Peppers Stuffed With Spiced Cheese
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

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. 2 Cook, stirring constantly, until mixture is lightly browned, about 6 to 8 minutes. Remove from heat. 3 Preheat oven to 375 degrees. 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. 5 To serve, cut stuffed peppers in half lengthwise again. Garnish with sprigs of fresh herbs.

About


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.