Ricotta-stuffed peppers with roasted tomatoes from The Modern Proper: Simple Recipes Meant to Be Shared (page 83) by Holly Erickson and Natalie Mortimer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on March 28, 2024

    Delicious and filling for a vegetarian main. I popped the unstuffed peppers in the oven for 20 minutes while I prepped the filling and that worked well. Will repeat.

  • averythingcooks on November 19, 2023

    These were delicious beside a green salad. I had some prosciutto to finish up and so cut it into slivers before adding to the filling. This obviously took them out of the meatless realm, but still...this is an idea definitely worth repeating. As usual, I gave the unstuffed peppers a short head start in the oven and 1 thought is to try a panko/parm topping to replace the very pricey pine nuts.

  • Nancy402 on April 26, 2023

    Enjoyed this. Makes a substantial and delicious vegetarian main course. Came together quickly and even satisfied the resident carnivore.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.