Recipe

Roasted Red Peppers Stuffed with Ricotta and Feta Cheese

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This recipe was entered in the contest for Your Best Red Pepper Recipe

This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
Chef
Bevi's Notes: When I lived in Israel, almost 40 years ago, I was lucky to have a home cook, Haya, who was raised in Bulgaria, teach me some authentic Middle Eastern recipes. She would take me to the Tel...
When I lived in Israel, almost 40 years ago, I was lucky to have a home cook, Haya, who was raised in Bulgaria, teach me some authentic Middle Eastern recipes. She would take me to the Tel Aviv greenmarket where we would buy fresh vegetables to be made into amazing dishes that same day. Haya prepared this recipe using the long, light green Hungarian wax peppers. She also used fresh feta cheese as well as a local version of queso blanco. Haya never measured ingredients, and when I prepare her recipes, I confess that I don't either. Haya would always use a "tipa" (touch) of this and that. I recently made this dish in anticipation of submitting it to food52, and so made an attempt to measure to the best of my ability! Over the years my family has enjoyed this dish the most when I use red bell peppers. The Hebrew pronunciation of this dish is "Peep-el-eem Mee-mouh-lah-eem".

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Serves 6

6 red bell peppers Ask a question about this ingredient

32 ounces whole milk ricotta cheese Ask a question about this ingredient

4 ounces package of feta cheese, or "pre-crumbled" Ask a question about this ingredient

1 cup Fage plain Greek yogurt Ask a question about this ingredient

1/2 cup grated Parmesan cheese, plus a little extra for topping Ask a question about this ingredient

1 egg, beaten Ask a question about this ingredient

1 tablespoon crushed red pepper flakes Ask a question about this ingredient

1 tablespoon flour Ask a question about this ingredient

1 tablespoon olive oil Ask a question about this ingredient

a touch of milk Ask a question about this ingredient

Kosher salt and ground black pepper to taste Ask a question about this ingredient

Pre-heat the oven to 425 degrees F. When the oven is ready, place the red peppers in the middle of the oven right on the oven rack. Have a cookie sheet lined with aluminum foil placed on the bottom of the oven to catch juices.
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Roast the peppers, turning often when the skins of the peppers begin to blacken. When the peppers have a good char and the skins have pulled away from the peppers, take out the peppers and place them in a glass bowl or a brown paper bag to cool. When done, reduce the oven heat to 375 F. Keep the foiled-lined baking sheet in the oven.
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While the peppers are roasting, you can add and mix all of the other ingredients in a large bowl.
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When the peppers have cooled, remove the skins and the seeds. Place the peppers in a glass pie plate or round, shallow baking dish.
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Stuff each pepper with the cheese mixture. The peppers should nicely fit into the baking dish or pie plate. Spoon the remaining cheese mixture in the crevices between the peppers.
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Sprinkle a light amount of extra parmesan cheese over the peppers, and "juj" a little olive oil on top of the whole dish.
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Bake in the middle of the 375 degree oven for about 45 minutes. You may need to drain the juices that accumulate in cooking once to prevent over spillage.
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Take out of oven and let cool for about 5 to 10 minutes before serving with a simple salad and bread.
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