Ricotta Stuffed Bell Peppers (Printable version)

Sweet bell peppers filled with ricotta, herbs, and cheese, baked tender and golden with fresh basil garnish.

# What You'll Need:

→ Vegetables

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

→ Cheese & Dairy

03 - 1 1/2 cups whole milk ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1 large egg, beaten

→ Aromatics & Herbs

07 - 2 garlic cloves, minced
08 - 2 tablespoons fresh basil, chopped plus extra for garnish
09 - 1 tablespoon fresh parsley, chopped
10 - 1/2 teaspoon dried oregano
11 - 1 lemon, zested

→ Seasonings

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

→ Optional Topping

15 - 1/4 cup additional grated Parmesan cheese

# How to Prepare:

01 - Preheat your oven to 375°F with the rack positioned in the center.
02 - Slice each bell pepper in half lengthwise. Remove the seeds and white membranes, then arrange the peppers cut side up in a baking dish lightly coated with olive oil or cooking spray.
03 - Drizzle 1 tablespoon olive oil over the pepper halves and season lightly with a pinch of salt and pepper.
04 - In a large mixing bowl, combine the ricotta, Parmesan, mozzarella, beaten egg, minced garlic, chopped basil, parsley, oregano, lemon zest, remaining salt, black pepper, and red pepper flakes if using. Mix thoroughly until completely smooth and well incorporated.
05 - Spoon the ricotta mixture evenly into each pepper half, creating a slight mound on top. Use the back of the spoon to press the filling gently into the cavities.
06 - Drizzle the remaining 1 tablespoon olive oil over the stuffed peppers. If desired, sprinkle the extra Parmesan cheese over the tops for an additional golden crust.
07 - Cover the baking dish tightly with aluminum foil. Bake for 25 minutes until the peppers begin to soften.
08 - Remove the foil and continue baking for an additional 10 minutes, or until the peppers are completely tender when pierced with a fork and the cheese is golden and bubbly.
09 - Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving warm.

# Expert advice:

01 -
  • The filling comes together in minutes and keeps in the fridge for up to two days if you want to prep ahead
  • These peppers reheat beautifully for lunch the next day, maybe even better than when freshly baked
02 -
  • If your peppers wobble in the dish slice a tiny piece off the bottoms to make them sit flat
  • The filling should be room temperature before you stuff the peppers so it does not seize up in the oven
03 -
  • Look for peppers with flat bottoms so they sit securely in the baking dish without tipping over
  • Let the stuffed peppers rest for 5 minutes after baking so the filling sets slightly and is easier to serve

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