I have always loved experimenting with stuffed vegetables, and ricotta stuffed peppers are one of my all-time favorites. I still remember the first time I made them: the bright colors of the bell peppers, the creamy texture of the ricotta filling, and the fragrant aroma that filled my kitchen—it felt like a small celebration in every bite. Since then, this recipe has become a staple in my cooking repertoire, whether I am preparing a quick weeknight dinner or hosting friends for a cozy gathering.
You will love this recipe for so many reasons. First, it combines the natural sweetness of bell peppers with the rich, creamy texture of ricotta cheese, creating a perfect balance of flavors. Second, it is highly versatile. You can serve it as a light lunch, a satisfying side dish, or even a main course by adding a hearty grain or protein to the filling. Third, this recipe is incredibly affordable. With a few simple ingredients, you can create a dish that feels gourmet without breaking the budget.
One of the things I appreciate most about ricotta stuffed peppers is how adaptable they are. You can switch up the vegetables, try different cheeses, or add fresh herbs to tailor the recipe to your taste. Even picky eaters tend to enjoy these peppers because the filling is soft, flavorful, and comforting.
Here is what you will need for this recipe:
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4 large bell peppers (any color you like)
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1 cup ricotta cheese
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½ cup grated Parmesan cheese
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1 small onion, finely chopped
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2 cloves garlic, minced
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½ teaspoon salt
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¼ teaspoon black pepper
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1 teaspoon dried Italian herbs (or fresh if available)
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2 tablespoons olive oil
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Optional: ¼ cup cooked quinoa or rice for a heartier filling
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Optional: fresh parsley or basil for garnish
These simple, wholesome ingredients come together to create a dish that is both elegant and homey. The combination of soft ricotta, tender peppers, and a hint of garlic and herbs makes every bite delightful. Whether you are cooking for family, friends, or just yourself, this recipe is sure to impress without requiring hours in the kitchen.
How to Prepare Ricotta Stuffed Peppers
Preparing ricotta stuffed peppers is easier than it looks, and with a few simple steps, you can have a delicious, colorful dish ready in under an hour. The key is to prepare the filling carefully and cook the peppers just enough to make them tender while keeping their shape intact.
Step-by-Step Instructions:
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Preheat the oven to 375°F (190°C) while you prepare the peppers and filling. This ensures even cooking and allows the flavors to meld perfectly.
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Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Make sure to create a hollow cavity for the filling. Rinse them under cold water and pat them dry with a paper towel to remove excess moisture.
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Sauté the aromatics: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3–4 minutes. Then add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
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Mix the ricotta filling: In a mixing bowl, combine the ricotta cheese, grated Parmesan, sautéed onions and garlic, salt, black pepper, and Italian herbs. If you want a heartier filling, gently fold in cooked quinoa or rice. Mix thoroughly until smooth and evenly blended.
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Stuff the peppers: Using a spoon, fill each hollowed bell pepper with the ricotta mixture. Press the filling lightly to ensure it stays in place but avoid overpacking, which could cause the peppers to split while baking.
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Arrange in a baking dish: Place the stuffed peppers upright in a lightly greased baking dish. Drizzle a small amount of olive oil over the tops to help with browning and add extra flavor.
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Bake the peppers: Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender and the filling is slightly golden on top.
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Garnish and serve: Once baked, let the peppers rest for 5 minutes. Sprinkle with fresh parsley or basil before serving to add a fresh, aromatic touch.
This recipe is quick and easy while still feeling elegant. The stuffed peppers are customizable—you can add spinach, sun-dried tomatoes, or roasted vegetables to the ricotta mixture for a different flavor profile. It’s also popular with many people because it balances creamy cheese, tender vegetables, and aromatic herbs, making it a comforting yet impressive dish.
PrintRicotta Stuffed Peppers Recipe
Ricotta stuffed peppers are a colorful and comforting dish that combines tender bell peppers with a creamy, flavorful ricotta filling. Perfect as a light lunch, side dish, or main course, this recipe is versatile, affordable, and easy to prepare.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
- 4 large bell peppers (any color)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried Italian herbs (or fresh)
- 2 tablespoons olive oil
- Optional: ¼ cup cooked quinoa or rice
- Optional: fresh parsley or basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent. Add garlic and cook for 1 minute.
- In a mixing bowl, combine ricotta, Parmesan, sautéed onions and garlic, salt, black pepper, and Italian herbs. Fold in optional quinoa or rice if desired. Mix thoroughly.
- Spoon the ricotta mixture into each bell pepper, pressing lightly to fill but not overpacking.
- Place stuffed peppers upright in a lightly greased baking dish. Drizzle a small amount of olive oil over the tops.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until peppers are tender and filling is lightly golden.
- Let peppers rest for 5 minutes. Garnish with fresh parsley or basil before serving.
Notes
For a heartier dish, add cooked chicken, turkey bacon, or ground beef to the filling.
Customize the filling with spinach, sun-dried tomatoes, or roasted vegetables.
Avoid overbaking to prevent peppers from becoming too soft.
FAQs – Ricotta Stuffed Peppers
1. Can I make ricotta stuffed peppers ahead of time?
Yes, you can prepare the peppers and filling a few hours in advance. Keep them covered in the refrigerator and bake just before serving to ensure they stay fresh and tender.
2. Can I use a different type of cheese instead of ricotta?
Absolutely. Cottage cheese or cream cheese can be used as a substitute, though the texture and flavor will be slightly different. Mixing ricotta with a bit of cream cheese can create an extra creamy filling.
3. Can I freeze stuffed peppers?
Yes, stuffed peppers freeze well. It’s best to assemble them without baking, then wrap tightly and freeze. When ready to eat, bake from frozen, adding extra time to ensure they are heated through.
4. How do I make the recipe vegetarian or vegan?
For a vegetarian option, simply follow the recipe as is. To make it vegan, substitute ricotta and Parmesan with plant-based alternatives and ensure any optional grains used are vegan-friendly.
5. Can I add protein to the filling?
Yes, adding cooked chicken, turkey bacon, or even ground beef can make this dish more substantial. Simply fold in the protein with the ricotta mixture before stuffing the peppers.
6. How do I prevent the peppers from becoming too soft?
To keep the peppers tender yet firm, avoid overbaking. Start with 25 minutes covered and then uncover for the last 10–15 minutes to lightly brown the tops.
7. Can I use different types of bell peppers?
Yes, any color works. Red, yellow, orange, or green peppers can be used, and mixing colors makes for a visually appealing presentation.