Ricotta Stuffed Sweet Peppers (Printable)
Sweet bell peppers filled with ricotta, herbs, and Parmesan, baked tender and golden.
# What You Need:
→ Vegetables
01 - 4 large bell peppers, red, yellow, or orange
02 - 2 tbsp 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 tbsp fresh basil, chopped plus extra for garnish
09 - 1 tbsp fresh parsley, chopped
10 - 1/2 tsp dried oregano
11 - Zest of 1 lemon
→ Seasonings
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Pinch of red pepper flakes optional
→ Optional Topping
15 - 1/4 cup additional grated Parmesan
# How To Make:
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 tbsp 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 tbsp 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 Tips:
01 -
- The ricotta filling stays impossibly creamy while the peppers turn sweet and tender in the oven.
- This is one of those vegetarian dishes that somehow feels hearty enough to satisfy everyone at the table.
02 -
- If the peppers wobble in the baking dish, tear off small pieces of foil to wedge underneath them so they stay steady.
- Let them rest for about 5 minutes after baking, otherwise the cheese filling will slide right out when you try to serve them.
03 -
- Look for peppers with flat bottoms so they sit upright in the baking dish without wobbling.
- Room temperature ricotta mixes more smoothly than cold ricotta straight from the fridge.