Embark on a culinary journey to Italy with our tantalizing recipe for Italian Rolled Peppers with Mushrooms and Ricotta. This delectable dish showcases the vibrant flavors of the Mediterranean, featuring tender bell peppers stuffed with a savory filling of sautéed mushrooms, aromatic herbs, and creamy ricotta cheese.
Encased in a rich tomato sauce, these stuffed peppers are baked to perfection, resulting in a symphony of textures and flavors. The sweetness of the peppers complements the earthy notes of the mushrooms, while the ricotta adds a luscious creaminess. Each bite offers a burst of umami, accented by the vibrant acidity of the tomatoes.
Our recipe includes step-by-step instructions to guide you through the process of preparing this delightful dish. We also provide variations to suit your preferences, such as using different types of peppers, fillings, and sauces.
Whether you're a seasoned cook or a novice in the kitchen, our Italian Rolled Peppers with Mushrooms and Ricotta recipe will inspire you to create a memorable meal. So, gather your ingredients, preheat your oven, and prepare to indulge in the authentic flavors of Italy.
SAUSAGE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 calzones
Number Of Ingredients 20
Steps:
- Preheat oven to 425 F.
- Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
- Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
- For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
- Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
- Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
MUSHROOM RICOTTA TOAST
Provided by Ree Drummond : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
- Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
- Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.
POLENTA WITH ITALIAN PEPPERS AND MUSHROOMS
Provided by Marian Burros
Categories dinner, easy, quick, weekday, main course, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Chop whole onion.
- Heat nonstick pan until it is very hot, reduce heat to medium-high, spray with pan spray and saute onion until it begins to brown and soften.
- Wash, trim and seed peppers, and using slicing blade of food processor, slice peppers. Add peppers to onions.
- Wash, trim and slice mushrooms in processor. After peppers begin to soften, add mushrooms.
- Wash and chop fresh thyme, and add to onion and pepper mixture.
- Bring chicken stock to boil in covered pot.
- Reduce heat, and carefully stir in polenta; cook, stirring often until mixture thickens. Season with salt.
- Grate cheese.
- When polenta is cooked, spoon onto plates; top with pepper and onion mixture, and sprinkle with cheese.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 13 grams, Carbohydrate 75 grams, Fat 18 grams, Fiber 10 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 797 milligrams, Sugar 20 grams
Tips:
- To make sure the peppers are cooked evenly, slice them into uniform sizes.
- Use a non-stick skillet to prevent the peppers from sticking.
- If you don't have ricotta cheese, you can substitute it with cottage cheese or cream cheese.
- To make the dish more flavorful, use a variety of mushrooms, such as shiitake, oyster, and cremini.
- If you want a crispy filling, cook the mushrooms until they are browned.
- Serve the peppers immediately after they are cooked, or they will become soggy.
Conclusion:
Italian rolled peppers with mushrooms and ricotta are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. Whether you like your peppers mild or spicy, stuffed with meat or vegetables, or topped with cheese or sauce, this recipe is sure to please. So next time you're looking for a quick and easy meal that is both delicious and nutritious, give this recipe a try.
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