Ricotta stuffed bell peppers

The first time I made these stuffed peppers, I was rushing to get dinner on the table before friends arrived. I ended up eating half the filling straight from the bowl with a spoon while the peppers roasted. No regrets.

Last summer, my neighbor asked what smelled so good wafting from my open kitchen window. I ended up bringing a pepper over to her porch, and now she requests them every time we have dinner together.

Ingredients

• 4 large bell peppers: Red, yellow, or orange work best because theyre naturally sweeter than green ones and hold their shape better after baking
• 2 tbsp olive oil: One tablespoon goes inside the peppers to season them, the second gets drizzled on top to help the filling get golden
• 1 1/2 cups (375 g) ricotta cheese: Whole milk ricotta gives the silkiest texture, but part skim works if youre watching calories
• 1/2 cup (50 g) grated Parmesan cheese: Adds that salty, umami punch that makes the filling taste deeply satisfying
• 1/2 cup (60 g) shredded mozzarella cheese: This helps bind everything together and creates those gorgeous golden bubbles on top
• 1 large egg: The secret to a filling that holds its shape instead of collapsing when you cut into the peppers
• 2 garlic cloves, minced: Fresh garlic matters here because it mellows beautifully as it bakes
• 2 tbsp fresh basil, chopped: Toss in extra basil if you have it, the pepper brings out an almost minty sweetness
• 1 tbsp fresh parsley, chopped: Adds a fresh, grassy brightness that cuts through all that rich cheese
• 1/2 tsp dried oregano: Dried oregano actually works better than fresh here because it releases its oils slowly while baking
• Zest of 1 lemon: Do not skip this, it completely transforms the dish from heavy to vibrant
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously, ricotta needs salt to really sing
• Pinch of red pepper flakes (optional): Just a tiny pinch creates a gentle warmth that makes each bite more interesting
• 1/4 cup (25 g) additional grated Parmesan: Totally optional but creates the most irresistible crispy cheese crust

Instructions

Get your oven ready:

Preheat to 375F and move your oven rack to the middle position so the peppers cook evenly without getting too close to the heating element.

Prep the peppers:

Cut them in half lengthwise and pull out the white membranes and seeds, then arrange them in a baking dish like little boats ready to be filled.

Give them a quick seasoning:

Drizzle 1 tablespoon olive oil over the peppers and sprinkle with salt and pepper, using your hands to coat the inside and outside.

Make the filling:

Mix ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, pepper, and red pepper flakes until completely combined.

Stuff the peppers:

Pile the filling into each pepper half, mounding it slightly on top because it will settle down as it bakes.

Add the finishing touches:

Drizzle the remaining olive oil over the stuffed peppers and sprinkle extra Parmesan on top if you want that cheesy golden crust.

Bake covered first:

Cover the dish tightly with foil and bake for 25 minutes so the peppers steam and soften without drying out.

Uncover and finish:

Remove the foil and bake another 10 minutes until the cheese is bubbly and starting to turn golden in spots.

Garnish and serve:

Scatter fresh basil over the top and let them rest for 5 minutes before serving so the filling sets slightly.

Save

My daughter used to pick around the peppers until I started letting her help mix the filling. Now she proudly eats the entire pepper half, claiming she made it herself.

Make It Your Own

Sautéed spinach or chopped sun dried tomatoes folded into the ricotta mixture add color and flavor. Sometimes I add a handful of chopped artichoke hearts when I want to make it feel more fancy.

What To Serve With Stuffed Peppers

A crisp green salad with lemon vinaigrette cuts through the richness. Crusty bread is perfect for soaking up any escaped cheese, and roasted broccoli or asparagus on the same baking sheet makes for an easy complete meal.

Storage And Reheating

Leftovers keep beautifully in the refrigerator for up to 4 days. Reheat them in a 350F oven for about 15 minutes until hot throughout, or microwave individual portions for 2 to 3 minutes.

• Freeze cooked stuffed peppers for up to 3 months, wrapped tightly
• Reheat frozen peppers directly from frozen at 350F for 30 to 35 minutes
• The texture holds up surprisingly well after freezing, unlike some cheese dishes

Save

These stuffed peppers have become my go to when I want something that looks impressive but comes together with almost zero stress. They never fail to make people feel special.

Recipe FAQs

→ What type of peppers are best for stuffing?

Large sweet bell peppers—red, yellow, or orange—work best due to their size and sweetness, which balances the creamy filling.

→ Can I prepare the filling in advance?

Yes, the cheese and herb filling can be mixed a few hours ahead and refrigerated until ready to stuff the peppers.

→ How do I ensure the peppers cook evenly?

Cut peppers in halves and remove seeds completely, then bake covered first to soften, followed by uncovered for browning.

→ Is there a way to add more flavor to the filling?

Incorporate sautéed spinach or chopped sun-dried tomatoes into the filling for an extra depth of flavor.

→ What wine pairs well with this dish?

A crisp Pinot Grigio complements the creamy cheeses and fresh herbs perfectly, enhancing the dish’s freshness.