Cheesy Peppers Recipe

Cheesy Peppers Recipes

Ingredients :

6 large, well shaped red or green peppers

5 medium tomatoes or 440g canned tomatoes

125g ricotta cheese

125g low fat cottage cheese

185g cooked brown rice

3 spring onions, chopped

4 tsp fresh chopped basil or 1 tsp dried

2 tbsp chopped parsley

ground black pepper

2 egg whites

Method :
  1. Cut a shallow slice off the stalk end of each pepper to make 'caps' and set aside.
  2. Using a sharp knife, scrape out the seeds and white membrane from the pepper.
  3. Two thirds fill a large saucepan with water and bring to the boil.
  4. Add the capsicum and boil for 2 minutes.
  5. Remove and drain well.
  6. Set aside.
  7. Using fresh tomatoes: peel and finely chop.
  8. Using canned tomatoes: drain well and retain juice.
  9. Combine the two cheeses, stir in the tomatoes, rice, spring onions, basil, parsley and black pepper.
  10. In a clean, dry bowl, whisk the egg whites until stiff.
  11. Carefully and lightly, fold into the cheese mixture.
  12. Carefully spoon the cheese mixture into the capsicum shells.
  13. Cover each filled capsicum with a 'cap'.
  14. Stand the capsicum, upright, in a shallow baking tray.
  15. Pour 125ml of water into the base of the tray or, if using canned tomatoes, use the reserved juice.
  16. Bake in a preheated oven for 35 minutes.
  17. Arrange the capsicum on a plate and spoon over the cooking liquids.
  18. Serve immediately.

Serve the capsicum hot, with a grilled fish, meat or poultry.

Serves 4 - 6

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