Roasted pepper manicotti!
So manicotti was my favorite pre-Celiac dish, and I’ve been pretty sad without it. I came up with this idea a while ago, and while peppers can’t replace pasta, it sounded interesting enough to try.
-1 lb. baby sweet pepper variety
-3/4 cup ricotta cheese
-1 cup of mozzarella cheese shredded
-3/4 cups of pasta sauce
-1 tablespoon Italian seasoning mix
-1/2 tablespoon salt
-1/2 tablespoon pepper
Preheat the oven to 400 degrees. Set peppers on a baking sheet lined with aluminum foil. Roast for 30 minutes, turn half way through.
While the peppers are roasting, mix 1/2 cup of the mozzarella cheese, ricotta, and seasonings in a bowl. Cut a tiny corner of a zip lock baggie and fill it with the cheese mix. You’ll use this to pipe the peppers.
Allow the peppers to cool once they are roasted. They will be very tender and soft. Carefully cut the top of the pepper off and use the knife to gently scrape the seeds out.
Pipe the cheese into the peppers until filled. Place in a baking dish that has half the pasta sauce in the bottom. Use the remaining sauce to cover, and top with the remaining mozzarella.
Bake at 400 degrees for 15 minutes.