Monday, July 11, 2016

Stuffed Purple Bell Peppers

1T unsalted butter or olive oil
2 cloves fresh garlic
2C fresh corn kernels (from 3 ears of corn)
4 bell peppers
1C cooked faro
1/3C ricotta cheese
1/2C grated Parmesan cheese
1/4C minced green onion
1t fresh thyme
1/4t salt
1/8t ground pepper
Heat the oven to 350°.
Lightly grease an oven proof dish or pan.
Warm the butter in a skillet on medium heat. Add the minced garlic and sauté briefly. Add the corn and sauté just another minute, until almost warmed through and coated with butter. Set aside to cool.
In a medium bowl add the cooked corn, faro, ricotta cheese, 1/3 cup of the grated Parmesan, green onions, thyme, salt and pepper. Fold together to throughly mix. Stuff the peppers and arrange them in the prepared pan.
Add 1/4 cup water to the bottom of the pan. Place the cover on the pan or cover tightly with foil. Bake for 20 to 25 minutes until the peppers are cooked and just begin to slump.
Remove the pan from the oven and adjust the oven heat to broil. Remove the lid from the pan and sprinkle the remaining Parmesan cheese on top of the peppers. Broil until the cheese melts and becomes golden brown.

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