Sweet Stuffed Peppers
Category: Main Courses
Serves: 4
Sweet stuffed peppers are an exquisite dish that combines the rich flavor of roasted peppers with a creamy, flavorful filling made from potatoes, ricotta cheese, and fresh herbs. This dish is perfect for those seeking a satisfying and healthy meal with a Mediterranean flair.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet peppers (bell peppers) | 520g |
| Ricotta cheese | 250g |
| Potatoes | 200g |
| Cherry tomatoes, peeled | 180g |
| Breadcrumbs | 150g |
| Black olives | 40g |
| Spring onions (scallions) | 1 |
| Lemon zest | 1 |
| White wine | 100g |
| Fresh parsley | 8g |
| Fresh basil | To taste |
| Garlic | 1 clove |
| Salt | To taste |
| Black pepper | To taste |
Instructions
-
Prepare the Filling:
Begin by preparing the filling for the stuffed peppers. Boil the potatoes with their skins on until soft. Once cooked, peel them and transfer them into a food processor. Blend the potatoes to a smooth puree. -
Mix the Filling:
Transfer the mashed potatoes to a large mixing bowl. Add the zest of one lemon to enhance the flavor. Stir in the ricotta cheese, ensuring it is well-drained. Mix until the ingredients are fully incorporated. -
Prepare the Vegetables:
Chop the spring onions and set them aside. Slice the black olives and finely chop the parsley and basil. Add the parsley and basil to the bowl with the mashed potato and ricotta mixture. -
Combine the Ingredients:
To the mashed potato and ricotta mixture, add the chopped olives and spring onions. Season with salt and pepper to taste. Gently stir in the peeled cherry tomatoes, ensuring you keep the juice aside for later. -
Stuff the Peppers:
Wash and dry the sweet peppers. Cut off the tops and remove the seeds and membranes carefully. Using a piping bag (or a makeshift one with a ziplock bag), stuff the peppers with the prepared filling until they are full. -
Cook the Peppers:
Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, add the garlic and sautรฉ for a minute until fragrant. Gently place the stuffed peppers into the skillet and brown them for a few minutes, turning them occasionally. -
Deglaze and Simmer:
Once the peppers are lightly browned, pour in the white wine and let it simmer for a minute or two to allow the alcohol to evaporate. Add the reserved tomato juice and bring to a gentle simmer. -
Final Cooking:
Cover the skillet with a lid and let the peppers cook in the tomato sauce for about 15-20 minutes, or until the peppers are tender and the flavors have melded together. -
Garnish and Serve:
Just before serving, garnish with fresh basil leaves for added fragrance. Serve the sweet stuffed peppers hot, accompanied by the savory sauce from the pan.
Tips:
- Peppers: Choose medium to large-sized sweet peppers, as they hold the stuffing better and cook evenly.
- Herbs: Fresh basil and parsley bring a vibrant aroma, but you can also experiment with other herbs like thyme or oregano for a different flavor profile.
- Wine: A dry white wine complements the dish well, balancing the richness of the ricotta and the earthiness of the potatoes.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 330 kcal |
| Protein | 8g |
| Fat | 15g |
| Carbohydrates | 40g |
| Fiber | 6g |
| Sugar | 6g |
| Sodium | 520mg |
These sweet stuffed peppers make for a wholesome and hearty main course that is sure to impress guests or satisfy your family. Perfectly balanced with creamy ricotta and earthy potatoes, it’s a dish that combines the beauty of fresh vegetables with the goodness of simple, flavorful ingredients. Enjoy this meal with a crisp white wine for an added touch of elegance.
