Name: Herby Ricotta Stuffed Peppers
Prep time: 15 min
Cook time: PT-487880H56M17S
Total time: 45 min
Cuisine: Italian
Ingredients: 4 large bell peppers (any color); 1 1/2 cups ricotta cheese (whole milk or part-skim); 1/4 cup grated Parmesan cheese (optional, for added flavor); 1/2 cup fresh herbs, chopped (such as basil, parsley, and thyme); 1 clove garlic, minced; 1 egg (for binding the filling); 1 tablespoon olive oil (for drizzling); Salt and pepper, to taste; 1/4 cup breadcrumbs (optional, for added texture); 1/4 cup shredded mozzarella cheese (optional, for topping); Fresh herbs (optional, for garnish)

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I love making these Herby Ricotta Stuffed Peppers because they’re a flavorful, comforting dish that’s simple to prepare yet packed with fresh, vibrant flavors. The creamy ricotta filling is enriched with fresh herbs and topped with a golden, crispy finish, making it the perfect light yet satisfying meal. These stuffed peppers are versatile and can be served as a main dish or side, and they’re great for meal prep or entertaining!

Why I’ll Love This Recipe

What I adore about these stuffed peppers is the creamy, herby ricotta filling that pairs perfectly with the sweetness of the roasted peppers. The mix of fresh herbs like basil, thyme, and parsley elevates the ricotta, making it more vibrant and full of flavor. Plus, they’re easy to make and customizable based on your tastes!

Ingredients

4 large bell peppers (any color)
1 1/2 cups ricotta cheese (whole milk or part-skim)
1/4 cup grated Parmesan cheese (optional, for added flavor)
1/2 cup fresh herbs, chopped (such as basil, parsley, and thyme)
1 clove garlic, minced
1 egg (for binding the filling)
1 tablespoon olive oil (for drizzling)
Salt and pepper, to taste
1/4 cup breadcrumbs (optional, for added texture)
1/4 cup shredded mozzarella cheese (optional, for topping)
Fresh herbs (optional, for garnish)

Directions

Prepare the peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms so the peppers stand upright in the baking dish. Place the peppers in a lightly greased baking dish.
Make the ricotta filling:
- In a medium bowl, combine the ricotta cheese, Parmesan cheese (if using), fresh herbs, minced garlic, and egg. Season with salt and pepper to taste. Mix everything together until smooth and well combined.
- If you prefer a bit of extra texture, stir in breadcrumbs into the filling.
Stuff the peppers:
- Spoon the ricotta mixture into each bell pepper, pressing down gently to fill them completely. If you have extra filling, you can either top the peppers with it or serve it on the side.
Bake the stuffed peppers:
- Drizzle a little olive oil over the top of the stuffed peppers to help them roast nicely.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
- If using mozzarella cheese, sprinkle it over the stuffed peppers during the last 5 minutes of baking, then return to the oven (uncovered) to melt and brown the cheese.
Serve:
- Once baked, remove the peppers from the oven and let them cool for a few minutes before serving. Garnish with additional fresh herbs if desired.
Enjoy:
- Serve these Herby Ricotta Stuffed Peppers as a main dish with a side of greens or grains, or as a hearty side dish for roasted meats.

Servings and Timing

This recipe makes 4 servings (1 stuffed pepper per person). Prep time is about 15 minutes, and bake time is 30-35 minutes.

Variations

I like to change it up by:

Adding sautéed spinach or mushrooms to the ricotta filling for extra veggies and flavor.
Mixing in cooked quinoa or rice for added texture and protein.
Topping the peppers with a drizzle of balsamic glaze or tomato sauce before baking for an extra layer of flavor.
Using goat cheese or feta cheese in place of some or all of the ricotta for a tangy twist.

Storage / Reheating

Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place the peppers in the oven at 350°F (175°C) for about 10 minutes, or microwave them until heated through.

Herby Ricotta Stuffed Peppers

FAQs

Can I use a different cheese instead of ricotta?
Yes! You can use cottage cheese, cream cheese, or mascarpone as alternatives to ricotta for a different flavor and texture.
Can I make these stuffed peppers ahead of time?
Yes! You can prepare the stuffed peppers up to 24 hours ahead of time. Just cover them with plastic wrap and refrigerate them. Bake them as instructed before serving.
Can I make this recipe vegan?
Yes! Substitute the ricotta cheese with a vegan ricotta alternative (made from tofu or almonds), and skip the egg or use a flax egg to bind the filling. For the topping, use dairy-free cheese or omit it.
Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed peppers either before or after baking. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, bake at 375°F (190°C) for 25-30 minutes, or until heated through.

Conclusion

These Herby Ricotta Stuffed Peppers are a light, flavorful, and versatile dish that’s easy to prepare and perfect for a variety of occasions. With a creamy, herby filling and tender roasted peppers, this dish makes a satisfying meal on its own or pairs beautifully with other sides. Whether you’re serving them for a weeknight dinner or a special gathering, they’re sure to be a hit!