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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.
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 2

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.

Gops Seasoning recipe Available here