This recipe is a great vegetarian dish and goes well with many different sides. Good for dinner. To lower the calorie count and make it a bit healthier try it without the cheese.
Ingredients: 3 tbsp olive oil 1 medium onion 2 anchovies, finely chopped 1 cup toasted whole-wheat bread crumbs 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 2 tbsp capers, drained and chopped 2 tbsp pine nuts 2 eggs, beaten 2 tbsp finely chopped fresh parsley 8 small or 4 medium-to-large bell peppers 1/2 cup water
Preparation: 1. Preheat oven to 350 ̊F 2. Heat 2 tbsp of the olive oil in a medium skillet over medium heat. Add the onion and anchovies and sauté until softened, about 5 minutes. Transfer to a medium bowl and add the bread crumbs, ricotta cheese, Parmesan cheese, caper, pine nuts, eggs, and parsley. Mix well to combine. 3. To stuff the peppers, slice off their tops (keeping the stalk on) and set the tops aside. Core and seed the peppers and cut a very thin slice off the base of each pepper so it can stand up straight. Stuff the peppers with the remaining tbsp olive oil. Bake uncovered for 45 minutes or until the tops are crispy and brown.
Makes 4 Servings Nutritional Value per serving: Not Given
Source: “The Gorgeously Green Diet” - Sophie Uliano