Ricotta Stuffed Bell Peppers (Printer-friendly)
Sweet bell peppers filled with ricotta, herbs, and Parmesan, baked tender and golden.
# What You'll 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 (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)
→ Optional Topping
15 - 1/4 cup additional grated Parmesan
# How To Make It:
01 - Preheat oven to 375°F.
02 - Cut bell peppers in half lengthwise; remove seeds and membranes. Place them 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 (if using). Mix until smooth.
05 - Spoon the ricotta mixture evenly into each pepper half, mounding slightly.
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.
09 - Garnish with fresh basil before serving.
# Expert Tips:
01 -
- The filling is so creamy and comforting that even pepper skeptics come back for seconds
- You get that restaurant-quality presentation with barely twenty minutes of active work
- Lemon zest cuts through the richness making every bite feel bright and intentional
02 -
- Letting the peppers cool for just five minutes after baking makes them easier to handle and the flavors settle beautifully
- The foil step is nonnegotiable—skipping it leaves you with tough peppers and dried out filling before the cheese melts properly
03 -
- Roast the empty pepper halves for 10 minutes before filling if you prefer them extra soft
- Room temperature ricotta mixes more smoothly than cold straight from the fridge