Ricotta Stuffed Bell Peppers (Printable)
Sweet bell peppers with creamy ricotta, fresh herbs, and Parmesan baked until tender and golden.
# Ingredient List:
→ 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 Topping
15 - 1/4 cup additional grated Parmesan
# How to Make:
01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise and remove seeds and membranes. Place peppers cut side up in a lightly oiled baking dish.
03 - Drizzle peppers with 1 tablespoon olive oil and season lightly with salt and pepper.
04 - Combine ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, black pepper, and red pepper flakes in a large bowl. Mix until smooth.
05 - Spoon ricotta mixture evenly into each pepper half, mounding slightly.
06 - Drizzle remaining 1 tablespoon olive oil over stuffed peppers. Sprinkle with extra Parmesan if desired.
07 - Cover baking dish with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes until peppers are tender and tops are golden.
09 - Garnish with fresh basil before serving.
# Expert Tips:
01 -
- The ricotta filling stays impossibly creamy while the peppers turn sweet and tender in the oven.
- Lemon zest brightens everything up so it never feels like heavy comfort food.
- You can assemble these ahead and bake whenever dinner time rolls around.
02 -
- Choosing peppers with flat bottoms helps them stand upright in the baking dish without wobbling.
- The foil step is essential because it steams the peppers tender before the cheese browns.
03 -
- Room temperature ricotta mixes more smoothly than cold ricotta straight from the refrigerator.
- Pat the pepper halves dry with paper towels after removing the seeds to prevent excess water in the bottom of your dish.