Ricotta Stuffed Bell Peppers (Printable)
Baked bell peppers filled with creamy ricotta, spinach, and herbs for a satisfying vegetarian meal.
# What You 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
# How to Make It:
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 2–3 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 fully incorporated.
04 - Divide the ricotta mixture evenly among the bell peppers, packing it in gently. Place the stuffed peppers 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 Suggestions:
01 -
- The creamy ricotta filling contrasts beautifully with the slight char on the pepper edges, making every bite feel luxurious without much effort.
- It is one of those rare vegetarian dishes that never leaves anyone asking where the meat is.
- You can prep the filling a day ahead, which makes dinner on a busy weeknight almost effortless.
02 -
- If your peppers keep tipping over, slice a thin piece off the bottom to create a flat base, but be careful not to cut all the way through.
- Wet ricotta will make the filling soupy, so if yours seems particularly moist, press it through a fine mesh strainer or let it drain in cheesecloth for twenty minutes.
03 -
- Taste the ricotta mixture before you stuff the peppers and adjust the salt, because once they are baked, it is too late to fix a bland filling.
- Letting the stuffed peppers sit uncovered in the refrigerator for an hour before baking firms up the filling and actually improves the final texture.