Mediterranean Vegetarian Stuffed Bell Peppers with Basil Ricotta

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers (red, yellow, or orange) 1 cup basil ricotta (store
• bought or homemade) 2 cups mixed roasted vegetables (zucchini, eggplant, cherry tomatoes, and red onion) 1 cup cooked quinoa 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh basil Salt and pepper, to taste Olive oil Fresh parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. In a large bowl, combine basil ricotta, roasted vegetables, cooked quinoa, Parmesan cheese, salt, pepper, and half of the chopped fresh basil. Mix well. Stuff each bell pepper with the mixture, filling them to the top. Place stuffed peppers in a baking dish. Drizzle olive oil over the peppers and season with salt and pepper. Bake for 25 30 minutes or until peppers are tender. Remove from oven and let cool slightly. Garnish with remaining chopped basil and parsley.

Chef’s Insight

Choose bell peppers that are firm to the touch and have bright colors for optimal taste and appearance.

Notes

For a spicy twist, add some diced jalapeños to the roasted vegetable mixture.