I had 2 gorgeous yellow bell peppers (add these to my list of impulse purchases at the farmer’s market) and decided to attempt stuffed bell peppers entirely sans-recipe. I pulled together some ingredients I had around my kitchen and came up with this:
1/4 lb ground chicken
1/4 tsp dried basil
1 sprig oregano
1/2 cup ricotta
2 tbsp toasted pine nuts
2 tbsp chopped italian parsley
2 bell peppers
salt and pepper to taste
Preheat oven to 400°. Brown chicken on stovetop and add dried basil. Toast oregano in a tiny bit of olive oil in pan.
Mix chicken, oregano, ricotta, toasted pine nuts and chopped italian parsley in large bowl.
Slice off tops of bell peppers, remove seeds and ribs. Stuff peppers with chicken mixture, place in glass baking dish and cover with aluminum foil. Bake for 30-40 minutes.
Ta-da! The finished stuffed pepper:
Fresh oregano is a very potent herb. A tidbit of info I wish I had considered before getting a little overzealous with the parsley and dried basil. Over-seasoning aside, the ground chicken and ricotta mixed together is superb, not to mention, yellow bell peppers are nice and sweet. Next time, I’m going with just one herb and not three so I don’t have to pick out the excessive parsley and oregano pieces:)
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