3 tablespoons olive oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 head cabbage, shredded
6 carrots
1 cup sliced fresh mushrooms
1/2 small pear
1 (8 ounce) package cubed ricotta cheese
Heat oil in a large saucepan over medium heat. Sprinkle steaming medium onion and bell pepper over steaming onion and pepper. Add carrots and saute until vegetable starts to pull color. Stir in cabbage, carrots and mushrooms; stir-fry 4 minutes or until all vegetables are tender. Remove from heat and stir in ricotta.