Description
These Ricotta Stuffed Peppers are a light, creamy, and flavorful dish featuring sweet bell peppers filled with a seasoned ricotta mixture, baked until tender and golden. Perfect as a vegetarian main course or a colorful side dish, they’re easy to prepare and full of Italian-inspired flavor.
Ingredients
- 4 medium bell peppers (red, yellow, or orange), halved and seeded
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup marinara sauce
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Brush the bell pepper halves lightly with olive oil and place them cut side up in a baking dish.
- In a medium bowl, mix together ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and black pepper until well combined.
- Fill each pepper half with the ricotta mixture and top with a spoonful of marinara sauce.
- Cover the dish loosely with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10–15 minutes until the peppers are tender and the tops are lightly golden.
- Garnish with fresh basil or parsley before serving.
Notes
- Use part-skim ricotta for a lighter version.
- Add spinach or chopped cooked mushrooms to the filling for extra flavor.
- Can be served with crusty bread or pasta for a complete meal.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Bake
- Cuisine: Italian