresh thyme (chopped)
1 tsp salt
½ tsp pepper
2 large eggs
½ cup grated parmesan (56 g)
1 tsp fennel flowers (optional)
2 Tbsp breadcrumbs (combined with a dash of oil)

Steps:

Char Peppers (optional): For a smokier flavor, quickly char peppers on the grill of open-flame stovetop (if you have access to these; if not, just skip this step). Cool then peel off blackened skin.
Prep Peppers: Preheat oven to 350 degrees F (176 C). Cut peppers in half lengthwise, removing seeds and ribs. Brush peppers all over with olive oil.
Stuff Peppers: In a medium bowl, combine ricotta, basil, onions, herbs, salt, and pepper. Beat in the eggs and parmesan. Fill peppers with the mixture and top wth fennel flowers and breadcrumb mixture. Bake for 30 minutes, or until ricotta is set and breadcrumbs are golden.

Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 15.5 g, Protein 14 g, Fat 17.1 g, SaturatedFat 7.2 g, Cholesterol 108 mg, Sodium 671 mg, Fiber 3 g, Sugar 6.8 g

PEPPER RICOTTA PRIMAVERA

Pepper Ricotta Primavera image

Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. -Janet Boulger, Botwood, Newfoundland and Labrador

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 cup part-skim ricotta cheese
1/2 cup fat-free milk
4 teaspoons olive oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium zucchini, sliced
1 cup frozen peas, thawed
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
6 ounces fettuccine, cooked and drained

Steps:

Whisk together ricotta cheese and milk; set aside. In a large skillet, heat oil over medium heat. Add garlic and pepper flakes; saute 1 minute. Add next 7 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes. , Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.

Nutrition Facts : Calories 229 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

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