Pin it Sweet bell peppers are halved and lightly seasoned before being filled with a creamy mixture of ricotta, Parmesan, mozzarella, fresh herbs, garlic, and a hint of lemon zest. The stuffed peppers are baked until tender with golden tops, offering a vibrant and flavorful vegetarian main course. This dish pairs well with light salads or crusty bread and can be enhanced with sautéed spinach or sun-dried tomatoes for extra depth. Perfect for an easy and satisfying meal.
The first time I made these stuffed peppers, my apartment smelled like an Italian grandmother's kitchen for days. My neighbor actually knocked on my door to ask what I was cooking, and I ended up sending her home with two pepper halves wrapped in foil. Now they're my go-to when I want something that feels fancy but takes almost no effort.
Last summer, I served these at a dinner party where my friend Sarah, who swears she hates bell peppers, went back for seconds. She said something about how the cheese filling transformed everything she thought she knew about peppers. Watching people's surprise when they take that first bite never gets old.
Ingredients
- 4 large bell peppers: Red, yellow, or orange work best because they're naturally sweeter than green ones
- 1 1/2 cups ricotta cheese: Whole milk ricotta gives you the creamiest filling
- 1/2 cup grated Parmesan: This adds that salty umami punch that makes the filling sing
- 1/2 cup shredded mozzarella: Creates that gorgeous golden bubble on top
- 1 large egg: Binds everything together so the filling holds its shape
- 2 garlic cloves: Minced fresh garlic beats powder every single time
- 2 tbsp fresh basil: Tear it by hand for the most fragrant result
- 1 tbsp fresh parsley: Adds brightness that cuts through all that rich cheese
- Zest of 1 lemon: The secret ingredient that makes people ask what's special
- 2 tbsp olive oil: One for the peppers, one for drizzling on top
Instructions
- Get your oven ready:
- Preheat to 375°F and grab a baking dish that'll hold all eight pepper halves snugly
- Prep the peppers:
- Cut them lengthwise and scoop out the white membranes, then arrange them like little boats in your oiled dish
- Make the magic filling:
- Mix everything except the peppers in a bowl until it looks like fluffy clouds
- Fill them up:
- Spoon the ricotta mixture into each pepper half and don't be shy about mounding it high
- Bake covered first:
- Tent with foil for 25 minutes so the peppers steam and soften
- Get golden:
- Remove foil and bake another 10 minutes until the tops are bubbling and lightly browned
Pin it These peppers became a weeknight rotation staple after I realized my kids would actually eat vegetables without complaint. Something about the boat shape and all that melted cheese makes dinner feel fun instead of obligatory.
Making Ahead
You can stuff the peppers up to 24 hours ahead and keep them covered in the refrigerator. I've done this for dinner parties and it's such a relief to have the main dish ready before guests even arrive.
Mix It Up
Sometimes I'll add a handful of chopped spinach or sun-dried tomatoes to the ricotta mixture. Both add beautiful color and extra flavor that keeps this recipe from ever feeling boring or repetitive.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any melted cheese that escapes is absolutely mandatory.
- Pair with a light white wine like Pinot Grigio
- Leftovers reheat beautifully at 350°F for 15 minutes
- These freeze well for up to 3 months if you wrap them tightly
Pin it There's something so satisfying about a colorful baking dish coming out of the oven, all golden and bubbly. These peppers make any Tuesday night feel like a tiny celebration.
Recipe Q&A
- → Can I prepare the filling ahead of time?
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Yes, the ricotta and herb mixture can be made a few hours in advance and refrigerated until ready to stuff the peppers.
- → What types of peppers work best for stuffing?
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Large sweet bell peppers in red, yellow, or orange varieties are ideal for stuffing due to their firm texture and natural sweetness.
- → Is it possible to make this dish vegan?
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To create a vegan version, substitute ricotta and cheeses with plant-based alternatives, and replace the egg with a binder like flaxseed meal or aquafaba.
- → How do I know when the stuffed peppers are done baking?
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They are ready when the peppers are tender but hold their shape, and the tops of the filling are lightly golden.
- → Can I add other vegetables to the filling?
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Yes, sautéed spinach, chopped sun-dried tomatoes, or mushrooms can be mixed into the filling for more flavor and texture.
