Ricotta Stuffed Peppers (Printable)

Bell peppers filled with creamy ricotta, fresh herbs, and Parmesan, baked tender and golden.

# What You’ll Need:

→ 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 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; 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. 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 Advice:

01 -
  • The creamy ricotta filling balances beautifully with the sweet roasted peppers creating a satisfying vegetarian meal that even meat lovers request
  • Everything comes together in under an hour and most of the cooking happens hands free in the oven
  • These peppers reheat beautifully for lunch the next day, actually developing even more depth of flavor
02 -
  • Do not skip covering the peppers with foil for the first part of baking or you risk the tops burning before the peppers are tender
  • Taste your ricotta filling before you stuff the peppers and adjust the seasonings since this is your last chance to perfect the flavor
  • Let the finished peppers rest for at least 5 minutes before serving so the filling has time to set and will not slide right out when cut
03 -
  • Look for peppers that sit flat without wobling, they will hold the filling better and look more uniform on the plate
  • If your peppers are especially large, you might need to increase the filling slightly or add a bit more mozzarella to stretch it
  • The lemon zest really makes a difference here, do not be tempted to skip it or substitute with lemon juice which can make the filling too wet

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