Description
Ricotta stuffed peppers are a comforting vegetarian dish featuring tender bell peppers filled with a creamy ricotta mixture and baked until golden. Perfect as a main course or hearty side, they’re simple, flavorful, and satisfying.
Ingredients
- 4 bell peppers (any color), halved and seeded
- 1 1/2 cups ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional for topping)
- 1 clove garlic, minced
- 1 egg
- 2 tablespoons fresh parsley or basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: 1/2 cup chopped cooked spinach, cooked rice, or breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes. Drizzle with olive oil and place cut-side up in a baking dish.
- In a bowl, combine ricotta, parmesan, garlic, egg, herbs, salt, and pepper. Stir in optional spinach, rice, or breadcrumbs if using.
- Spoon the ricotta mixture into each pepper half. Top with mozzarella or extra parmesan.
- Cover dish with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, until tops are golden and peppers are tender.
- Let cool for a few minutes before serving.
Notes
- Add chopped mushrooms or sun-dried tomatoes for extra flavor.
- Mix in cooked quinoa or brown rice to make it more filling.
- Use cooked ground turkey or sausage for a meaty version.
- For spice, add red pepper flakes or pepper jack cheese.
- Can be made ahead and baked just before serving.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 260
- Sugar: 5g
- Sodium: 460mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg
