Colorful Stuffed Peppers with Ricotta Cheese (ITALY)


  • 6 tricolor bell peppers (Red, yellow and orange)
  • 1 onion (Chopped)
  • 3 cloves of garlic (finely chopped)
  • 2 tablespoons of olive oil
  • 1,1 lbs lean ground beef
  • 3-4 tablespoons of parsley (finely chopped)
  • 1 teaspoon of thyme
  • 2 tablespoons fresh basil (finely chopped)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon black pepper
  • 1.5 cups of marinara sauce
  • 1 cup ricotta cheese (Or sweet curd)
  • 0,22 lbs grated mozzarella cheese
  • 1/4 cup grated Parmesan cheese


Wash and dry the peppers. Cut off the tops and remove the seeds, then carefully cut off the bottom of each pepper to create a flat surface. Don't cut too much or the sauce will leak.

Grease a baking dish and place the peppers upright on the plate. Put the peppers in the preheated oven at 392 degrees and bake for about 15 minutes. (This will result in al dente cooking. If you want your peppers to be softer, cook another 5-10 minutes.)

While the peppers are cooking in the oven, heat the olive oil in a large saucepan over medium heat.

Saute the chopped onion and olive oil for 3-5 minutes, then add the garlic and cook for another minute.

Add ground beef, salt and pepper, red pepper flakes (optional) and sauté for about 5 more minutes until cooked. Add the thyme, basil, 2 tablespoons of parsley, and marinara sauce. Cook for another 5 minutes.

In a small bowl, combine the ricotta, Parmesan, and 3 tablespoons of parsley.

When the peppers are cooked for 15 minutes, immediately take them out of the oven and reduce the oven temperature to 374 degrees. Put 2-3 tablespoons of ground beef mixture in each pepper.

Then distribute the ricotta layer evenly over all 6 peppers. Then add another layer of meat sauce.

Cover the baking tray with foil and bake at 374 degrees for 20 minutes. Remove the foil and top each pepper with mozzarella cheese. Cook for another 5-10 minutes until the mozzarella melts. Garnish with remaining chopped parsley and serve.

ENJOY YOUR MEAL

Popular posts from this blog

Makdous (Syria)

Image
  18 baby eggplants 2 red peppers 3 small chili peppers 0,33 lbs walnuts 3 cloves of garlic Boil enough water in a large pot and then add the eggplants. Boil for 5-10 minutes until the eggplants are tender. After it softens, turn off the bottom and leave it in water for 10-15 minutes. Get it later. Cut off the tops of the eggplants. Then, carefully slice it lengthwise in half, like a book. Rub a little salt on the inside of each eggplant, then place them on a flat surface so that they do not touch each other and press down with a heavy object. You can place a large pan lid or the bottom of a flat plate on top of them, then put another heavy object on top. Alternatively, you can arrange them in a colander and press them down with a heavy object. With the combination of pressing and salt, this will help remove all the excess juice from the eggplant. Press and hold for several hours or even overnight to remove as much water as possible. The key is to keep them in a cool place and this can
Read more

BRAIN EGG

Image
6 eggs 4 spoons of oil 3 sheep brains 1/2 small carrot 2 sprigs of parsley 2 branches of celery 1/4 lemon 1 small onion 1/2 stale bread salt, pepper The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray
Read more

Curry (India-Thailand)

Image
The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl
Read more