Ricotta Stuffed Bell Peppers (Printer-friendly)
Sweet bell peppers filled with creamy ricotta, Parmesan, and fresh herbs, baked until tender and golden.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, red yellow or orange, halved lengthwise and seeded
02 - 2 tablespoons olive oil
→ Cheese & Dairy
03 - 1½ cups whole milk ricotta cheese, approximately 12 ounces
04 - ½ cup freshly grated Parmesan cheese
05 - ½ cup shredded mozzarella cheese
06 - 1 large egg, room temperature
→ Aromatics & Herbs
07 - 2 garlic cloves, finely minced
08 - 2 tablespoons fresh basil, chopped, plus extra for garnish
09 - 1 tablespoon fresh flat-leaf parsley, chopped
10 - ½ teaspoon dried oregano
11 - Zest of 1 medium lemon
→ Seasonings
12 - ½ teaspoon fine sea salt
13 - ¼ teaspoon freshly ground black pepper
14 - Pinch red pepper flakes
→ Optional Topping
15 - ¼ cup additional grated Parmesan cheese
# How to Prepare:
01 - Set oven to 375°F and position rack in center position.
02 - Slice bell peppers in half lengthwise through the stem. Remove white membranes and seeds completely. Arrange peppers cut-side up in a 9x13-inch baking dish lightly coated with cooking spray.
03 - Drizzle 1 tablespoon olive oil evenly over pepper halves. Season lightly with salt and pepper.
04 - Combine ricotta, Parmesan, mozzarella, egg, minced garlic, chopped basil, parsley, oregano, lemon zest, remaining salt, black pepper, and red pepper flakes in a large mixing bowl. Mix with a spatula until fully incorporated and smooth.
05 - Divide ricotta mixture evenly among pepper halves, mounding slightly in center. Each pepper half should hold approximately ⅓ cup filling.
06 - Drizzle remaining 1 tablespoon olive oil over stuffed peppers. Sprinkle additional Parmesan cheese across tops if using.
07 - Cover baking dish tightly with aluminum foil. Bake at 375°F for 25 minutes until peppers begin to soften.
08 - Remove foil and continue baking for 10 minutes until peppers are tender when pierced with a knife and cheese topping is golden brown.
09 - Transfer stuffed peppers to serving plates. Garnish with additional fresh basil leaves. Serve immediately while hot.
# Expert Advice:
01 -
- The ricotta filling stays incredibly creamy while the peppers develop this gorgeous roasted sweetness
- They reheat beautifully for lunch the next day, maybe even better than fresh
02 -
- Let the peppers cool for about 5 minutes after baking so the filling sets up slightly
- Choose peppers that sit flat in the dish or slice a tiny bit off the bottom to stabilize them
03 -
- Pat the pepper halves dry with paper towels after cutting them so oil and seasoning stick better
- Room temperature ricotta mixes more smoothly than cold straight from the fridge