Stuffed Peppers with Ricotta and Zucchini
Stuffed peppers are always a great dinner. This is a yummy twist with adding Ricotta instead of tomato sauce.
Ingredients
- 1 bell pepper any color sliced in half lengthwise and de-seeded
- 1/2 pound ground beef
- 1 shallot chopped thin
- 2 tablespoons olive oil
- 1 clove of garlic minced
- 1 zucchini halved and sliced thin
- 1 cup ricotta cheese or more
- 3/4 cup Parmigiano cheese freshly grated
Instructions
- Preheat oven to 400°.
- In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes.
- Stir in garlic and cook until fragrant, about 1 minute more.
- Add zucchini, gops and red crushed pepper and cook until the zucchini is soft, about 5 minutes.
- Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink. Drain fat.
- Return beef mixture to skillet, then stir in ricotta cheese and Parmigiano cheese.
- Season with another pinch of gops .
- Mix and over low heat until the ricotta has softened and mixed in well.
- Place peppers cut side-up in a baking dish and drizzle with oil.
- Spoon beef mixture into each pepper and top with more Parmigiano chese, then cover baking dish with foil.
- Bake until peppers are tender, about 35 minutes.
- Uncover and bake until cheese is slightly browned, about 10 minutes more.