Ricotta Stuffed Peppers Recipe | Easy Cheesy Vegetarian Dinner
Make ricotta stuffed peppers with a creamy cheese filling and herbs. An easy, flavorful vegetarian recipe perfect for dinner or meal prep!
Equipment
- Sharp knife & cutting board
- Mixing bowl
- Spoon or spatula
- Baking dish
- Parchment paper or foil
- Oven
Ingredients
- 4 large bell peppers (red, yellow, or orange)
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley or basil, chopped
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Prep Peppers: Wash and slice peppers lengthwise or remove tops. Scoop out seeds and membranes.
- Make Filling: In a bowl, mix ricotta, Parmesan, garlic, herbs, olive oil, salt, and pepper until smooth.
- Optional Pre‑Roast: Roast peppers for 10 minutes at 375°F (190°C) to soften and deepen flavor.
- Stuff Peppers: Spoon ricotta mixture evenly into each pepper cavity.
- Bake: Place peppers in a parchment‑lined baking dish. Bake at 375°F (190°C) for 25–30 minutes until peppers are tender and filling is lightly golden.
- Serve: Garnish with fresh herbs and enjoy hot.
Notes
- Make Ahead: Assemble peppers up to 24 hours in advance, refrigerate, and bake when ready.
- Variations: Add spinach, mushrooms, or cooked chicken for extra flavor.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Reheat in the oven.
- Pro Tip: Use firm, brightly colored peppers for the best presentation and flavor.