Ricotta Stuffed Bell Peppers (Printable)
Roasted bell peppers filled with herbed ricotta and spinach for a vibrant vegetarian Italian dish.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh spinach, roughly chopped
→ Cheese Mixture
05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/4 cup chopped fresh basil (or 1 tbsp dried basil)
09 - 1/4 cup chopped fresh parsley
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp salt
→ Topping
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tbsp olive oil
# How To Make:
01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut each bell pepper in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, and black pepper. Fold in the cooled spinach mixture until evenly incorporated.
05 - Spoon the ricotta filling evenly into each pepper half. Sprinkle shredded mozzarella cheese over the top of each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
07 - Remove the foil and continue baking for an additional 10 minutes, until the mozzarella is bubbly and golden on top. Let the peppers rest for 5 minutes before serving.
# Expert Tips:
01 -
- The ricotta filling stays incredibly creamy while the peppers get sweet and tender in the oven.
- Everything comes together with one bowl, one pan, and zero stress on a busy evening.
- They look beautiful enough for guests but honestly they are easiest thing you will make all week.
02 -
- Do not skip draining the ricotta because excess moisture will make the filling pool liquid instead of holding together when you serve it.
- The foil step is not optional because uncovered peppers will dry out and wrinkle before the filling cooks through properly.
03 -
- Roast the pepper halves empty for five minutes before stuffing and you get a head start on tenderness without losing any shape.
- A light sprinkle of breadcrumbs under the mozzarella creates a golden crust that elevates the whole dish with almost no extra effort.