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Ricotta Stuffed Peppers

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Ricotta Stuffed Peppers are roasted bell peppers filled with a creamy, herby ricotta cheese mixture and optionally topped with mozzarella and Parmesan. Baked until golden and tender, they make a satisfying vegetarian main or side dish.

Ingredients

  • 3 bell peppers, halved and seeded
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (optional)
  • 1 garlic clove, minced
  • 2 tbsp fresh herbs (parsley, basil, or thyme), chopped
  • 1 egg
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp olive oil
  • Optional: 1/2 cup chopped spinach, 2 tbsp sun-dried tomatoes, red pepper flakes, or lemon zest

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
  2. Halve and deseed the bell peppers. Arrange them cut-side up in the baking dish.
  3. In a bowl, mix ricotta, Parmesan, mozzarella (if using), garlic, herbs, egg, salt, and pepper until smooth.
  4. Optional: fold in chopped spinach, sun-dried tomatoes, or lemon zest for extra flavor.
  5. Spoon the filling evenly into each pepper half.
  6. Drizzle the tops lightly with olive oil and cover with foil.
  7. Bake for 30–35 minutes covered, then uncover and bake for 10 more minutes until golden and bubbly.
  8. Let rest for a few minutes before serving. Garnish with extra herbs or chili flakes if desired.

Notes

  • Use full-fat ricotta for the creamiest texture, or drain part-skim ricotta before using.
  • Add cooked grains like quinoa or rice to the filling for a heartier version.
  • Can be made ahead and baked just before serving.
  • Freeze unbaked stuffed peppers and bake from frozen, adding extra time.

Nutrition

Find it online: https://cookedbymaya.com/ricotta-stuffed-peppers/