Peppers Stuffed With Spiced Cheese
2 tablespoons olive oil
1 large onion, finely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 small tomato, chopped
1/2 cup chopped mixed fresh herbs (such as thyme, basil, cilantro and mint)
1 1/2 cups part-skim ricotta cheese
1 teaspoon salt
4 mediums bell peppers (green and red yellow and/or purple)
1 sprig fresh herbs, for garnish
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add coriander and cumin and cook, stirring constantly, 1 minute. Add tomato and herbs and cook, stirring occasionally, until liquid evaporates, 5 to 6 minutes. Stir in ricotta cheese and salt.
Preheat oven to 375 degrees.