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Stuffed Brussels Sprouts Recipe

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This recipe for Stuffed Brussels Sprouts, by , is from The Ballinger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jenn Ballinger


1 lb brussels sprouts
1 cup ricotta
1/2 cup parmesan
1/4 cup Italian bread crumbs
1 clove garlic, finely minced
kosher salt
black pepper
olive oil, for drizzling

Blanch brussels sprouts or steam until bright green.
Using a spoon, scoop out inside of sprouts. (This is optional, also works to just coat halved brussels sprouts in smaller dish)
Place hollowed brussels sprouts to lightly greased pan.
In a medium bowl, stir together ricotta, Parmesan, and bread crumbs. Season with salt and pepper. Spoon mixture into brussels sprouts and drizzle with olive oil.
Bake until ricotta mixture is warmed through and brussels sprouts are crispy, 20-25 minutes.




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