Ricotta stuffed peppers are a warm, comforting, and flavorful dish that’s surprisingly simple to prepare. These tender bell peppers are filled with a creamy ricotta-based mixture, baked until soft and golden, and perfect for either a satisfying vegetarian main or a hearty side dish. I love how the filling melts into the peppers and creates a rich, cheesy bite every time.
Why You’ll Love This Recipe
I love this recipe because it’s cozy, customizable, and makes vegetables feel indulgent. The ricotta brings creaminess, while herbs, garlic, and parmesan add depth of flavor. I can prep it ahead, make it meatless, or add extras like spinach or cooked sausage. It’s a great way to make stuffed peppers feel a little lighter, yet still incredibly filling.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bell peppers (any color), halved and seeded
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Ricotta cheese
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Parmesan cheese, grated
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Mozzarella cheese, shredded (optional for topping)
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Garlic, minced
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Egg (to bind the filling)
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Fresh herbs (like parsley or basil), chopped
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Salt
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Black pepper
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Olive oil
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Optional: spinach, cooked rice, or breadcrumbs for added texture
Directions
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I preheat the oven to 375°F (190°C).
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I cut the bell peppers in half lengthwise and remove the seeds and membranes.
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I drizzle the peppers with a little olive oil and place them cut side up in a baking dish.
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In a bowl, I mix together the ricotta, parmesan, garlic, egg, chopped herbs, salt, and pepper. If I’m using extras like spinach or rice, I fold them in here.
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I spoon the filling into each pepper half and sprinkle the tops with mozzarella or extra parmesan.
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I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake for another 10–15 minutes until the tops are golden and the peppers are tender.
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I let them cool for a few minutes before serving.
Servings and timing
This recipe makes about 4 servings (8 pepper halves).
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes
Variations
Sometimes I add chopped cooked spinach, sautéed mushrooms, or even sun-dried tomatoes to the ricotta mixture for extra flavor. I’ve also stirred in cooked quinoa or brown rice to make it more filling. For a meaty version, I fold in some cooked ground turkey or sausage. If I want a little spice, I sprinkle red pepper flakes into the filling or use spicy pepper jack cheese on top.
storage/reheating
I store leftover peppers in an airtight container in the fridge for up to 4 days. To reheat, I place them in the oven at 350°F until warmed through, or microwave them in short bursts. They also freeze well—I wrap them tightly and freeze for up to 2 months, then thaw and reheat in the oven.
FAQs
Can I use low-fat ricotta?
Yes, I’ve used part-skim ricotta and it works well. The texture is still creamy, just slightly less rich.
Do I need to cook the peppers before stuffing?
No, I bake them from raw and they soften nicely in the oven. If I want them super tender, I can pre-bake them for 10 minutes.
Can I make this ahead?
Absolutely. I assemble the peppers ahead of time and refrigerate them, then bake them just before serving.
What herbs work best in the filling?
I usually go with parsley, basil, or thyme. Fresh herbs give the best flavor, but dried herbs work in a pinch.
What should I serve with these?
I like serving them with a side salad, roasted vegetables, or a simple pasta if I want something more filling.
Conclusion
Ricotta stuffed peppers are a delicious way to enjoy cheesy, flavorful comfort food while still keeping things light. The creamy filling, tender roasted peppers, and golden tops make this dish feel special without being fussy. Whether I’m making it for a weeknight dinner or prepping ahead for guests, it always turns out satisfying and full of flavor.
