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Stuffed Peppers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poivrons-farcis-6185.jpg
PT45M
PT30M
PT1H15M
Melt butter in a pot over low heat. Stir in flour and cook the roux 5 minutes, taking care not to let it darken. Cool. Meanwhile, scald milk and pour into the roux. Bring to a boil and cook, whisking, for a few minutes. Add salt, pepper, Parmigiano-Reggiano and ricotta. Cool and stir in egg yolks.Beat egg whites into stiff peaks and gently fold into cooled mixture.Cut stem-ends off red peppers, making little caps. Remove white membranes and seeds.Preheat oven to 350°F (180°C).Stuff peppers three quarters full with ricotta mixture and place on a baking sheet with the caps alongside. Bake for 30 minutes.Serve peppers capped.
4
Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010
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0
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1/4 cup (60 g) butter
1/3 cup (60 g) flour
2 cups (500 mL) milk
salt and freshly ground black pepper to taste
6 Tbsp. (90 mL) parmigiano-reggiano
1 cup (250 g) ricotta cheese
6 egg yolk
8 egg white
12 red peppers
Stuffed Peppers
4
servings
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME
Ingredients
-
1/4 cup
(60 g)butter
-
1/3 cup
(60 g)flour
-
2 cups
(500 mL)milk
-
salt and freshly ground black pepper to taste
-
6 Tbsp.
(90 mL)parmigiano-reggiano
-
1 cup
(250 g)ricotta cheese
-
6
egg yolk
-
8
egg white
-
12
red peppers
Preparation
Melt butter in a pot over low heat. Stir in flour and cook the roux 5 minutes, taking care not to let it darken. Cool. Meanwhile, scald milk and pour into the roux. Bring to a boil and cook, whisking, for a few minutes. Add salt, pepper, Parmigiano-Reggiano and ricotta. Cool and stir in egg yolks.
Beat egg whites into stiff peaks and gently fold into cooled mixture.
Cut stem-ends off red peppers, making little caps. Remove white membranes and seeds.
Preheat oven to 350°F (180°C).
Stuff peppers three quarters full with ricotta mixture and place on a baking sheet with the caps alongside. Bake for 30 minutes.
Serve peppers capped.
Source :
Le grand livre de la cuisine végétarienne, Éditions de l’Homme 2010
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
