Recipe: Three-Cheese Stuffed Peppers (ricotta, parmesan, and mozzarella)

THREE-CHEESE STUFFED PEPPERS

6 medium yellow or red bell peppers
1 tsp. olive oil
1/3 cup dry white wine or defatted stock
1/2 cup minced onion
1/3 cup minced green bell pepper
3 cloves garlic, minced
1/2 tsp. dried oregano
1 cup grated raw zucchini
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup grated part-skim mozzarella cheese
1/2 cup toasted bread crumbs or as needed
Freshly ground pepper

Preheat oven to 375 degrees F.

Slice tops off peppers and remove seeds. Lightly brush peppers inside and outside with olive oil. Place in 9-by 13-inch nonstick baking dish.

Bake 10 to 15 minutes or until peppers are slightly softened. Set aside.

Heat wine in skillet over medium-high heat. Add onion, stir well to coat with liquid and cook 5 minutes.

Add the minced green pepper, garlic and oregano and cook 2 to 3 minutes or until green pepper is bright in color. Remove from heat.

In medium bowl, combine zucchini, ricotta, Parmesan, mozzarella and 1/2 cup bread crumbs. Add onion mixture and black pepper to taste. Add more bread crumbs if needed to thicken mixture enough to spoon into cavities of whole peppers. Fill peppers with mixture and return to oven.

Bake 30 minutes or until filling is lightly browned and bubbly.

Serves 6
Source; Minneapolis Star-Tribune, October 25, 2001