Italian Rolled Peppers With Mushrooms And Ricotta
Makes a wonderful low-carb, meatless entree or can be used as a side dish for pasta, etc. Perfect for dieters and vegetarians alike.
Steps
Preheat broiler in oven.
Place peppers on foil on a baking sheet and place under broiler.
Turn peppers as the blacken , to darken all sides.
When skin blisters and blackens all over , remove from oven and place peppers in a bowl and cover with plastic wrap.
Allow peppers to sit undisturbed for 10-15 minutes to soften skins.
Meanwhile , cook mushrooms in oil until soft and tender , seasoning with salt , pepper , and herbs.
Drain off any excess water that releases from mushrooms and allow to cool.
Mix ricotta in a small bowl with dijon mustard until smooth.
Add mushrooms to this mixture and stir.
Rinse peppers under cool water and peel away loose skin.
Make a slit along the side of each pepper , and using knife to cut close to the stem on the inside , remove seed cluster.
Rinse pepper to remove any stray seeds.
Fill each pepper with a portion of the ricotta mixture , and skewer the pepper closed with one or more toothpicks.
Gently place pepper on foil on a baking sheet.
S.
Ingredients
bell peppers, white button mushrooms, olive oil, kosher salt, black pepper, mixed italian herbs, ricotta cheese, dijon mustard, pecorino romano cheese, toothpick