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Ingredients
- 1 sm Green bell pepper, chopped
- 2 Tbsp. Extra virgin olive oil
- 1 x Garlic clove, chopped
- 1/2 lb Ricotta cheese
- 1/4 c. Freshly grated Parmesan
- Â Â Melted butter for brushing crepes
- 6 x Crepes
- 1 c. Tomato sauce
Directions
- In a skillet cook the bell pepper in the oil over moderately low heat, stirring, till it is softened, add in the garlic, and cook the mix, stirring for 1 minute. In a bowl stir together the bell pepper mix, ricotta and 2 Tbsp. of the Parmesan with salt and pepper to taste. Let the filling cold.
- Spread about 2 Tbsp. of the filling on each crepe and roll them up jelly-roll fashion. Arrange the crepes, seam sides down, in a buttered shallow baking dish just large sufficient to hold them in one layer, brush them lightly with butter, and sprinkle them with the remaining Parmesan. Bake the crepes in the middle of a preheated 400 degree oven for 20 min and serve them with the sauce.
- Yield: 4 to 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 712g | |
| Calories 1623 | |
| Calories from Fat 1347 | 83% |
| Total Fat 152.49g | 191% |
| Saturated Fat 82.98g | 332% |
| Trans Fat 0.0g | |
| Cholesterol 361mg | 120% |
| Sodium 2769mg | 115% |
| Potassium 1250mg | 36% |
| Total Carbs 27.4g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 12.92g | 9% |
| Protein 43.85g | 70% |
