Ricotta Stuffed Peppers
Healthy, Budget-friendly, easy and delicious Ricotta Stuffed Peppers will satisfy your next Tex-Mex inspired craving!
Ingredients
- 4 Red Bell Peppers Hole cut around stem and seeds removed
- 15 oz Ricotta cheese
- 15 oz Back Beans drained and rinsed
- 1 jar Red Salsa
- 1/2 tsp Cumin
- 1/2 tsp Coriander
- 1/2 tsp Paprika
- 1/2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 4 oz Cheese Cheddar, Monterey jack, etc. for topping
Instructions
- Wash peppers and cut a hole around the stem to remove stem. Make the hole large enough to be able to remove the seeds and fill with filling.
- Prepare filling. Drain and rinse black beans and let drain further while you mix ricotta with spices. Add 1/4 cup of the salsa and beans and mix.
- Spead enough salsa on the bottom of the pan to just cover it, it doesn't need to be deep. Fill the peppers with the filling and top with salsa--maybe 1/4 cup on top of each pepper.
- Roast uncovered at 400 for 40 minutes.
- Take the peppers out of the oven and top with shredded cheese and bake for another 5-10 minutes or until the cheese has melted and browned to your liking.
- Serve peppers over a bed of rice and enjoy!