3 tablespoons vegetable oil
3 large red bell peppers - seeded
2 large yellow bell peppers, seeded and cut into 1/2 inch slices
1 tablespoon vegetable oil
1 small onion, chopped
2 tablespoons chopped fresh ginger root
1 tablespoon chopped fresh parsley
2 tablespoons cider vinegar
1 tablespoon vegetable oil
1 pound shredded beef
Heat oil in a large skillet over medium heat. Cook bell peppers in oil until golden, about 5 minutes. Reduce heat to medium, and cook 5 minutes more. Stir bell peppers into the oil mixture.
Layer bell pepper slices, onions, ginger, and parsley on a large plate. Fill each pepper slice with about 1/4 cup of the beef. Top with two slices of fat free ricotta cheese. Place a spoonful of beef filling in the center of each pepper slice. Garnish with ricotta cheese, and cut up pepper slices to add. Refrigerate at least 8 hours before serving.