Roasted Bell Peppers Stuffed with Two Cheeses, No Added Refined Sugar
International dishesGrilled DishesEurope and North Americaabout 30 to 45 minutes
Roasted bell peppers stuffed with two cheeses take only four steps and look striking on the table. The pleasure is the sweet, softened skin around hot melting cheese. Hollowing them out is the delicate part, since a heavy hand splits the pepper and the cheese runs out.
The trick is to cut a round hole at the stem end and pull the seeds out through it, and only halve the very large ones. Twenty to thirty minutes of roasting is enough for the skin to shrink back.
This batch weighs about 700g, at roughly 83 calories per 100g.
Method
Rinse 500g bell peppers, drain them and cut off the stems. Cut a round hole at the stem end with a sharp knife and pull out all the seeds and pith, halving any that are very large.
Cut 100g mozzarella cheese and 100g ricotta cheese into small pieces and stuff them inside the peppers.
Roast the peppers in the oven or over charcoal for about 20 to 30 minutes, until the skin shrinks back and the cheese has melted to a golden color.
Take them out and serve while hot.
Tips
Preparation runs only 10 to 15 minutes, and the oven does the rest.
Roasting takes away the sharp edge of raw bell pepper, so children eat these happily.
When ricotta cheese is hard to find, mozzarella at a full 200g covers it.
Hollowing the peppers through the stem hole rather than splitting them keeps the cheese inside.
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