1/2
cup julienne sun-dried tomatoes packed in oil and herbs, drained and 2 tablespoons oil reserved
1
bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
2
cups shredded provolone or Havarti cheese (8 ounces)
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Steps
1
Cook and drain ravioli as directed on package.
2
In 12-inch skillet, heat oil from tomatoes over medium heat. Cook bell pepper mixture in oil 2 minutes, stirring occasionally. Stir in tomatoes and ravioli. Cook, stirring occasionally, until hot.
3
Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
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Use shredded mozzarella cheese for the provolone or Havarti.
Havarti cheese is typically mild and is named for the town in Denmark where it first originated.
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