Ricotta Stuffed Sweet Peppers (Printable Version)
Sweet bell peppers stuffed with creamy ricotta, herbs, and Parmesan baked to golden tenderness.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 tablespoons olive oil
→ Cheese & Dairy
03 - 1½ cups ricotta cheese
04 - ½ cup grated Parmesan cheese
05 - ½ 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 - ½ teaspoon dried oregano
11 - Zest of 1 lemon
→ Seasonings
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
14 - Pinch of red pepper flakes (optional)
→ Optional Topping
15 - ¼ cup additional grated Parmesan
# Directions:
01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise and remove seeds and membranes. Place peppers 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 if using. 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 Advice:
01 -
- The ricotta filling stays incredibly creamy while the peppers turn sweet and tender in the oven
- Everything comes together in one baking dish so cleanup is almost effortless
02 -
- Peppers that wobble slightly in the dish actually cook more evenly because the hot air can circulate around them
- Letting the stuffed peppers rest for 5 minutes after baking makes them easier to serve without the filling sliding out
03 -
- Choose peppers with flat bottoms so they sit steady in the baking dish
- Room temperature ricotta mixes more smoothly than cold straight from the fridge