Cheese Filled Peppers
|Red peppers||2 Large|
|Green peppers||2 Large|
|Ricotta cheese||10 Ounce, drained (315 Grams)|
|Spring onions||2 , chopped|
|Finely grated orange rind||1 Tablespoon|
|Slivered almonds||2 Tablespoon, toasted|
|Snipped fresh chives||2 Tablespoon|
|Stale breadcrumbs||1 Ounce (30 Grams Or 1/2 Cup)|
|Grated parmesan cheese||2 Ounce (60 Grams)|
|Freshly ground black pepper||To Taste|
1. Cut red and green peppers in half lengthwise, remove seeds and membrane and place in a lightly greased baking dish.
2. Combine ricotta cheese, spring onions, orange rind, almonds, chives, breadcrumbs, half the Parmesan cheese and black pepper to taste in a bowl.
3. Place egg whites in a bowl and beat until stiff peaks form. Fold egg white mixture into ricotta mixture and spoon into pepper halves.
4. Sprinkle with remaining Parmesan cheese and bake at 200°C/400°F/Gas 6 for 15 minutes or until puffed and golden.