Ricotta Stuffed Bell Peppers (Printable View)
Sweet bell peppers filled with creamy ricotta, fresh herbs, and cheese, baked tender and golden for a satisfying meal.
# What You Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 tbsp 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 tbsp fresh basil, chopped
09 - 1 tbsp fresh parsley, chopped
10 - 1/2 tsp dried oregano
11 - Zest of 1 lemon
→ Seasonings
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Pinch of red pepper flakes (optional)
→ Optional Topping
15 - 1/4 cup additional grated Parmesan
# How-To Steps:
01 - Preheat oven to 375°F (190°C).
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 tbsp 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 tbsp 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 Advice:
01 -
- The ricotta filling stays incredibly moist and light, never heavy or dense like some stuffed vegetables can be
- Lemon zest brightens everything up so it doesn't feel like typical comfort food coma territory
02 -
- Don't skip covering the peppers with foil for the first half of baking or you'll end up with rubbery pepper skins
- Room temperature ricotta mixes much more smoothly than cold from the fridge
03 -
- Drain your ricotta in a sieve for 15 minutes if it seems watery, especially if it's been sitting in the fridge
- Let the peppers rest for 5 minutes after baking so the filling sets up slightly and makes serving easier