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

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