Ricotta-Stuffed Bell Peppers

• 4 bell peppers, cut in half lenghwise
• 1 1/2 lbs whole ricotta cheese
• 2 eggs
• 1/2 cup kalamata olive, chopped
• 1 cup raw walnuts, chopped
• 1/2 cup parsley, minced
• 2 tablespoons basil, slivered or 2 teaspoons dried basil
• 1 tablespoon lemon zest, grated
• fresh ground black pepper, to taste
• 2/3 cup parmesan cheese, grated

1. Preheat oven to 350 degrees.
2. Cut bell peppers in half and remove seeds.
3. In a large skillet, bring 2 cups of water to a boil. Add bell peppers, reduce heat to low and simmer until just tender, about 5 minutes. Remove from pan, drain and set aside to cool.
4. In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.
5. Mound into pepper halves.
6. Sprinkle with Parmesan cheese.
7. Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.
8. Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.

bell peppers, ricotta cheese, eggs, kalamata olive, walnuts, parsley, basil, lemon zest, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/ricotta-stuffed-bell-peppers-359698 (may not work)