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Ricotta Stuffed Peppers Recipe
|Green peppers||3 Medium|
|Ricotta cheese||1 Cup (16 tbs)|
|Salami||4 Ounce, chopped|
|Grated cheese||6 Tablespoon (Parmesan And Romano)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Serving size: Complete recipe
Calories 1307 Calories from Fat 788
% Daily Value*
Total Fat 89 g137.4%
Saturated Fat 50.5 g252.5%
Trans Fat 0 g
Cholesterol 472.7 mg
Sodium 2566.5 mg106.9%
Total Carbohydrates 44 g14.6%
Dietary Fiber 8.2 g32.8%
Sugars 13.6 g
Protein 86 g171.3%
Vitamin A 75.5% Vitamin C 603.1%
Calcium 161.7% Iron 28%
*Based on a 2000 Calorie diet
Cut peppers in half lengthwise; remove seeds.
If desired, cook peppers in boiling salted water for 3 to 5 minutes; invert to drain.
Combine egg, ricotta, salami, and 4 tablespoons of the parmesan.
Fill peppers with cheese mixture; place in 12 x 7 1/2 x 2 inch baking dish.
Combine bread crumbs and remaining parmesan; toss with melted butter or margarine.
Sprinkle over peppers.
Bake in 350° oven for 20 to 30 minutes or till cheese mixture is heated through.