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Stuffed Peppers https://www.metro.ca/userfiles/image/recipes/poivrons-farcis-6185.jpg PT45M PT30M PT1H15M
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.
4
1/4 cup (60 g) butter 1/3 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
Stuffed Peppers

Stuffed Peppers

Rate this recipe
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4
servings
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 g)
    butter
  • 1/3 cup
    (60 g)
    flour
  • 2 cups
    (500 mL)
    milk

  • salt and freshly ground black pepper to taste
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    3 PK PRODUCT OF MEXICO

  • 6 Tbsp.
    (90 mL)
    parmigiano-reggiano
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    PARMIGIANO REGGIANO CHEESE

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    $12.89 /lb

    DELI CUT, 2.84/100 g

  • 1 cup
    (250 g)
    ricotta cheese
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    200 - 475 g SELECTED VARIETIES

  • 6
    egg yolks
  • 8
    egg whites
  • 12
    red peppers
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    Flyer Deals  (2)
    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $2.99 ea.

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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 PK PRODUCT OF MEXICO

Imprimer ma sélection

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.

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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