Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 small tomato, chopped
- 1/2 cup chopped mixed fresh herbs (such as thyme, basil, cilantro and mint)
- 1 1/2 cups part-skim ricotta cheese
- 1 teaspoon salt
- 4 mediums bell peppers (green and red yellow and/or purple)
- 1 sprig fresh herbs, for garnish
Make it step by step
- In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add coriander and cumin and cook, stirring constantly, 1 minute. Add tomato and herbs and cook, stirring occasionally, until liquid evaporates, 5 to 6 minutes. Stir in ricotta cheese and salt.
- Cook, stirring constantly, until mixture is lightly browned, about 6 to 8 minutes. Remove from heat.
- Preheat oven to 375 degrees.
- Cut bell peppers in half lengthwise and remove seeds. Fill each pepper half with a generous portion of cheese. Transfer to baking sheet. Bake until peppers are tender and filling is heated through, 20 to 25 minutes.
- To serve, cut stuffed peppers in half lengthwise again. Garnish with sprigs of fresh herbs.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.