Ricotta Stuffed Bell Peppers (Printable version)

Sweet bell peppers filled with ricotta and fresh herbs, baked until tender and golden.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers, red, yellow, or orange
02 - 2 tablespoons 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 tablespoons fresh basil, chopped, plus extra for garnish
09 - 1 tablespoon fresh parsley, chopped
10 - 1/2 teaspoon dried oregano
11 - Zest of 1 lemon

→ Seasonings

12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Pinch of red pepper flakes

→ Optional Topping

15 - 1/4 cup additional grated Parmesan

# How to Make It:

01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise and remove seeds and membranes. Place cut side up in a lightly oiled baking dish.
03 - Drizzle peppers with 1 tablespoon 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. Mix until smooth.
05 - Spoon the ricotta mixture evenly into each pepper half, mounding slightly.
06 - Drizzle remaining 1 tablespoon olive oil over stuffed peppers. Sprinkle with extra Parmesan if desired.
07 - Cover 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 filling comes together in about five minutes so you can prep everything while the oven heats up
  • Leftovers reheat beautifully and actually taste better the next day as the flavors meld
  • These peppers look stunning on the plate but require zero fancy techniques
02 -
  • If your peppers wobble, slice a tiny strip off the bottom to create a flat base
  • Overstuffing is better than understuffingthe filling will shrink slightly as it bakes
  • The peppers are done when a knife slides through them easily with no resistance
03 -
  • Room temperature ricotta blends more smoothly than cold
  • Let the peppers rest 5 minutes before serving so the filling sets

Go back