Ricotta Stuffed Bell Peppers (Printable)
Roasted bell peppers filled with creamy herb ricotta and golden mozzarella topping. Vegetarian comfort food.
# 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 It:
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 garlic, sautéing until translucent, about 3 minutes. Add the 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 distributed.
05 - Spoon the ricotta filling evenly among the pepper halves, mounding it gently. Sprinkle shredded mozzarella cheese over each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and golden on top.
07 - Remove from the oven and let the stuffed peppers rest for 5 minutes before serving. This allows the filling to set and makes them easier to handle.
# Expert Tips:
01 -
- These peppers deliver the kind of creamy, herby comfort that makes meat eaters forget they are eating vegetarian.
- The filling comes together in one bowl with no fancy equipment, making weeknight cooking feel effortless and special.
02 -
- Wet ricotta will make the filling soggy and cause the peppers to pool liquid, so always drain the cheese first by pressing it in a clean towel or fine mesh strainer.
- Covering the dish for the first half of baking is essential because uncovered peppers dry out and wrinkle before the filling cooks through completely.
03 -
- Let the sautéed spinach mixture cool for at least five minutes before adding it to the ricotta bowl because hot spinach will start cooking the egg and create a grainy, scrambled texture in your filling.
- Choose peppers with flat bottoms so they sit upright in the baking dish without tipping over and spilling their filling during the long bake.