Roasted Ricotta Stuffed Peppers
Total Time
1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
0 seconds
Rating
0 out of 5 stars
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Ingredients
4 servings
- 3 medium zucchini (about 1 1/4 lb. total), cut into 1/2" pieces (about 5 cups)
- 1 3/4 tsp. kosher salt, divided
- 4 medium red bell peppers, halved lengthwise, seeds and stem removed
- 3 tbsp. extra-virgin olive oil
- 8 large garlic cloves, finely chopped
- 3/4 c. dry couscous
- 15 oz. ricotta (such as Liuzzi)
- 3 oz. Pecorino Romano, finely grated (about 1 1/2 cups)
- 2 tbsp. coarsely chopped fresh basil
- 1/2 tsp. freshly ground black pepper
- 12 oz. whole-milk mozzarella, shredded
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Preparation
Step 1
In a colander set over a bowl, toss zucchini with 1 tsp. salt. Let liquid drain, about 20 minutes.
Step 2
Meanwhile, arrange a rack in center of oven; preheat to 400°. Arrange pepper halves cut side up in a 13" x 9" baking dish; season with 1/4 tsp. salt.
Step 3
In a large skillet over medium-high heat, heat oil until it begins to shimmer. Pat zucchini dry and cook, stirring occasionally, until beginning to soften and pieces turn lightly golden, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in couscous and let cool slightly.
Step 4
In a large bowl, combine ricotta, Pecorino Romano, basil, black pepper, and remaining 1/2 tsp. salt. Add couscous mixture and mix to combine.
Step 5
Divide filling between peppers. Top with mozzarella.
Step 6
Bake stuffed peppers until cheese is golden and bubbly and peppers are soft and tender, 35 to 40 minutes. Let cool slightly.
Step 7
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