Ricotta Stuffed Sweet Peppers

The first time I made stuffed peppers, I was in a tiny apartment kitchen with barely enough counter space to chop anything. My roommate kept wandering in every five minutes asking if they were done yet, which is probably why they ended up slightly overbrowned but still delicious. Now whenever I smell roasting peppers with cheese and herbs, I am back in that cramped kitchen laughing about impatience.

Last summer I made these for a dinner party on the patio, and even the confirmed meat lovers went back for seconds. There is something about the combination of lemon zest and fresh basil that makes the whole filling taste brighter than you expect comfort food to taste.

Ingredients

• 4 large bell peppers: Red, yellow, or orange work best because they are naturally sweeter than green peppers when roasted.
• 2 tbsp olive oil: One tablespoon for coating the peppers before filling, another for drizzling over the tops to encourage golden browning.
• 1 1/2 cups ricotta cheese: Whole milk ricotta gives the best texture, but part skim works if you are watching fat content.
• 1/2 cup grated Parmesan: This adds a salty depth that balances the mild ricotta.
• 1/2 cup shredded mozzarella: Mozzarella helps the filling hold together and creates that gorgeous melted cheese effect on top.
• 1 large egg: The binder that keeps everything from becoming a loose mess when you cut into the peppers.
• 2 garlic cloves, minced: Fresh garlic is much better than garlic powder here.
• 2 tbsp fresh basil, chopped: Plus extra for garnish because the bright green against the golden cheese looks beautiful.
• 1 tbsp fresh parsley, chopped: Adds a fresh herbal note that cuts through the rich cheese filling.
• 1/2 tsp dried oregano: Dried oregano actually works better than fresh in cooked fillings because the flavor holds up.
• Zest of 1 lemon: This is the secret ingredient that makes the filling taste vibrant instead of just heavy.
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust to your taste, but do not skip the salt entirely.
• Pinch of red pepper flakes: Optional, but a nice subtle warmth if you like a little heat.

Instructions

Get your oven ready:

Preheat to 375°F and grab a baking dish that will fit all eight pepper halves snugly.

Prep the peppers:

Cut them in half lengthwise and pull out the seeds and white membranes, then arrange them cut side up in the dish.

Give them a quick coat:

Drizzle with 1 tablespoon olive oil and sprinkle lightly with salt and pepper.

Mix the filling:

Combine ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, pepper, and red pepper flakes in a large bowl until smooth.

Fill the peppers:

Spoon the ricotta mixture into each pepper half, mounding it slightly above the edges.

Add the finishing touches:

Drizzle with the remaining olive oil and sprinkle with extra Parmesan if you want a cheesier crust.

Bake covered first:

Cover tightly with foil and bake for 25 minutes so the peppers steam and soften.

Finish uncovered:

Remove foil and bake another 10 minutes until the tops are golden and peppers are tender when pierced with a fork.

Garnish and serve:

Scatter fresh basil over the top while they are still hot.

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My grandmother used to make stuffed peppers with ground beef and rice, but I honestly think this vegetarian version has become just as comforting to me. The way the peppers sweeten as they roast changes everything.

Make Ahead Magic

You can stuff the peppers up to a day ahead and keep them covered in the refrigerator. Just add a few minutes to the baking time since they will be cold going into the oven.

Filling Variations

Sometimes I add sautéed spinach or chopped sun dried tomatoes to the ricotta mixture for extra color and flavor. Both additions make the peppers feel even more substantial.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any escaped cheese is never a bad idea either.

• Pair with a light Pinot Grigio or Sauvignon Blanc.
• Add a side of roasted vegetables like zucchini or eggplant.
• Leftovers reheat beautifully for lunch the next day.

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These peppers have become my go to when I want something that looks impressive but is actually quite forgiving to make.

Recipe FAQs

→ Can I use different types of peppers?

Yes, red, yellow, or orange bell peppers all work well for this dish, offering sweetness and vibrant color.

→ How do I ensure the filling is creamy but firm?

Mixing ricotta with grated Parmesan, mozzarella, and an egg helps create a rich, creamy filling that sets well when baked.

→ Can I prepare this dish ahead of time?

Yes, assemble the stuffed peppers in advance, cover, and refrigerate. Bake when ready to serve for best freshness.

→ What herbs complement the filling best?

Fresh basil, parsley, and a touch of dried oregano add aromatic depth and a bright, herbal flavor to the cheese mixture.

→ Is it possible to add other vegetables to the filling?

Absolutely, sautéed spinach or chopped sun-dried tomatoes can be folded in to enhance both texture and taste.