Cheese and Herb Stuffed Roasted Peppers

And it’s December. Just like that. Seasons Greetings.

Big ol’ jolly st nick has really screwed me again this year with the impossible task of finding gifts (that really don’t exist) and pulling money that i don’t have out of my ass. Let me just dip into my retirement savings. Can’t wait to be spending the ol social security in South Dakota, freezing my buns off. You’re too kind Mr Kringle.

Anywho, will try not to totally scrooge this holiday season because I mean….. FOOD. Wonderful fabulous comforting food. Tis the season to be eatin’. And of course, drinking. And yes, I totally get that we do this every single day buttttttt when can we do it every single day for 60 days straight GUILT FREE? amiright? The only time period where mom, dad and aunt diane can’t’ judge because well, holidaze. 

however, i guess i’d be lying if i said i felt completely guilt free… as i’m trying to be a little bit “smarter” in terms of my at home cooking when it’s a party for one. BUT. if you know me. I hate salads. Like can’t do them very well. Unless it’s a loaded ceasar, or chefs salad, my recent potato salad or something served with bread on the side. They just don’t fill me up. . It’s like a breakfast smoothie. Sure, tastes fine, but where’s my avocado toast along side? Or my eggs and bacon? Maybe it’s a temperature thing. Which very possibly could be true. If it isn’t warm then it doesn’t count. I honestly do not know. But my brain is wired to feel this way. 

Any who that’s why I opt for roasted vegetables as they are just undeniably so much better than raw vegetables and I think just most foods in general (if I had to choose between ice cream or a roasted vegetable, i’d choose the roasted vegetable). I was also dropped on my head as a child so that could have something to do with it. Speculation welcome.

So. With the guilt came this party for one (or 4) roasted deliciousness:

Cheese and Herb Stuffed Roasted Peppers

Praise be all things roasted. And in this case. Peppers. That are stuffed with cheesy goodness and fresh basil and spice on spice on spice.

*Pairs well with roasted chicken and brown rice if you want to make a whole feast out of it.

Cheese and Herb Stuffed Roasted Peppers

 

Author: Julia Calleo

Nutrition Information

• Serves: 4

• Serving size: 4
• Calories: 467

• Fat: 36.7 grams
• Carbohydrates: 12.1 grams
• Protein: 24.8 grams

Recipe type: dinner

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

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Roasted peppers that are stuffed with ricotta and gruyere and all the spices for a comforting dish.

Ingredients

• 4 bell peppers, sliced in half, seeds removed
• 3 tbsp olive oil
• 1 tbsp coarse ground black pepper
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 8 oz full fat ricotta cheese
• 8 oz shredded gruyere cheese
• 2 tbsp fresh basil, chopped
• 1 tsp red pepper flakes
• Finishing Salt to taste

Instructions

1. Preheat your oven to 425 degrees.
2. Next line a rimmed baking sheet with foil.
3. Add your sliced peppers to sheet, cut side facing up.
4. Drizzle with 2 tbsp olive oil, and sprinkle in paprika, cumin, garlic powder and black pepper even over peppers.
5. Place in oven and roast for 25-30 minutes.
6. Remove peppers from oven and divide ricotta evenly into peppers. Follow with gruyere cheese and fresh basil and drizzle with the remaining 1 tbsp olive oil and sprinkle red pepper flakes
7. Place back into oven for 5-10 minutes until gruyere cheese is melted.
8. Remove from oven and sprinkle with finishing salt (maldon salt) all over tops.
9. Devour.

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