Herby Ricotta Stuffed Peppers (Printable)
Creamy ricotta and fresh herbs fill roasted bell peppers for a simple, flavorful vegetarian main.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
→ Cheese & Dairy
02 - 1 1/2 cups ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 1 large egg
→ Herbs & Aromatics
06 - 3 tablespoons fresh basil, chopped
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 2 garlic cloves, minced
10 - Zest of 1 lemon
→ Pantry
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Optional Garnish
14 - Extra fresh herbs, for serving
# How To Make:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold all the pepper halves in a single layer.
02 - Arrange bell pepper halves in the prepared dish, cut side up. Drizzle with olive oil and season with a pinch of salt and pepper.
03 - In a large bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, chives, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and well blended.
04 - Spoon the ricotta mixture evenly into each pepper half, filling generously and smoothing the tops.
05 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes, or until the filling is set and the tops are lightly golden.
06 - Remove from the oven and let cool slightly for 5 minutes. Garnish with extra fresh herbs if desired and serve warm.
# Expert Tips:
01 -
- The lemon zest quietly steals the show and people always ask what makes it taste so bright.
- Everything comes together in one bowl with no fancy techniques required.
- It looks beautiful enough for guests but honest enough for a random weeknight.
02 -
- If your peppers are very tall and narrow they will tip over so slice a thin piece off the bottom to create a flat base before filling.
- The first time I made these I skipped the foil step and the tops browned way before the peppers softened so trust the two stage baking process.
03 -
- Taste the filling before you stuff the peppers and adjust the salt and lemon because ricotta brands vary wildly in how bland or flavorful they are.
- If you want a crispy topping sprinkle breadcrumbs over the filling during the uncovered baking stage and they will toast right onto the cheese.