Ricotta Stuffed Bell Peppers

My apartment smelled absolutely incredible when I first experimented with stuffed peppers, the ricotta filling bubbling up through the pepper tops like little cheese volcanoes. I'd been trying to recreate something I'd eaten at a tiny Italian restaurant months earlier, and this version came together on a rainy Tuesday when I needed comfort food more than I needed to follow a recipe exactly. The peppers came out tender, the filling was impossibly creamy, and I remember standing over the baking dish just breathing in that lemon, garlic, and basil perfume.

I made these for my parents last summer when they visited, and my dad actually went back for thirds, which is basically his highest possible compliment. We sat on the back porch eating them with crusty bread, talking about how something so simple could taste so special, and my mom asked for the recipe before she even finished her first pepper. Now they request them every time they visit, and honestly, I'm just as excited to make them again.

Ingredients

• 4 large bell peppers: Red, yellow, or orange work best because they're sweeter and more tender than green ones
• 2 tbsp olive oil: One tablespoon for coating the peppers before filling, one for drizzling over the top
• 1 1/2 cups ricotta cheese: Whole milk ricotta gives you the creamiest filling, though part skim works if that's what you have
• 1/2 cup grated Parmesan: Adds that salty umami punch that makes vegetarian food feel satisfying
• 1/2 cup shredded mozzarella: Creates that gorgeous golden bubble on top and helps bind the filling together
• 1 large egg: Keeps everything cohesive so your stuffing doesn't fall apart when you cut into the peppers
• 2 garlic cloves, minced: Fresh garlic is non negotiable here, nothing else gives quite the same punch
• 2 tbsp fresh basil: Chop it right before you mix it in so the oils don't have time to fade
• 1 tbsp fresh parsley: Adds a fresh grassy note that balances all that rich cheese
• 1/2 tsp dried oregano: Dried oregano actually works better than fresh here because it disperses evenly through the filling
• Zest of 1 lemon: This is the secret ingredient that makes everything taste bright and alive
• 1/2 tsp salt: Adjust based on how salty your cheeses are
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• Pinch of red pepper flakes: Optional, but I love the gentle warmth it adds

Instructions

Get your oven ready:

Preheat to 375°F and find a baking dish that will hold all eight pepper halves snugly

Prep the peppers:

Cut them lengthwise right through the stem, pull out the white membranes and seeds, then arrange them cut side up in your dish

Give them a quick coat:

Drizzle with 1 tablespoon olive oil and sprinkle with just a pinch of salt and pepper

Make the filling:

Mix ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, pepper, and red pepper flakes until everything's evenly distributed

Stuff them generously:

Spoon the ricotta mixture into each pepper half, mounding it slightly above the edges because it won't puff up much

Add the finishing touches:

Drizzle the remaining olive oil over everything and add that extra Parmesan if you're going for maximum cheese

Bake covered first:

Cover the dish tightly with foil and bake for 25 minutes so the peppers steam and soften

Get that golden top:

Remove the foil and bake another 10 minutes until the filling is bubbling and beautifully browned in spots

Garnish and serve:

Scatter some fresh basil over the top and let everyone dig in while they're still hot

Pin it

These peppers have become my go to when friends come over for dinner but I want to actually spend time with them instead of being stuck at the stove. Last month my neighbor texted me the next day saying her house smelled so good when she walked by that she ended up making them for her own family that same evening.

Choosing the Best Peppers

I've learned through plenty of trial and error that the heaviest peppers for their size are usually the thickest fleshed and will hold up best to baking. Look for peppers that feel substantial and have smooth, shiny skins without any soft spots or wrinkling. The colors don't matter much for flavor, but mixed red, yellow, and orange peppers look absolutely stunning on the table.

Make Ahead Magic

You can stuff these peppers up to a day ahead and keep them covered in the refrigerator, which means they're perfect for dinner parties or meal prep. I actually think the flavors meld together even better when they sit overnight. Just add an extra 5 to 10 minutes to the baking time if you're starting with cold peppers.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness of the cheese filling perfectly. I love serving these with warm crusty bread that's been rubbed with raw garlic while still hot. Some roasted vegetables on the side make this a complete vegetarian dinner that even meat lovers won't miss anything.

• A glass of Pinot Grigio or Sauvignon Blanc pairs beautifully
• Leftovers reheat surprisingly well in the microwave for lunch the next day
• The filling works just as well in zucchini boats if you want to mix it up

Pin it

There's something so satisfying about pulling that foil off the baking dish and seeing those golden, bubbling peppers underneath. Hope these become a regular in your kitchen rotation too.

Recipe Questions & Answers

→ Can I use different types of peppers for stuffing?

Yes, red, yellow, or orange bell peppers all work well and provide a sweet, colorful base for the filling.

→ How should I prepare the cheese filling?

Combine ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, and pepper until smooth to create a creamy, flavorful filling.

→ What is the best way to bake stuffed peppers evenly?

Cover the baking dish with foil for the first 25 minutes to retain moisture, then bake uncovered for 10 minutes to brown the tops until golden.

→ Can this dish be made ahead of time?

Yes, prepare the stuffing and stuff the peppers in advance, then refrigerate and bake just before serving for best freshness.

→ Are there suggested pairings for this dish?

This dish pairs wonderfully with a light salad, crusty bread, or a crisp white wine like Pinot Grigio to complement the creamy filling.