Stuffed Peppers
| Preparation: | 45 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h 15 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010 |
Recipe ingredients
- ¼ cup (60 g) butter*
- ⅓ cup (60 g) flour*
- 2 cups (500 mL) milk
- Salt and freshly ground black pepper to taste
- 6 Tbsp. (90 mL) Parmigiano-Reggiano
- 1 cup (250 g) ricotta cheese
- 6 egg yolks*
- 8 egg whites*
- 12 red peppers
Preparation
Melt butter in a pot over low heat. Stir in flour and cook the roux 5 minutes, taking care not to let it darken. Cool. Meanwhile, scald milk and pour into the roux. Bring to a boil and cook, whisking, for a few minutes. Add salt, pepper, Parmigiano-Reggiano and ricotta. Cool and stir in egg yolks.
Beat egg whites into stiff peaks and gently fold into cooled mixture.
Cut stem-ends off red peppers, making little caps. Remove white membranes and seeds.
Preheat oven to 350°F (180°C).
Stuff peppers three quarters full with ricotta mixture and place on a baking sheet with the caps alongside. Bake for 30 minutes.
Serve peppers capped.
Suggestion
If the peppers aren’t bell peppers, spread coarse salt on the baking sheet to keep them upright.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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