Ricotta Stuffed Bell Peppers (Printer-friendly)
Bell peppers filled with creamy ricotta, spinach, and herbs, baked until golden and tender.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 cups fresh spinach, chopped
→ 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
→ Herbs & Seasonings
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
09 - 1/2 teaspoon dried oregano
10 - Salt and pepper, to taste
11 - Pinch of nutmeg (optional)
→ Other
12 - 2 tablespoons olive oil
13 - 1 cup tomato sauce
# How To Make It:
01 - Preheat oven to 375°F. Slice the tops off the bell peppers and remove all seeds and membranes. Lightly brush the outside of each pepper with olive oil.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2 to 3 minutes until wilted. Set aside to cool slightly.
03 - In a large mixing bowl, combine the ricotta cheese, 1/4 cup of Parmesan, egg, sautéed spinach, minced garlic, basil, oregano, nutmeg (if using), salt, and pepper. Stir until fully incorporated.
04 - Fill each bell pepper evenly with the ricotta mixture and arrange them upright in a baking dish.
05 - Spoon the tomato sauce around the base of the stuffed peppers in the baking dish.
06 - Sprinkle the stuffed peppers with the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes until the peppers are tender and the cheese is golden and bubbly.
08 - Remove from the oven and let the peppers rest for 5 minutes before serving.
# Expert Tips:
01 -
- The ricotta filling stays creamy and luxurious while the peppers get sweet and tender in the oven, creating a contrast that makes every bite feel special.
- It comes together with pantry staples and one baking dish, which means weeknight cleanup is almost nonexistent.
02 -
- If you skip draining the ricotta, the filling will weep water into your tomato sauce and leave you with a soggy, unappetizing puddle at the bottom of the dish.
- Covering with foil for the first half of baking is nonnegotiable because it steams the peppers soft, and removing it too early leaves you with wrinkled, undercooked shells.
03 -
- Choose peppers with flat bottoms so they stand upright without wobbling, or slice a thin layer off the bottom to create a stable base, being careful not to cut through to the cavity.
- Let the spinach cool completely before mixing it into the ricotta, or the residual heat will start cooking the egg and give you a strangely textured, scrambled filling.