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