Stuffed Brussels Sprouts

Ingredients

1 pound Brussels sprouts, trimmed and halved

1 cup ricotta cheese

½ cup freshly grated Parmesan cheese, plus more for sprinkling

¼ cup Italian bread crumbs

Zest of ½ lemon

Pinch of crushed red pepper flakes

1 clove garlic, minced

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil for drizzling

Instructions

Preheat the oven to 400 degrees. Grease a large baking sheet with cooking spray. In a large pot of salted boiling water, blanch Brussels sprouts until bright green, 2 minutes. Rinse under cold water, then drain. Using a small spoon, scoop out insides of sprouts (reserve for another use), then transfer hollowed sprouts to a prepared baking sheet. In a medium bowl, stir together ricotta, Parmesan, bread crumbs, lemon zest, and red pepper flakes and season with salt and pepper. Spoon mixture into Brussels sprouts, drizzle with olive oil, and sprinkle with more Parmesan. Bake until warmed through and Brussels sprouts are crispy, about 20 to 25 minutes

Recipe from delish.com