Ricotta Stuffed Peppers

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

8 oz part skim milk ricotta cheese

3 tbsp grated Parmesan reggiano

3 tbsp grated romano cheese

1 egg

1 ½ cups marinara sauce (home made or bottled)

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

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