Ricotta Stuffed Peppers
(Çökelekli Biber Dolması - Antalya - Mediterranean Region)
Mini size peppers*
Eextra virgin olive oil
1 small onion, sliced
2 tbsp extra virgin olive oil
1 medium tomato, peeled, diced
1/3 cup ricotta cheese
2-3 stems parsley, washed, drained, chopped
1/2 tsp cumin
1/2 tsp red pepper flakes
Cut off the tops of the peppers using a small knife, but don't throw them away as you will put them back on after you put in the filling. Clean out the seeds inside the peppers.
To prepare the filling:, saute the onion with olive oil until the color of onions turn to light brown. Add the tomatoes cook until they are tender. Turn the heat off. Then add the cheese, parsley, cumin, pepper flakes, salt and pepper, mix. Fill the peppers with the filling using a teaspoon. Close the tops with the tops of the peppers as seen in the picture above. Place the filled peppers in an oven-proof dish. Pour a little bit water in it.
Preheat the oven to 450 F (230 C). Place the tray on the middle rack and bake for about 20-25 minutes. Drizzle some extra virgin oil all over the tops. These are perfect served room temperature or warm.
*I used extra sweet bite size peppers great for grilling, snacking or stuffing:)