Red Peppers stuffed with herbed Cheese
3 red bell peppers, cut crosswise in half, seeds and pith removed
1 ½ cups fresh ricotta cheese or cottage cheese, drained
Six slices of topping cheese, Cheddar, Fontina, Gruyere, or Asiago
2 green onions, sliced very thinly, using white and lighter green parts
1 clove garlic, chopped finely
2 eggs, beaten
½ cup chopped fresh basil
½ cup chopped fresh Italian parsley
½ teaspoon salt
½ teaspoon fresh-ground black pepper
YIELD: 3 servings of 2 pepper halves each
COURSE: Vegetables and Sides
- Preheat the oven to 350 degrees. Lightly oil a baking sheet. Trim each pepper half so it will sit squarely on the baking sheet; do not cut all the way through the skin. Transfer the peppers to the baking sheet.
- Partially drain the cottage cheese or ricotta cheese by dumping it on a folded paper tower. Then stir together the cheese, eggs, basil, parsley, salt, and pepper in a bowl. Spoon the filling into the peppers to almost the top. Add the topping cheese. Bake the peppers, uncovered, for 20 minutes, or until the filling is browned on top. Remove from the oven, carefully transfer with a spatula to a serving platter or individual plates, and serve hot.