Jeri’s Ricotta Stuffed Peppers

I had an overwhelming craving for Lasagna the other night but am trying to watch the carbs. I came up with this alternative and found it totally satisfied my cravings for a lot less calories. It’s now one of my favorite recipes!

4 pequillo peppers (if you don’t like any spice use Anaheim or red bell peppers instead)

8 oz ricotta cheese

3 tbsp grated Parmesan reggiano

3 tbsp grated Romano cheese

1 egg

1 ½ cups marinara sauce (home made or bottled. See my recipe below)

Extra Parmesan to sprinkle on top

Put the peppers under the broiler till they blister, about 5 minutes each side then put them in a sealed paper bag for about 10 minutes. Remove the peppers, peal and remove seeds (slit down one side to do this but keep the pepper in one piece)

Mix all the cheeses and the egg

Fill the peppers with the cheese mixture and place on a baking pan

Pour sauce on top of the peppers

Sprinkle with a little extra cheese

Bake at 350 for 45 minutes

Serve as a main dish with veggies or salad; or serve as a side with pasta

Jeri’s Tomato Sauce

2 sweet onions diced

2 tbsp olive oil

6-8 cloves garlic finely minced

2-3 tsp fennel seeds

1 tsp red chili flakes

2-3 tbsp dried sweet basil

2 red bell peppers

Salt to taste

30 oz tomato PASTE

35-40 oz water

Sauté the onions in the olive oil till they begin to caramelize

Add the garlic and other spices (except basil) and sauté another minute or two

Add the tomato past and stir constantly till it goes from out of the can red to orange

Add the water and stir till well mixed

Add diced red bell peppers

Crush the basil leaves between your hands to release the oils as you add them

Simmer for at least 20 minutes

Puree with a hand blender

This sauce will freeze nicely or it will last several days in the refrigerator. I freeze single serving amounts in zip lock bags.

www.JeriMillsMD.com

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