Ricotta Stuffed Bell Peppers (Print Version)

Sweet bell peppers filled with creamy ricotta, herbs, and Parmesan, baked tender and golden.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 tablespoons olive oil

→ Cheese & Dairy

03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 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 - 1/2 teaspoon dried oregano
11 - Zest of 1 lemon

→ Seasonings

12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Pinch of red pepper flakes (optional)

→ Optional Topping

15 - 1/4 cup additional grated Parmesan

# How-To:

01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise; remove seeds and membranes. Place them cut side up in a lightly oiled baking dish.
03 - Drizzle the 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 the ricotta mixture evenly into each pepper half, mounding slightly.
06 - Drizzle remaining 1 tablespoon olive oil over the stuffed peppers. Sprinkle with extra Parmesan if desired.
07 - Cover the 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. Garnish with fresh basil before serving.

# Expert Advice:

01 -
  • The filling comes together in literally five minutes with ingredients you probably already have
  • These reheat beautifully for lunch the next day, maybe even better than fresh
02 -
  • Let the stuffed peppers rest for about 5 minutes before serving so the filling sets up and doesnt ooze out when you cut them
  • If your peppers are wobbly in the dish, you can trim a tiny slice off the bottoms to make them sit flat
03 -
  • Use a small cookie scoop or tablespoon to portion the filling evenly between peppers
  • Place the baking dish on a rimmed baking sheet to catch any drips if the peppers bubble over

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