Ricotta Stuffed Bell Peppers (Printable View)
Sweet bell peppers filled with creamy ricotta, Parmesan, and herbs, baked until tender and golden.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 tablespoons olive oil
→ Cheese & Dairy
03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1 large egg
→ Aromatics & Herbs
07 - 2 garlic cloves, minced
08 - 2 tablespoons fresh basil, chopped
09 - 1 tablespoon fresh parsley, chopped
10 - 1/2 teaspoon dried oregano
11 - Zest of 1 lemon
→ Seasonings
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Pinch of red pepper flakes (optional)
→ Optional Topping
15 - 1/4 cup additional grated Parmesan
# How to Make It:
01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in a lightly oiled baking dish.
03 - Drizzle the peppers with 1 tablespoon olive oil and season lightly with salt and pepper.
04 - In a large bowl, combine ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, black pepper, and red pepper flakes (if using). Mix until smooth.
05 - Spoon the ricotta mixture evenly into each pepper half, mounding slightly.
06 - Drizzle remaining 1 tablespoon olive oil over the stuffed peppers. Sprinkle with extra Parmesan if desired.
07 - Cover the baking dish with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes, or until peppers are tender and tops are golden.
09 - Garnish with fresh basil before serving.
# Expert Suggestions:
01 -
- The ricotta filling stays impossibly creamy while the peppers become sweet and tender
- It comes together in under an hour but looks impressive enough for dinner guests
02 -
- Let the peppers rest about 5 minutes before serving—they hold their shape better and won't burn your mouth
- If the peppers wobble in your baking dish, tear off small pieces of foil to wedge underneath them
03 -
- Choose peppers with flat bottoms so they sit upright in the baking dish without tipping over
- Room temperature ricotta mixes more smoothly, so take it out of the fridge about 30 minutes before starting