Ricotta Stuffed Bell Peppers (Printable version)

Sweet bell peppers filled with creamy ricotta, Parmesan, and fresh herbs, baked to golden.

# Ingredient list:

→ 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

# Directions:

01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in a lightly oiled baking dish.
03 - Drizzle the 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 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 Tips:

01 -
  • The ricotta filling stays incredibly creamy while the peppers turn sweet and tender in the oven
  • You can prep everything ahead and just pop them in the oven when guests arrive
  • Leftovers somehow taste even better the next day for lunch
02 -
  • Stand the peppers up straight in the dish so they don't tip over and spill their precious cargo
  • Let them rest 5 minutes after baking or you'll lose that gorgeous cheese when you cut into them
  • The filling puffs up slightly in the oven, so don't worry if it looks like too much
03 -
  • Use room temperature ricotta to prevent a grainy texture in your filling
  • Roast the peppers for 15 minutes before stuffing if you want them extra tender

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