Ricotta Stuffed Bell Peppers

The first time I made these stuffed peppers, I was trying to use up a container of ricotta that had been sitting in my fridge for days. My kitchen was already a disaster from another failed experiment, and I honestly just threw everything together without measuring. But when they came out of the oven, bubbling and golden, my roommate walked in and immediately asked what smelled so incredible. That accidental recipe has become one of those dishes I make when I want something that looks impressive but barely requires any real effort.

Last summer, I made these for a dinner party where two guests were vegetarian and one was gluten-free, and I was panicking about what to serve. Everyone ended up going back for seconds, and the meat eaters didnt even miss anything. Now theyre my go-to when I need to feed a crowd with different dietary needs without making four separate meals.

Ingredients

• 4 large bell peppers: Red, yellow, or orange work best because theyre naturally sweeter and more tender than green ones
• 2 tbsp olive oil: One tablespoon for coating the peppers, another for drizzling over the top to help them caramelize
• 1 1/2 cups ricotta cheese: Whole milk ricotta gives you the creamiest filling, but part skim works fine too
• 1/2 cup grated Parmesan: This adds a salty, nutty depth that balances the mild ricotta
• 1/2 cup shredded mozzarella: For that irresistible gooey factor when you bite into the filling
• 1 large egg: This binds everything together so the filling holds its shape when you cut into the peppers
• 2 garlic cloves, minced: Fresh garlic is non negotiable here, the jarred stuff is too harsh
• 2 tbsp fresh basil: Tear the leaves by hand instead of chopping with a knife to avoid bruising them
• 1 tbsp fresh parsley: Italian flat leaf parsley has more flavor than the curly variety
• 1/2 tsp dried oregano: Dried oregano actually works better than fresh here because the flavor is more concentrated
• Zest of 1 lemon: This brightens up the rich cheese filling and makes the whole dish taste lighter
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust based on how salty your Parmesan is
• Pinch of red pepper flakes: Optional, but I love the subtle heat it adds

Instructions

Get your oven ready:

Preheat to 375F and position a rack in the middle so the peppers cook evenly without burning on top

Prep the peppers:

Cut them in half lengthwise and pull out the white membranes and seeds, then arrange them cut side up in a baking dish thats been lightly coated with olive oil

Season the peppers:

Drizzle them with 1 tablespoon of olive oil and sprinkle with a little salt and pepper

Mix the filling:

Combine the ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, pepper, and red pepper flakes in a bowl until everything is well blended

Stuff the peppers:

Spoon the filling into each pepper half, mounding it slightly on top since it will settle as it bakes

Add the finishing touches:

Drizzle the remaining tablespoon of olive oil over everything and sprinkle with extra Parmesan if you want a cheesier crust

Bake covered:

Cover the dish tightly with foil and bake for 25 minutes so the peppers steam and soften

Finish uncovered:

Remove the foil and bake for another 10 minutes until the tops are golden and the peppers are completely tender when pierced with a fork

Garnish and serve:

Scatter some fresh basil leaves over the top right before bringing them to the table

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My grandmother used to make stuffed peppers with ground beef and rice, and I always loved the concept but not necessarily the heaviness of her version. When I started experimenting with this lighter ricotta filling, it felt like honoring her tradition while making something that fit my life better. Last week, I made them for my dad, and he actually said he preferred this version to hers, which feels like a huge win.

Choosing the Best Peppers

I used to just grab whatever peppers looked good at the store, but Ive learned that selecting peppers with smooth, glossy skin and a nice weight for their size gives you the best results. Avoid peppers with wrinkled skin or soft spots, since those are signs theyre past their prime and wont hold up as well during baking.

Customizing the Filling

Sometimes I add a handful of sautéed spinach or chopped sun dried tomatoes to the ricotta mixture, especially when I want to sneak in some extra vegetables. You could also stir in some chopped artichoke hearts or swap the herbs for whatever you have growing in your garden.

Make Ahead Tips

You can assemble the stuffed peppers up to a day ahead and keep them covered in the refrigerator until youre ready to bake. If baking straight from the fridge, add about 5 extra minutes to the covered baking time.

• Wrap the baking dish tightly with plastic wrap if storing overnight
• Let the dish sit at room temperature for 20 minutes before baking to promote even cooking
• Leftovers keep well in the refrigerator for up to 3 days

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These stuffed peppers have become one of those recipes I can make without even thinking, the kind that feels like home no matter who Im feeding. Hope they find a regular rotation in your kitchen too.

Recipe Q&A

→ What type of peppers work best for stuffing?

Sweet bell peppers in red, yellow, or orange varieties hold their shape well and provide a nice balance of sweetness and texture for stuffing.

→ Can I prepare the filling ahead of time?

Yes, combining the cheeses, herbs, and seasonings in advance allows flavors to meld, making stuffing quicker when ready to bake.

→ How do I ensure the peppers cook evenly?

Cutting them in half lengthwise and baking them covered with foil helps soften the peppers while keeping the filling moist, followed by uncovered baking for a golden top.

→ Are there suitable variations for sensitivity to dairy?

Using lactose-free cheeses or substituting with plant-based alternatives can maintain creaminess while accommodating dietary needs.

→ What side dishes complement this main course?

Light salads, crusty bread, or roasted vegetables pair wonderfully, balancing the richness of the stuffed peppers.

→ Can additional ingredients be added to the filling?

Sautéed spinach or chopped sun-dried tomatoes are great additions that boost flavor and texture.