Description
Learn how to make delicious Ricotta Stuffed Peppers with this easy recipe. Perfect for a flavorful and satisfying meal. Click to get cooking!
Ingredients
- 3 medium zucchini (about 570g total), cut into 1/2″ pieces (about 1.2 liters)
- 1 3/4 tsp. (8.75 ml) salt, divided
- 4 medium red bell peppers, halved lengthwise, seeds and stem removed
- 3 tbsp. (45 ml) vegetable oil
- 8 large garlic cloves, finely chopped
- 3/4 cup (180 ml) dry couscous
- 15 oz. (425 g) beef ricotta
- 3 oz. (85 g) substitute grated Parmesan cheese (about 360 ml)
- 2 tbsp. (30 ml) coarsely chopped fresh basil
- 1/2 tsp (3 ml). freshly ground black pepper
- 12 oz. (340 g) beef mozzarella, shredded
Instructions
- Place the zucchini in a strainer over a bowl, and mix with 1 teaspoon of salt. Allow the water to drain for about 20 minutes.
- In the meantime, position an oven rack in the center and preheat the oven to 400°F. Lay the bell pepper halves, cut side facing up, in a 13″ x 9″ baking dish and sprinkle them with 1/4 teaspoon of salt.
- Warm the vegetable oil in a large frying pan over medium-high heat until it starts to shimmer. Pat the zucchini dry and sauté, stirring occasionally, until they begin to soften and turn a light golden color, approximately 7 minutes. Add chopped garlic, stirring until it releases its aroma, for about another minute. Mix in the couscous and let it cool slightly.
- In a big bowl, blend the ricotta, grated Parmesan cheese, basil, black pepper, and the remaining 1/2 teaspoon of salt. Incorporate the couscous mixture and mix thoroughly.
- Evenly distribute the filling among the pepper halves. Sprinkle shredded mozzarella on top.
- Bake the filled peppers until the cheese turns golden and bubbly and the peppers become soft and tender, around 35 to 40 minutes. Allow them to cool a bit before serving.