Ricotta Stuffed Sweet Peppers (Printable)
Tender bell peppers filled with creamy ricotta, fresh herbs, and Parmesan cheese, baked until golden.
# What You Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 tbsp 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 tbsp fresh basil, chopped
09 - 1 tbsp fresh parsley, chopped
10 - 1/2 tsp dried oregano
11 - Zest of 1 lemon
→ Seasonings
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Pinch of red pepper flakes
→ Optional Topping
15 - 1/4 cup additional grated Parmesan
# How-To:
01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise and remove seeds and membranes. Place cut side up in a lightly oiled baking dish.
03 - Drizzle peppers with 1 tbsp 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 tbsp 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 creamy ricotta filling stays incredibly moist while the peppers develop a sweet, smoky depth in the oven
- These look impressive served at dinner parties but come together in under an hour
02 -
- I learned the hard way that overmixing the ricotta filling makes it gummy, so fold everything together gently until just combined
- The foil step is crucial because removing it too early leaves you with tough, undercooked peppers
03 -
- Choose peppers with flat bottoms so they stand upright in the baking dish without tipping over
- Room temperature ricotta mixes more smoothly, so take it out of the fridge 30 minutes before starting