Italian-Style Stuffed Peppers with Pesto

Name: Italian-Style Stuffed Peppers with Pesto
Yield: 8
Ingredients: 1 medium-sized Italian pepper; 2 eggplant slices; 2 zucchini slices; 2 red bell peppers, seeded and peeled; 1/3 cup olive oil; 1 cup fresh ricotta cheese crumbled; 1/3 cup milk; 3 tablespoons grated Parmesan cheese; Salt and black pepper to taste; 1 cup pesto sauce

1
1 medium-sized Italian pepper
2
2 eggplant slices
3
2 zucchini slices
4
2 red bell peppers, seeded and peeled
5
1/3 cup olive oil
6
1 cup fresh ricotta cheese crumbled
7
1/3 cup milk
8
3 tablespoons grated Parmesan cheese
9
Salt and black pepper to taste
10
1 cup pesto sauce

Ingredients

1
1 medium-sized Italian pepper
2
2 eggplant slices
3
2 zucchini slices
4
2 red bell peppers, seeded and peeled
5
1/3 cup olive oil
6
1 cup fresh ricotta cheese crumbled
7
1/3 cup milk
8
3 tablespoons grated Parmesan cheese
9
Salt and black pepper to taste
10
1 cup pesto sauce

Directions

1
Remove the top of the peppers and scoop out the insides. Reserve
2
Soak the eggplant slices in water with salt for 10 minutes, then drain and squeeze
3
Brush a non-stick skillet with a little olive oil and grill the vegetables on both sides
4
Blend in a blender the ricotta cheese, milk, Parmesan cheese, olive oil, salt, and black pepper
5
Stuff each pepper with layers of ricotta mixture, vegetable slices, and pesto sauce, finishing with mozzarella
6
Repeat until all ingredients are used up and peppers are full
7
Cover the tops of the peppers with aluminum foil and bake at 2800°F for 15 minutes
8
Slice into portions, serve hot or cold