Directions:
- In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
- Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
- Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.41 Kcal (1421 kJ) | ||
| Calories from fat | 254.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.31g | 44% | |
|---|---|---|---|
| Cholesterol | 96.35mg | 32% | |
| Sodium | 251.15mg | 10% | |
| Potassium | 274.86mg | 6% | |
| Total Carbs | 10.09g | 3% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 10.84g | 22% | |
| Vitamin C | 118.4mg | 197% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.3mg | 280% | |
| Calcium | 207.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 114.25 Kcal (478 kJ) | ||
| Calories from fat | 85.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 44% | |
|---|---|---|---|
| Cholesterol | 32.43mg | 32% | |
| Sodium | 84.54mg | 10% | |
| Potassium | 92.52mg | 6% | |
| Total Carbs | 3.39g | 3% | |
| Sugars | 2.08g | 25% | |
| Dietary Fiber | 0.5g | 6% | |
| Protein | 3.65g | 22% | |
| Vitamin C | 39.9mg | 197% | |
| Vitamin A | 1mg | 99% | |
| Iron | 16.9mg | 280% | |
| Calcium | 70mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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