Ricotta Stuffed Peppers (Printable)

Tender bell peppers filled with a creamy ricotta and herb mixture, baked for a flavorful vegetarian main.

# What You'll 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
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

# How to Make It:

01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise; 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. 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 Advice:

01 -
  • The filling is creamy and bright without being heavy, thanks to that unexpected hint of lemon zest
  • They reheat beautifully for lunch the next day, maybe even better than fresh
  • You can assemble them ahead and bake when you are ready to eat
02 -
  • Do not skip covering the peppers with foil for the first half of baking or they will dry out before the filling is hot
  • Letting them rest for 5 minutes after baking makes them easier to serve without the filling sliding out
  • The filling tastes better if you make it a few hours ahead so the flavors have time to mingle
03 -
  • Look for peppers with flat bottoms so they sit steady in the baking dish without wobbling
  • Room temperature ricotta mixes more smoothly than cold ricotta straight from the refrigerator
  • If the peppers are tipping over, ball up small pieces of foil and tuck them around the sides

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