Stuffed Peppers

Stuffed Peppers
  • 4 servings
  • 0:45 Preparation
  • 0:30 Cooking
  • 1:15 Total Time


Add all
  • 1/4 cup
    (60 g)


  • 1/3 cup
    (60 g)


  • 2 cups
    (500 mL)


  • salt and freshly ground black pepper to taste

  • 6 Tbsp.
    (90 mL)


  • 1 cup
    (250 g)

    ricotta cheese

  • 6

    egg yolks

  • 8

    egg whites

  • 12

    red peppers


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.

Source: Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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