Ingredients

• bell peppers - 4
• zucchini - 2 medium, grated
• ricotta cheese - 1 cup
• Parmesan cheese - ¼ cup, grated
• olive oil - 2 tablespoons
• garlic - 2 cloves, minced
• basil - ¼ cup, chopped
• salt - ½ teaspoon
• black pepper - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Cut the tops off the bell peppers and remove the seeds.

3. 3.

   In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant.

4. 4.

   Add the grated zucchini to the skillet and cook for 5 minutes until softened.

5. 5.

   In a bowl, combine the cooked zucchini, ricotta, Parmesan, basil, salt, and pepper.

6. 6.

   Stuff each bell pepper with the zucchini and ricotta mixture.

7. 7.

   Place the stuffed peppers in a baking dish and cover with foil.

8. 8.

   Bake in the preheated oven for 25 minutes.

9. 9.

   Remove the foil and bake for an additional 10 minutes until the tops are golden.

10. 10.

    Serve hot and enjoy!

Nutritional Facts