Cold bell peppers stuffed with ricotta & herb

6 Servings

Ingredients

Quantity Ingredient
3 Bell pepper, yellow
3 Bell pepper, red
3 cups Ricotta
2 Egg
⅓ cup Parmesan; grated
3 Garlic clove; finely chopped
1 teaspoon Rosemary, fresh
Salt
Pepper
4 Garlic clove; minced
3 tablespoons Wine vinegar
1 tablespoon Mustard, Dijon
1 tablespoon Tomato paste
½ cup Olive oil
1 tablespoon Olive oil
Salt
Pepper
⅓ cup Basil, fresh; coarsely chopped
Olives, kalamata
--- Bon Appetit, September, 1990.
per Michelle Bass

Directions

PEPPERS

DRESSING

FOR PEPPERS: Lightly oil 9x13-inch baking dish. Char peppers over gas flame or in broiler until blackened in several spots on all sides. Wrap in plastic bag and let stand 20 minutes to steam. Peel charred skin off peppers. Rinse peppers under running water. Cut 1 inch off peppers at stem end. Remove seeds. Pat peppers dry with paper towels. Arrange peppers cut side up in prepared baking dish.

Preheat oven to 325F. Mix ricotta, eggs, Parmesan, garlic and rosemary in medium bowl. Season with salt and pepper. Spoon stuffing into peppers. Bake until filling begins to set and tops are just crusty, about 35 minutes Cool, then cover and refrigerate at least 4 hours. (Can be prepared 1 day ahead.) FOR DRESSING: Whisk garlic, vinegar, mustard and tomato paste in bowl. Gradually whisk in oil. Season with salt and pepper. (Can be prepared 1 day ahead. Store at room temperature.) TO SERVE: Arrange peppers on platter. Mix basil into dressing and spoon over peppers. Garnish with olives and serve.

NOTE: You can stuff and bake the peppers the day before. Serve them whole or cut crosswise into ½-inch-thick slices and fan them on plates. Try to purchase peppers with flat, even bottoms so they will stand upright during baking. Serve as an appetizer to a grilled chicken or fish dish.

Related recipes