Ricotta Stuffed Peppers Recipe

When I think of comfort food that’s both elegant and satisfying, my Ricotta Stuffed Peppers always come to mind. I remember the very first time I made them; it was a cool autumn evening, and the market was brimming with fresh bell peppers in vibrant shades of red, yellow, and orange. I couldn’t resist picking up a basket, and as I strolled home, I began dreaming of filling them with a creamy, flavorful ricotta mixture. The result was a dish that became an instant favorite, not just for me, but for everyone who tried it.

You will love this recipe for its delicate balance of textures and flavors. The peppers are tender yet hold their shape beautifully, while the ricotta filling is rich, creamy, and infused with fresh herbs. Each bite offers a mild sweetness from the peppers, complemented by the savory notes of cheese and seasonings. It’s a dish that looks impressive on the table but is surprisingly simple to prepare.

These Ricotta Stuffed Peppers are wonderfully versatile. They make a stunning appetizer for dinner parties, a satisfying vegetarian main dish, or a colorful side for a family meal. You can adapt them easily — add spinach for a boost of greens, swap in different cheeses for variety, or include extra herbs to suit your taste.

Affordability is another reason this recipe is a winner. Bell peppers, ricotta cheese, and herbs are all budget-friendly ingredients that you can find at any local grocery store. You don’t need an extensive list of specialty items, and yet the final dish feels gourmet and special.

Ingredients for Ricotta Stuffed Peppers

• 4 large bell peppers (any color)

• 1 ½ cups ricotta cheese

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 large egg

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh basil, chopped

• 1 garlic clove, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon dried oregano

• 2 tablespoons olive oil

• 1 cup tomato sauce (optional, for serving)

How to Prepare This Recipe

Preparing Ricotta Stuffed Peppers is a process that’s both simple and rewarding. The goal is to create a filling that’s creamy, flavorful, and holds together inside the peppers while baking to perfection. The entire recipe is quick enough for a weeknight dinner yet impressive enough for special occasions.

Step-by-Step Instructions for Preparation

Step 1 – Prepare the Peppers
Wash the bell peppers thoroughly under running water. Slice each pepper lengthwise through the stem to create two halves. Remove the seeds and the white membranes inside to make space for the filling. Set the prepared pepper halves on a clean towel to dry.

Step 2 – Preheat the Oven
Set your oven to 375°F (190°C) so it is ready when you’ve finished preparing the filling.

Step 3 – Make the Ricotta Filling
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, shredded mozzarella, egg, parsley, basil, minced garlic, salt, black pepper, and dried oregano. Stir until all ingredients are evenly combined and the mixture is smooth. This will ensure each bite has a consistent flavor.

Step 4 – Fill the Peppers
Arrange the pepper halves in a lightly greased baking dish. Using a spoon, fill each half generously with the ricotta mixture, pressing lightly so the filling sits firmly inside.

Step 5 – Drizzle with Olive Oil
Lightly drizzle olive oil over the tops of the filled peppers. This helps keep them moist while baking and adds a subtle richness.

Step 6 – Bake the Peppers
Place the baking dish in the preheated oven and bake for 25–30 minutes. The peppers should become tender, and the filling should be set and slightly golden on top.

Step 7 – Serve
If desired, warm tomato sauce in a small saucepan and spoon some onto each plate before placing the baked peppers on top. This adds extra moisture and flavor.

Quick and Easy

The entire preparation takes about 15 minutes, and the baking time is just enough to let you prepare side dishes or set the table.

Customizable

You can mix in chopped spinach or sun-dried tomatoes with the filling for extra flavor. Try using different cheese blends, such as feta or goat cheese, for a unique twist.

Popular with Many People

Ricotta Stuffed Peppers are a hit with guests, children, and anyone who loves colorful, wholesome meals. The combination of creamy filling and tender roasted peppers makes it a satisfying choice for all ages.

Ricotta Stuffed Peppers Recipe

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Ricotta Stuffed Peppers combine tender roasted bell peppers with a creamy, herb-infused ricotta filling. This versatile and affordable dish can be served as a vegetarian main course or an elegant appetizer.

• Author: Lura Skye
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 4 large bell peppers (any color)
• 1 ½ cups ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• 2 tablespoons olive oil
• 1 cup tomato sauce (optional, for serving)

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Instructions

1. Wash and dry the bell peppers. Slice each pepper lengthwise through the stem and remove seeds and membranes.
2. Preheat the oven to 375°F (190°C).
3. In a large bowl, mix ricotta, Parmesan, mozzarella, egg, parsley, basil, garlic, salt, pepper, and oregano until smooth and combined.
4. Arrange pepper halves in a greased baking dish. Fill each with the ricotta mixture, pressing lightly.
5. Drizzle olive oil over the filled peppers.
6. Bake for 25–30 minutes, until peppers are tender and filling is set and lightly golden.
7. Serve with warmed tomato sauce, if desired.

Notes

For extra flavor, add chopped spinach or sun-dried tomatoes to the filling.

Substitute cheeses like feta or goat cheese for a different taste.

Store assembled but unbaked peppers in the refrigerator for up to 24 hours before baking.

Freezing is possible; bake directly from frozen, increasing cook time accordingly.

FAQs

Q1: Can I make Ricotta Stuffed Peppers ahead of time?
Yes. You can prepare the peppers and filling, assemble them, and store them in the refrigerator for up to 24 hours before baking. When ready to serve, bake as directed, adding a few extra minutes if baking directly from chilled.

Q2: Can I freeze stuffed peppers?
Yes. Once assembled, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Bake from frozen at 350°F (175°C) until heated through, about 40–45 minutes.

Q3: What other cheeses can I use instead of ricotta?
You can replace ricotta with cottage cheese for a lighter texture or use a mixture of cream cheese and mozzarella for a richer filling.

Q4: How do I keep the peppers from becoming too soft?
Avoid overbaking. Check for tenderness around the 25-minute mark, and remove them from the oven once the peppers yield slightly to a fork but still hold their shape.

Q5: Are these suitable for a vegetarian diet?
Yes, this recipe is naturally vegetarian, as it contains no meat.

Q6: What can I serve with Ricotta Stuffed Peppers?
They pair well with fresh salads, garlic bread, or roasted vegetables. For a heartier meal, serve them alongside baked chicken or grilled fish.