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Ingredients
- 4 x Red or possibly yellow bell peppers
- 3 c. Part-skim ricotta
- 2 x Cloves garlic, chopped
- 1/2 c. Feta cheese, crumbled
- 1 x Egg, lightly beaten
- 2 tsp Oregano
- 1/2 c. Walnuts, minced and toasted
- 3/4 c. Fresh bread crumbs
- 2 tsp Extra virgin olive oil
Directions
- Place peppers in a large microwave-safe pie plate, cover with plastic wrap and microwave 4-6 min on 100 percent power, rotating after 2 min.
- Peppers should soften but not collapse. Cut off the tops and remove the seeds. Leave the peppers in the pie plate with the lids on the side (for garnish).
- Preheat the broiler.
- In a small bowl, combine the ricotta, garlic, feta, egg, oregano and walnuts. Fill peppers with this mix. Mix bread crumbs with extra virgin olive oil and sprinkle over cheese filling. Cover the stuffed peppers loosely with the plastic wrap and microwave for 8-12 min, rotating after 4 min.
- Filling should be warm in the center. Remove the plastic wrap and broil the peppers for a minute or possibly two to brown the crumbs. Serve immediately, allowing one stuffed pepper per person. 507 calories and 15 grams fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 113 | 47% |
| Total Fat 13.05g | 16% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 377mg | 16% |
| Potassium 315mg | 9% |
| Total Carbs 22.97g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.41g | 4% |
| Protein 8.86g | 14% |
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