Ricotta Stuffed Peppers Recipe
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 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)
Instructions
- Wash and dry the bell peppers. Slice each pepper lengthwise through the stem and remove seeds and membranes.
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix ricotta, Parmesan, mozzarella, egg, parsley, basil, garlic, salt, pepper, and oregano until smooth and combined.
- Arrange pepper halves in a greased baking dish. Fill each with the ricotta mixture, pressing lightly.
- Drizzle olive oil over the filled peppers.
- Bake for 25–30 minutes, until peppers are tender and filling is set and lightly golden.
- 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.
Find it online: https://quickrecipetricks.com/ricotta-stuffed-peppers-recipe/