|4 large green peppers|
|1 ½ cups cooked rice (salted)|
|1/3 cup oil or ghee|
|¼ teaspoon hing|
|1 ½ teaspoons fennel seeds|
|1 teaspoon black pepper|
|1 cup chopped zucchini|
|1 cup chopped black olives|
|1/3 cup pine nuts|
|1 teaspoon salt|
|1 cup ricotta cheese|
|½ cup Parmesan cheese|
|Cut tops off peppers, remove seeds, and steam peppers until tender (abut 10 minutes).|
In skillet heat 1 tablespoon oil, and add hing, fennel seeds, and black pepper. Fry until fennel seeds turn golden. Add zucchini and fry on medium heat for 8 minutes. Add olives and pine nuts. Fry for 3 more minutes, then add ricotta cheese and salt. Fry 1 more minute, and remove from heat. Add rice to fried mixture, and stir well. Spoon stuffing into peppers.
Heat remaining ghee or oil in skillet. Fry peppers until golden on all sides. Turn carefully so as not to let stuffing fall out. Sprinkle with Parmesan cheese. Serve hot.
|Back to Vegetables|
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