Dan's Plan

Ricotta-Stuffed Peppers

This is a simple vegetarian main that pairs well with sauteed greens and/or a soup.

Serves 4

Ingredients

• 2 red bell peppers
• 1 cup whole milk ricotta cheese
• 6 zucchini, chopped finely
• 1 yellow onion, chopped finely
• 2 tablespoons fresh thyme, chopped finely
• 2 tablespoons olive oil
• salt & pepper

Preparation

1. Remove cores and cut whole peppers in half lengthwise.
2. Place on baking sheet and drizzle with olive oil.
3. Pop in a 350 degree oven for about 15 minutes, then flip and keep in another 15, until softened and slightly black edges.
4. Saute onion in olive oil until clear, then add zucchini and salt & pepper.
5. After vegetables have become somewhat browned, add thyme and set aside.
6. Once cooled, combine with ricotta cheese and mix well.
7. Scoop into peppers and put back in the oven for another 15 minutes, until ricotta is warm and melted.