Ingredients:

• 6 Hungarian wax peppers, seeds, and pith removed, tops reserved
• 1/2 pound ricotta or dry cheese curd
• 1/4 cup grated Parmesan cheese
• 1 large beaten egg
• 1/2 teaspoon salt
• 1 teaspoon chopped fresh parsley
• 1 clove minced garlic
• 1 tablespoon olive oil

Directions:

1. Heat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray. Prepare peppers and set aside.
2. In a food processor, ricotta cheese or dry cheese curd until smooth. Add Parmesan cheese, eggs, salt, parsley and garlic and mix until well combined. Do not over blend.
3. Stuff peppers. Place tops on. Place stuffed peppers in a single layer in the pan. Sprinkle with oil and bake 35 to 45 minutes or until golden and the cheese is melted and bubbly.