Ricotta Stuffed Peppers are a light, cheesy, and satisfying dish made with sweet bell peppers filled with a creamy blend of ricotta, herbs, and sometimes a little melty mozzarella or Parmesan for added richness. Baked until soft and golden, they’re perfect as a vegetarian main dish, a colorful side, or even a tasty appetizer. I love how simple yet elegant they are—and how easily I can customize them.
Why You’ll Love This Recipe
I love this recipe because it’s easy, comforting, and packed with flavor without feeling heavy. The ricotta filling is soft and creamy, the peppers get beautifully roasted, and the whole dish looks as good as it tastes. It’s a perfect option when I want a lighter dinner or a make-ahead meal that still feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bell peppers (halved and seeded—any color)
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Ricotta cheese
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Grated Parmesan cheese
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Shredded mozzarella (optional, for extra meltiness)
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Garlic (minced)
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Fresh herbs (like parsley, basil, or thyme)
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Egg (to help bind the filling)
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Salt
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Black pepper
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Olive oil
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Optional: spinach, sun-dried tomatoes, red pepper flakes, or lemon zest for extra flavor
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
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I cut the bell peppers in half lengthwise and remove the seeds and membranes.
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In a mixing bowl, I combine ricotta, Parmesan, mozzarella (if using), garlic, chopped herbs, egg, salt, and pepper. I stir until well blended.
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I spoon the ricotta mixture into each pepper half and arrange them in the baking dish.
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I drizzle the tops with a little olive oil and cover loosely with foil.
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I bake for 30–35 minutes, then uncover and bake for another 10 minutes until the tops are golden and the peppers are tender.
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I let them rest for a few minutes before serving, optionally garnished with more herbs or a sprinkle of chili flakes.
Servings and timing
This recipe makes 4–6 stuffed pepper halves (2–3 whole peppers) and serves 2–3 as a main or 4 as a side. It takes about 45 minutes total—15 minutes to prep and 30 minutes to bake.
Variations
Sometimes I add chopped spinach or sautéed mushrooms to the filling for extra veggies. I’ve also used goat cheese or cream cheese along with ricotta for a richer flavor. For a little heat, I mix in red pepper flakes or a touch of hot sauce. These peppers also work well topped with marinara or pesto before baking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 350°F (175°C) oven for 10–15 minutes or microwave them in short bursts until hot. They’re great for meal prep and taste just as good the next day.
FAQs
Can I make these ahead of time?
Yes, I often prep and stuff the peppers a day in advance, then bake them just before serving.
Can I freeze stuffed peppers?
Yes, but I do it before baking. I freeze them in a single layer, then bake from frozen, adding 10–15 extra minutes to the baking time.
What’s the best kind of ricotta to use?
I prefer full-fat ricotta for the creamiest texture, but part-skim works too. I sometimes drain it slightly if it’s very wet.
Can I add grains like quinoa or rice?
Definitely. I stir in cooked grains to bulk up the filling and make the peppers more filling.
Are these low carb?
Yes, they’re naturally low in carbs, especially if I skip any added grains. They’re a great option for a lighter, veggie-packed meal.
Conclusion
Ricotta Stuffed Peppers are one of my favorite easy, feel-good meals. They’re cheesy, tender, and endlessly customizable. Whether I serve them as a meatless main or a side dish with grilled meats or pasta, they always bring comfort and a burst of flavor to the table.
