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Ricotta Stuffed Peppers ~ Makes 12
Ready in 30-60 minutes

The filling in these stuffed peppers is very much like the ricotta filling in lasagna.
It's a great meatless alternative to the usual stuffed peppers.
These can be served as an entrée or side dish.

1 pound whole milk ricotta cheese
2 eggs, lightly beaten
1/4 cup shredded Romano cheese
1 teaspoon dried Italian seasoning
3 cloves garlic, crushed
1 teaspoon seasoned salt
1 teaspoon black pepper
6 leaves sweet basil, cut in small pieces
1 cup seasoned bread crumbs
6 medium bell peppers, cut in half and seeds removed
48 ounce jar spaghetti sauce
shredded Romano cheese, for topping

Preheat the oven to 350 degrees F. Grease a shallow baking dish.
Combine the ricotta cheese, eggs, Romano cheese, Italian seasoning, garlic, seasoned salt, pepper, and basil in a bowl.
Mix well. Stir in the bread crumbs.
Place the pepper halves cut-side up in the baking dish. Divide the ricotta stuffing evenly between them.
Place the baking dish in the oven and bake at 350 degrees F for 15 minutes.
Remove the dish from the oven. Pour the spaghetti sauce evenly over the stuffed peppers.
Return the dish to the oven and bake for another 20-30 minutes.
Sprinkle the peppers with additional Romano cheese and return to the oven for 5-10 more minutes or until the cheese is melted.
Serve hot.

Nutrition ~ 142 calories, 7 grams fat, 13 grams carbohydrates, 8 grams protein per serving.


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