Spinach & Ricotta Stuffed Tomato with Beet & Cabbage Risotto
Stuffed tomato or red peppers:
4-5 small vine tomatoes, 4 red peppers
2 cups spinach
2 cups Ricotta cheese
1 cup Cottage cheese
1-2 tsp crushed red pepper
1 tsp basil flakes/2-3 fresh basil leaves
1/2 tsp freshly ground black pepper
salt to taste
Wash the peppers/tomatoes, whatever you decide to use.
Cut the tops off and take out the contents (seeds) from the inside and clean it out. Once done, you're ready for some stuffing!
In a bowl, add ricotta & cottage cheese, chopped spinach, salt, black pepper, crushed red peppers and mix together.
Once mixed well, you're ready to stuff the tomatoes/peppers!
Pre-heat the oven to 350° F.
Stuff & put in the oven for 10-15 minutes.
While this was baking, I made the beet & cabbage risotto. See recipe below.
Beet & Cabbage Risotto paired with goat cheese:
2 cups grated beets
1 cup grated cabbage
1 cup arborio rice
1 red/yellow onion
3 cups vegetable stock
3 tbsp butter
1-2 tbsp balsamic vinegar
1/2-1 tsp freshly ground black pepper
salt to taste
First, melt butter for 1-2 minutes. Add the onions and cook until tender.
Next, add the grated beets & cabbage. Cook for 3-5 minutes.
Add the arborio rice. Then add the vegetable stock and bring to boil. Season with salt, black pepper, basil leaves, and balsamic vinegar. Cook until there barely any water left.
I garnished the risotto with cilantro and goat cheese!