Greek stuffed bell peppers

Ingredients

Quantity		Ingredient
4		Red or yellow bell peppers
3	cups	Part-skim ricotta
2		Cloves garlic, minced
½	cup	Feta cheese, crumbled
1		Egg, lightly beaten
2	teaspoons	Oregano
½	cup	Walnuts, chopped and toasted
¾	cup	Fresh bread crumbs
2	teaspoons	Olive oil

Directions

Place peppers in a large microwave-safe pie plate, cover with plastic wrap and microwave 4-6 minutes on 100 percent power, rotating after 2 minutes. Peppers should soften but not collapse. Cut off the tops and remove the seeds. Leave the peppers in the pie plate with the lids on the side (for garnish).

Preheat the broiler.

In a small bowl, combine the ricotta, garlic, feta, egg, oregano and walnuts. Fill peppers with this mixture. Mix bread crumbs with olive oil and sprinkle over cheese filling. Cover the stuffed peppers loosely with the plastic wrap and microwave for 8-12 minutes, rotating after 4 minutes. Filling should be hot in the center. Remove the plastic wrap and broil the peppers for a minute or two to brown the crumbs. Serve immediately, allowing one stuffed pepper per person. 507 calories and 15 grams fat.

From the Austin American Statesman typed by jessann

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