Capsicum (Red Peppers) Filled with Ricotta and Emmental Recipe

Looking for an easy Capsicum (Red peppers) filled with ricotta and emmental recipe? Learn how to make Capsicum (Red peppers) filled with ricotta and emmental using healthy ingredients.


Submitted by adriatic

Makes 3 servings



Capsicum (Red peppers) filled with ricotta and emmental

Recipe Ingredients for Capsicum (Red peppers) filled with ricotta and emmental

460 g capsicum, red, cooked
250 g ricotta
100 g emmental cheese
30 g breadcrumbs
1 egg
5 g rosemary
3/4 tsp salt

Recipe Directions for Capsicum (Red peppers) filled with ricotta and emmental

  1. Grill and skin the peppers.

  2. Chop the emmental cheese finely. Mix the ingredients for the filling.

  3. Fill.

  4. Bake.

  5. (You can fill raw peppers and cook them longer, also. Their skin is not easy to digest.)

Categories

Cheese, Vegetables, Main Dish, Italian, Bake, Vegetarian

Nutrition Facts
Serving Size 297.8g
Amount Per Serving
Calories
352
Calories from Fat
166
% Daily Value*
Total Fat
18.4g
28%
Saturated Fat
9.6g
48%
Trans Fat
0.0g
Cholesterol
112mg
37%
Sodium
851mg
35%
Potassium
160mg
5%
Total Carbohydrates
23.4g
8%
Dietary Fiber
2.7g
11%
Sugars
1.0g
Protein
23.8g
Vitamin A 16% Vitamin C 2%
Calcium 63% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Very low in sugar
  • High in calcium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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