Ricotta Stuffed Peppers Recipe: Creamy, Savory, and Bursting with Mediterranean Flavor

Why You’ll Love This Recipe

Ricotta stuffed peppers are a deliciously comforting dish that combines the creaminess of ricotta cheese with the natural sweetness of roasted bell peppers. Baked until tender and golden, these peppers are filled with a rich mixture of cheeses, herbs, and seasonings that make every bite melt-in-your-mouth delicious. I once served them with a drizzle of balsamic glaze, and the sweet tang perfectly complemented the creamy filling. Whether enjoyed as a vegetarian main course, elegant side dish, or party appetizer, this recipe is as satisfying as it is simple. The blend of ricotta, mozzarella, and Parmesan creates a luxurious texture, while herbs add freshness and depth — a true celebration of Mediterranean comfort food.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bell peppers — Choose vibrant red, yellow, or orange peppers for sweetness and color.

Ricotta cheese — The creamy base of the filling, providing richness and lightness.

Mozzarella cheese — Melts beautifully, adding stretch and gooey texture to the filling.

Parmesan cheese — Adds nutty flavor and helps brown the tops perfectly.

Egg — Binds the filling for a smooth, cohesive texture.

Garlic — Adds depth and aromatic flavor to the mixture.

Fresh spinach (optional) — Adds color, nutrients, and a hint of earthy flavor.

Fresh parsley or basil — Brightens the filling with herbal freshness.

Salt and black pepper — To season and balance the creamy filling.

Olive oil — Used for drizzling and roasting the peppers.

Marinara sauce (optional) — A rich base or topping for an Italian-inspired touch.

Directions

Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil. Slice bell peppers in half lengthwise and remove seeds and membranes. Drizzle lightly with olive oil, season with salt and pepper, and roast cut side down for 10 minutes to soften slightly.

In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, chopped spinach (if using), parsley, salt, and pepper. Stir until well combined and creamy.

Remove the peppers from the oven, turn them cut side up, and fill each half generously with the ricotta mixture. Spoon a little marinara sauce on top if desired, or leave plain for a lighter version.

Return to the oven and bake uncovered for 20–25 minutes, or until the filling is set and the tops are lightly golden. For a crispier top, broil for 1–2 minutes at the end. Garnish with fresh basil and a drizzle of olive oil before serving.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe makes 4 servings (8 halves). Preparation takes 15 minutes, and baking 25 minutes. Total time: about 40 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through. Avoid microwaving for too long to prevent the cheese from becoming rubbery. These peppers also freeze well — wrap individually and freeze for up to 2 months. Reheat directly from frozen for an easy, comforting meal.

Variations and Customizations

Spinach and Artichoke — Add chopped artichoke hearts for a creamy, tangy twist.

Three-Cheese Delight — Mix in ricotta, feta, and mozzarella for extra flavor.

Pesto Ricotta — Stir a spoonful of pesto into the filling for a herby boost.

Mushroom Lovers — Add sautéed mushrooms to the cheese mixture for umami depth.

Spicy Kick — Mix in red pepper flakes or finely diced jalapeño for gentle heat.

Low-Carb Marinara — Serve over a bed of zoodles or spaghetti squash.

Mediterranean Style — Add chopped olives and sun-dried tomatoes to the filling.

Meaty Option — Add cooked sausage or ground turkey to make it more hearty.

Vegan Version — Use dairy-free ricotta and mozzarella alternatives.

Mini Peppers — Use sweet mini peppers for bite-sized appetizers.

FAQs

Do I need to roast the peppers first?

Yes, pre-roasting softens them and enhances their sweetness, ensuring even cooking.

Can I use cottage cheese instead of ricotta?

Yes, just blend it first for a smoother texture.

What type of peppers work best?

Red, yellow, or orange bell peppers are sweeter and roast beautifully.

Can I add protein to the filling?

Absolutely, cooked sausage, chicken, or ground beef can be mixed in.

How do I prevent watery filling?

Drain excess liquid from ricotta or spinach before mixing.

Can I make these ahead of time?

Yes, assemble in advance and refrigerate for up to 24 hours before baking.

Can I freeze stuffed peppers?

Yes, wrap individually and freeze before or after baking.

Is this recipe vegetarian?

Yes, it’s completely vegetarian unless you add meat.

What sauces go well with this dish?

Marinara, basil pesto, or a light cream sauce pair perfectly.

Can I serve this as a main course?

Definitely — it’s hearty enough on its own, especially with a side salad or garlic bread.

Conclusion

Ricotta stuffed peppers are a comforting, flavor-packed dish that combines creamy cheese, fresh herbs, and roasted sweetness in every bite. Easy to prepare yet elegant enough for entertaining, they’re the perfect balance of rich and light. Whether you serve them as a side, main, or appetizer, this recipe delivers satisfying Mediterranean-inspired flavor that’s both wholesome and indulgent. Once you try it, these cheesy, golden peppers are sure to become a go-to favorite in your kitchen.

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