Ricotta Stuffed Sweet Peppers (Printable)

Sweet bell peppers filled with a creamy blend of ricotta, herbs, and cheese baked to golden perfection.

# What You Need:

→ Vegetables

01 - 4 large bell peppers, halved lengthwise with seeds and membranes removed
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, plus extra for garnish
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 Cook:

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 the peppers with 1 tbsp 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. Mix until smooth and well combined.
05 - Spoon the ricotta mixture evenly into each pepper half, mounding slightly in the center.
06 - Drizzle remaining 1 tbsp 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 brown.
09 - Garnish with fresh basil before serving.

# Expert Tips:

01 -
  • Everything comes together in one baking dish, which means less cleanup and more time enjoying dinner
  • The ricotta filling stays incredibly creamy while the peppers become sweet and tender in the oven
  • These look impressive but take minimal effort, making them perfect for weeknights or casual entertaining
02 -
  • If your peppers wobble in the baking dish, you can slice a tiny bit off the bottoms to make them sit flat without cutting through to the hollow center
  • The filling can be made a day ahead and kept in the refrigerator, which makes assembly incredibly fast on busy weeknights
  • Leftovers reheat beautifully in the microwave or a 350°F oven for about 15 minutes
03 -
  • Room temperature ricotta mixes more smoothly than cold ricotta straight from the refrigerator
  • If the filling feels too loose, add another tablespoon of Parmesan to help bind everything together

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