Herby Ricotta Stuffed Peppers (Printable)

Creamy herbed ricotta tucked into roasted bell peppers, finished golden and fragrant.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), halved and seeded

→ Cheese & Dairy

02 - 1 1/2 cups ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 1 large egg

→ Herbs & Aromatics

06 - 3 tablespoons fresh basil, chopped
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 2 garlic cloves, minced
10 - Zest of 1 lemon

→ Pantry Staples

11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper

→ Optional Garnish

14 - Extra fresh herbs, for serving

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold all pepper halves in a single layer.
02 - Arrange bell pepper halves cut side up in the prepared dish. Drizzle with olive oil and season lightly with salt and pepper.
03 - In a large mixing bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, chives, garlic, lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth and evenly blended.
04 - Spoon the ricotta mixture evenly into each pepper half, dividing it among all halves. Smooth the tops with a spatula or the back of a spoon.
05 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
06 - Remove the foil and continue baking for 10 more minutes, or until the filling is set and the tops are lightly golden. Let cool slightly before serving. Garnish with fresh herbs if desired.

# Expert Hints:

01 -
  • The ricotta filling stays creamy and light instead of turning dense like many stuffed pepper recipes tend to do.
  • Lemon zest and fresh herbs make each bite taste bright and surprisingly elegant for such a simple weeknight dish.
02 -
  • If you skip covering the dish with foil for the first 25 minutes the peppers will stay crunchy and the filling will dry out before everything cooks through.
  • Draining the ricotta in a fine mesh strainer for ten minutes before mixing prevents a soupy filling that slides right off the pepper.
03 -
  • Choose peppers with flat bottoms so they sit upright without wobbling around in the baking dish.
  • A sprinkle of breadcrumbs over the filling before the uncovered baking time gives a satisfying crunch that contrasts the creamy interior perfectly.

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