Greek Stuffed Bell Peppers recipe

Ingredients:

4 red or yellow bell peppers.
3 cups of part-skim ricotta.
2 cloves garlic, minced.
½ cup of Feta cheese, crumbled.
1 medium egg, lightly beaten.
2 teaspoons of oregano.
½ cup of walnuts, chopped and toasted.
¾ cup of fresh breadcrumbs.
2 teaspoons of olive oil.

Directions:

Place the bell peppers in a large microwave-safe pie plate, cover with plastic wrap and microwave for 5 minutes on 100 percent power, rotating after 2 minutes. The peppers should have softened but not collapsed.

Cut off the tops of the peppers and deseed. Leave the peppers in the pie plate with the lids on the side (for garnish).

Preheat your broiler.

In a suitably-sized bowl, combine the ricotta, garlic, crumbled Feta, beaten egg, oregano and walnuts.

Stuff the bell peppers with the mixture.

Combine the breadcrumbs with the olive oil and sprinkle over the filling.

Cover the peppers loosely with plastic wrap and microwave for 10 minutes, rotating after 4 minutes. When done, the filling should be hot in the center.

Remove the plastic wrap and broil the peppers for a couple of minutes so to brown the crumbs.

Serve immediately.

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