Red pepper boats stuffed with ricotta, spinach, and tomato sauce from From the Farmers' Market: Wonderful Things to Do with Fresh-from-the-Farm Food, with Recipes and Recollections from Farm Kitchens (page 104) by Richard Sax and Sandra Rose Gluck

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Notes about this recipe

  • Eat Your Books

    Can substitute Swiss cheese for Gruyère cheese.

  • breakthroughc on April 10, 2023

    Really nice stuffed peppers, I had some extra bread rumba so I mixed them with some Parmesan and olive oil to top them with. Would make again.

  • Kjohns101 on November 02, 2022

    I make these stuffed peppers often. I don't always have gruyere and just use some parmesan or asiago instead. Sometimes I'll make a meat tomato sauce and pour over instead of just the marinara sauce. It's good this way too. It's a versatile stuffed pepper dish and quite delicious.

  • Rinshin on November 28, 2020

    Very good use of ricotta and Gruyere cheese. The filling was perfectly light textured and flavor complimented the sweetness of red peppers. Added 2 T cooked bacon bits to the filling. The direction was right on the mark. This is now my favorite stuffed peppers.

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