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Stuffed Peppers with Ricotta


1 lb. Chop meat
4 Red Bell Peppers (cut in half)
1 onion diced
1 pint ricotta
1 Mozzarella (medium size)
1 Del Monte Sauce (small can)
1/2 cup of prepared breadcrumbs


Cut top of peppers (about 1/4 inch) remove stem and dice remaining pepper
A little olive oil in saute pan - add chop meat, diced onions & diced peppers - (about 10 minutes) - Cool slightly.
In a bowl, mix sauteed meat with ricotta & prepared breadcrumbs.
Stuff the mixture into the peppers
Laying them onto a baking sheet, add 2 tablespoons of Del Monte Sauce on each half.
Bake in a 350°F oven 45 minutes to 1 hour
When done - shut oven - top the pepper halves with mozzarella - put back in hot oven and let the mozzarella melt over the peppers.
Serve Warm

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4 to 8

Nutritional Information
Per Serving

no nutrition information available

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