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Stuffed-Peppers
Serves 4
•
4 large green peppers
• 1 1/2 cups cooked rice (salted)
• 1/3 cup oil or ghee
• 1/4 teaspoon hing
• 1 1/2 teaspoon fennel seeds
• 1 teaspoon black pepper
• 1 cup chopped zucchini
• 1/2 cup chopped black olives
• 1/3 cup pine nuts
• 1 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese
1.
Cut tops off peppers, remove seeds, and steam peppers until tender (about
10 minutes).
2. In skillet heat 1 tablespoon oil, and add hing, fennel seeds, and
black pepper. Fry until fennel seeds turn golden. Add zucchini and fry
on medium heat for 8 minutes. Add olives and pine nuts. Fry for 3 more
minutes, then add ricotta cheese and salt. Fry 1 more minute, and remove
from heat. Add rice to fried mixture, and stir well. Spoon stuffing
into peppers.
3. Heat remaining ghee or oil in skillet. Fry peppers until golden on
all sides. Turn carefully so as not to let stuffing fall out. Sprinkle
with Parmesan cheese. Serve hot.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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