Ricotta Stuffed Bell Peppers (Printable View)
Bell peppers filled with herbed ricotta and spinach, baked until tender and golden. A satisfying vegetarian comfort dish.
# What You Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 cups fresh spinach, chopped
→ 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
→ Herbs & Seasonings
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
09 - 1/2 teaspoon dried oregano
10 - Salt and pepper, to taste
11 - Pinch of nutmeg (optional)
→ Other
12 - 2 tablespoons olive oil
13 - 1 cup tomato sauce
# How-To Steps:
01 - Preheat oven to 375°F. Slice the tops off the bell peppers and remove all seeds and membranes. Lightly brush the outside of each pepper with olive oil.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2 to 3 minutes until wilted. Set aside to cool slightly.
03 - In a large mixing bowl, combine the ricotta cheese, 1/4 cup of Parmesan, egg, sautéed spinach, minced garlic, basil, oregano, nutmeg if using, salt, and pepper. Stir until well incorporated.
04 - Divide the ricotta mixture evenly among the prepared bell peppers, filling each one generously. Place the stuffed peppers upright in a baking dish.
05 - Spoon the tomato sauce around the base of the peppers in the baking dish.
06 - Sprinkle the shredded mozzarella and the remaining 1/4 cup of Parmesan evenly over the top of each stuffed pepper.
07 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
08 - Remove the foil and continue baking for 10 minutes until the peppers are tender and the cheese is golden and bubbly. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The creamy ricotta filling paired with tender baked peppers tastes like something from a proper Italian restaurant, but the effort is honestly minimal.
- It works as a main dish for vegetarians or a stunning side for anything grilled, which makes it one of the most versatile recipes in my rotation.
02 -
- Do not skip the foil cover during the first bake, because uncovered peppers will wrinkle and dry out before the filling cooks through.
- Drain your ricotta in a fine mesh strainer for ten minutes if it seems watery, because excess moisture makes the filling soupy and sad.
03 -
- Choose peppers with flat bottoms so they stand upright without wobbling, because a tipped over pepper in the oven is a messy heartbreak.
- Taste the ricotta filling before you stuff the peppers and adjust the salt, since ricotta brands vary widely in sweetness and you want that filling to be assertively seasoned.