Description

Herby Ricotta Stuffed Peppers are a light, flavorful, and versatile dish filled with a creamy ricotta mixture, fresh herbs, and topped with a golden finish. These peppers are perfect as a main dish or side and are easily customizable based on your tastes. They’re great for meal prep or serving at gatherings!

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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Instructions

Prepare the peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Trim the bottoms if necessary so the peppers stand upright in the baking dish. Place them in a lightly greased baking dish.
Make the ricotta filling: In a medium bowl, combine ricotta cheese, Parmesan (if using), fresh herbs, minced garlic, and egg. Season with salt and pepper. Mix until smooth and well combined. For extra texture, stir in breadcrumbs.
Stuff the peppers: Spoon the ricotta filling into each pepper, pressing gently to fill them completely. If there’s extra filling, top the peppers or serve it on the side.
Bake the stuffed peppers: Drizzle olive oil over the top of the stuffed peppers. Cover with aluminum foil and bake for 25-30 minutes, or until peppers are tender. If using mozzarella, sprinkle it over the peppers in the last 5 minutes of baking and return to the oven uncovered to melt the cheese.
Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh herbs if desired.
Enjoy: Serve as a main dish with greens or grains, or as a hearty side dish to roasted meats.

Notes

Add sautéed spinach or mushrooms to the ricotta for extra veggies.

Mix in cooked quinoa or rice for added protein and texture.

Top with balsamic glaze or tomato sauce before baking for more flavor.

For a tangy twist, swap ricotta with goat cheese or feta.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Main Dish
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed pepper
Calories: 210
Sugar: 6g
Sodium: 360mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 10g
Cholesterol: 60mg