Ricotta Stuffed Bell Peppers (Printable)

Creamy ricotta and herb filling inside tender sweet bell peppers, baked until golden and flavorful.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 tbsp olive oil

→ Cheese & Dairy

03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1 large egg

→ Aromatics & Herbs

07 - 2 garlic cloves, minced
08 - 2 tbsp fresh basil, chopped
09 - 1 tbsp fresh parsley, chopped
10 - 1/2 tsp dried oregano
11 - Zest of 1 lemon

→ Seasonings

12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Pinch of red pepper flakes (optional)

→ Optional Topping

15 - 1/4 cup additional grated Parmesan

# How To Make It:

01 - Preheat oven to 375°F (190°C).
02 - Cut bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in a lightly oiled baking dish.
03 - Drizzle the peppers with 1 tbsp olive oil and season lightly with salt and pepper.
04 - In a large bowl, combine ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, black pepper, and red pepper flakes if using. Mix until smooth.
05 - Spoon the ricotta mixture evenly into each pepper half, mounding slightly.
06 - Drizzle remaining 1 tbsp olive oil over the stuffed peppers. Sprinkle with extra Parmesan if desired.
07 - Cover the baking dish with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes, or until peppers are tender and tops are golden.
09 - Garnish with fresh basil before serving.

# Expert Suggestions:

01 -
  • The creamy ricotta filling creates a perfect contrast to the sweet tender peppers
  • You can prep everything ahead and bake when ready making it ideal for entertaining
  • Leftovers reheat beautifully for an effortless next day lunch
02 -
  • Choose peppers that sit flat without wobling or slice a tiny bit off the bottom to stabilize them
  • The foil step is crucial for tender peppers so do not skip it even if you are impatient
  • Let them rest for 5 minutes before serving so the filling sets and is easier to eat
03 -
  • Room temperature ricotta mixes more smoothly and prevents any lumps in the filling
  • Use a microplane for the lemon zest to avoid any bitter white pith

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