Stuffed Carrots (Light)

Name: Stuffed Carrots (Light)
Total time: 30 min
Yield: 6
Ingredients: 6 large carrots; 2 tablespoons of olive oil; 1/2 chopped onion; 1/2 cup of chopped parsley; 1/4 cup of grated carrots; 1 tablespoon of green pepper flakes; 250g ricotta cheese; Salt and black pepper to taste

1
6 large carrots
2
2 tablespoons of olive oil
3
1/2 chopped onion
4
1/2 cup of chopped parsley
5
1/4 cup of grated carrots
6
1 tablespoon of green pepper flakes
7
250g ricotta cheese
8
Salt and black pepper to taste

Ingredients

1
6 large carrots
2
2 tablespoons of olive oil
3
1/2 chopped onion
4
1/2 cup of chopped parsley
5
1/4 cup of grated carrots
6
1 tablespoon of green pepper flakes
7
250g ricotta cheese
8
Salt and black pepper to taste

Directions

1
Peel the carrots and cut them into pieces about 5 cm long
2
Using a small knife or a melon baller, remove the interior, being careful not to puncture the bottom or sides, to make cups. Reserve
3
Heat the olive oil and sauté the onion, parsley, green pepper, and grated carrots
4
Let it cool down
5
Add the ricotta cheese and season with salt and black pepper. Reserve
6
Cook the carrot cups in boiling salted water until they're tender but still firm
7
Let them cool down and fill with the seasoned ricotta
8
Serve cold