Herby Ricotta Stuffed Peppers (Printable)
Creamy ricotta, Parmesan, mozzarella and fresh herbs stuffed into roasted bell peppers, baked until golden and aromatic.
# What You’ll 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 tbsp fresh basil, chopped
07 - 2 tbsp fresh parsley, chopped
08 - 1 tbsp fresh chives, chopped
09 - 2 garlic cloves, minced
10 - Zest of 1 lemon
→ Pantry
11 - 1 tbsp olive oil
12 - 1/2 tsp kosher salt
13 - 1/4 tsp black pepper
→ Optional Garnish
14 - Extra fresh herbs, for serving
# Directions:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold all pepper halves.
02 - Place bell pepper halves in the prepared dish cut side up. Drizzle with olive oil and season with a pinch of salt and pepper.
03 - In a large bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, chives, garlic, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth and well blended.
04 - Spoon the ricotta mixture evenly into each pepper half, smoothing the tops with a spatula.
05 - Cover the baking dish with aluminum foil and bake for 25 minutes until peppers begin to soften.
06 - Remove the foil and continue baking for 10 minutes, or until the filling is set and the tops are lightly golden.
07 - Remove from oven and let cool slightly. Garnish with extra fresh herbs if desired. Serve warm.
# Expert Suggestions:
01 -
- The ricotta filling stays impossibly creamy while the peppers get that sweet, soft roasted texture that makes every bite comforting.
- It looks impressive enough for guests but comes together with almost zero effort on a weeknight.
- The lemon zest and fresh herbs make it taste bright and alive, never heavy despite all that cheese.
02 -
- Covering with foil for the first half of baking is non negotiable since uncovered peppers will wrinkle and dry out before the filling cooks through.
- Drain your ricotta in a fine mesh strainer for ten minutes if it looks watery, because excess moisture will make the filling soupy instead of creamy.
03 -
- Choose bell peppers with flat bottoms so they sit level in the baking dish without tipping and spilling the filling everywhere.
- Taste the ricotta mixture before filling the peppers and adjust salt or lemon zest to your preference, since ricotta brands vary widely in saltiness and richness.