Ricotta Stuffed Bell Peppers (Print View)
Roasted bell peppers filled with herbed ricotta, spinach, and Parmesan for a comforting Italian vegetarian dish.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh spinach, roughly chopped
→ Cheese Mixture
05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
09 - 1/4 cup chopped fresh parsley
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt
→ Topping
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons olive oil
# Method:
01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut each bell pepper in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, and black pepper. Fold in the cooled spinach mixture until evenly incorporated.
05 - Spoon the ricotta filling evenly among the pepper halves, mounding slightly. Sprinkle shredded mozzarella over each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
07 - Remove the foil and continue baking for an additional 10 minutes, until the mozzarella is bubbly and golden. Let rest for 5 minutes before serving.
# Insider Tips:
01 -
- The ricotta filling stays creamy and luxurious while the peppers get that sweet, slightly charred edge that makes every bite feel indulgent.
- It looks like something you ordered at a restaurant but comes together with almost no fuss on a weeknight.
- Leftovers reheat beautifully, which means lunch the next day is something you actually look forward to.
02 -
- Skipping the foil cover leads to wrinkled, tough peppers because they dry out before the filling cooks through.
- Wet ricotta ruins the texture, so if yours seems soupy, press it gently in a fine mesh strainer or squeeze it in a clean towel before mixing.
03 -
- A pinch of red pepper flakes in the filling adds a warmth that quietly elevates the whole dish without making it spicy.
- Choose peppers with symmetrical shapes and thick walls because they hold their structure better during the long bake.