Ricotta stuffed tomatoes in a pepper sauce
This stuff really tasted great.
I made some ricotta and the gardens provided onions and tomatoes and chard and garlic and peppers.
One onion, 7-2 foot sections of swiss chard. About 1 and 1/2 cup cooked.
One onion, 3 garlic cloves, 4 green sweet peppers, chicken soup base with water.
Hollowed out tomatoes.
So I was trying to figure out something to make. At first I thought mushroom caps, stuffed, yum. But they are expensive and I've got tomatoes so I hollowed them out.
I used bethzaring's recipe recommendation for an enchilada sauce but with sweet green bell peppers. Peppers, onion, garlic, some chicken broth or soup base with water, then zap it with an immersion blender.
I chopped up swiss chard and cooked it with onion, in water which I boiled off, then mixed it with ricotta.
Season each part of it with some s&p and I added some nutmeg to the ricotta mixture.
I filled the tomatoes and then poured the pepper sauce on top and around them, baked them for 30 minutes at 350 deg F.
Turned out yummy and no extra (flour sugar) carbs.