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[edit] Ingredients
2 |
tablespoons olive oil |
1 |
large onion, finely chopped |
2 |
teaspoons ground coriander |
1 ½ |
teaspoons ground cumin |
1 |
small tomato, chopped |
½ |
cup chopped mixed fresh herbs (such as thyme, basil, cilantro and mint) |
1 ½ |
|
1 |
teaspoon salt |
4 |
medium bell peppers (green and red yellow and/or purple) |
1 |
sprig fresh herbs, for garnish |
[edit] Preparation
Step 1 |
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. |
Step 2 |
Cook, stirring constantly, until mixture is lightly browned, about 6 to 8 minutes. Remove from heat. |
Step 3 |
Preheat oven to 375 degrees. |
Step 4 |
Cut bell peppers in half lengthwise and remove seeds. Fill each pepper half with a generous portion of cheese. Transfer to baking sheet. Bake until peppers are tender and filling is heated through, 20 to 25 minutes. |
Step 5 |
To serve, cut stuffed peppers in half lengthwise again. Garnish with sprigs of fresh herbs. |
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[edit] About Peppers Stuffed With Spiced Cheese
When entertaining, I like to make a platter of these delectable stuffed peppers using various colors (green, red, yellow and purple) for a beautiful presentation.
