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Mmmm...
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6
green |
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bell
peppers |
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1½
lbs |
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farmer's cheese (or ricotta) |
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1
cup |
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finely chopped scallions (including
green tops) |
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1
medium |
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zucchini, finely chopped |
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2
cloves |
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garlic, minced |
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3
large |
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eggs, beaten |
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½
tsp |
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ground thyme |
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½
tsp |
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ground basil |
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salt
to taste |
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lots
of fresh ground pepper |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Take tops
off of the peppers and carefully remove seeds
and ribs. |
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3 |
Combine the
remaining ingredients in a bowl and use this
mixture to stuff the peppers. Stand the peppers
upright in a 3" deep soufflé dish, or other dish
that can hold them snugly. |
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4 |
Pour about
½" of water into the dish and bake for 30
minutes. Watch to make sure that peppers do not
overcook (you don't want to see much browning). |
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5 |
Serve at
room temperature. |
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Servings: 6
Cooking Tips:
Mix cream cheese with ricotta for a great flavor
twist. |
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