Ricotta Stuffed Bell Peppers (Print Version)
Creamy ricotta and Parmesan fill tender sweet bell peppers, baked until golden and flavorful.
# What You 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
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 - Combine ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, black pepper, and red pepper flakes in a large bowl. Mix until smooth.
05 - Spoon 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 Hints:
01 -
- Its the kind of comfort food that makes you feel like youre dining at an Italian trattoria without leaving home
- The filling comes together in minutes but tastes like you spent hours perfecting it
- Leftovers somehow taste even better the next day, if there are any
02 -
- Some peppers wobble in the dish. Trim a tiny slice off the bottom to create a flat surface if stability bothers you.
- The filling can be prepared a day ahead and kept refrigerated. Stuff the peppers just before baking to prevent them from becoming soggy.
- These reheat beautifully in a 350°F oven for about 15 minutes, though the microwave works in a pinch.
03 -
- Drain your ricotta in a fine mesh sieve for 30 minutes if it seems watery, which prevents soggy peppers
- Room temperature ingredients blend more smoothly into the filling, so set everything out about 20 minutes before you start