Ricotta Stuffed Bell Peppers (Printable)
Bell peppers filled with creamy ricotta, spinach, and herbs, baked until tender and golden.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 cups fresh spinach, chopped
→ 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
→ Herbs & Seasonings
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
09 - 1/2 teaspoon dried oregano
10 - Salt and pepper, to taste
11 - Pinch of nutmeg (optional)
→ Other
12 - 2 tablespoons olive oil
13 - 1 cup tomato sauce
# Directions:
01 - Preheat oven to 375°F. Slice the tops off the bell peppers and remove all seeds and membranes. Lightly brush the outside of each pepper with olive oil.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2 to 3 minutes until wilted. Set aside to cool slightly.
03 - In a large mixing bowl, combine the ricotta cheese, 1/4 cup of Parmesan, egg, sautéed spinach, minced garlic, basil, oregano, nutmeg (if using), salt, and pepper. Mix until all ingredients are fully incorporated.
04 - Fill each bell pepper evenly with the ricotta mixture and place them upright in a baking dish.
05 - Spoon the tomato sauce around the base of the peppers in the baking dish.
06 - Sprinkle the stuffed peppers with shredded mozzarella and the remaining 1/4 cup of Parmesan cheese.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes until the peppers are tender and the cheese is golden and bubbly.
08 - Remove from the oven and let the peppers rest for 5 minutes before serving.
# Expert Advice:
01 -
- The creamy ricotta filling contrasts beautifully with the slight char on the pepper edges, creating a texture combination that feels almost luxurious for such an easy dish.
- It doubles effortlessly as a vegetarian main or a stunning side, and nobody ever guesses how little effort went into it.
02 -
- Do not skip the egg in the filling, I tried once thinking it would not matter and the ricotta spilled out into a sad puddle the moment I cut into the peppers.
- Covering with foil for the first half of baking is essential because uncovered peppers will shrivel and crack before the filling cooks through.
03 -
- Let the spinach cool before adding it to the ricotta mixture or the residual heat will start cooking the egg and create a grainy texture.
- A microplane grater for the Parmesan makes it light enough to melt seamlessly into the filling rather than sinking in clumps.