Ricotta stuffed bell peppers (Printable View)
Sweet bell peppers filled with creamy ricotta, 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)
→ Optional Topping
15 - 1/4 cup additional grated Parmesan
# How-To Steps:
01 - Preheat oven to 375°F.
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 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 if using. 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 ricotta filling stays incredibly creamy, never dry or grainy like some stuffed pepper recipes
- These peppers reheat beautifully for lunch the next day, if they last that long
- Lemon zest brightens everything up, making each bite feel surprisingly light
02 -
- Choose peppers that sit flat without wobling, otherwise they tip over in the oven and the filling spills out
- Let the peppers rest for at least 5 minutes after baking, otherwise the ricotta filling will be too hot and loose when you cut into them
03 -
- Room temperature ricotta mixes more smoothly than cold ricotta, so take it out of the fridge 30 minutes before you start cooking
- Grate your own Parmesan instead of using pre grated cheese, it melts better and tastes more intense