Herby Ricotta Stuffed Peppers (Printable Version)
Bell peppers stuffed with creamy ricotta, basil, Parmesan and lemon zest, baked until golden and fragrant.
# What You 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 tablespoons fresh basil, chopped
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 2 garlic cloves, minced
10 - Zest of 1 lemon
→ Pantry Staples
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Optional Garnish
14 - Extra fresh herbs, for serving
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold all pepper halves in a single layer.
02 - Arrange 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 mixing bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, chives, garlic, lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth and uniformly blended.
04 - Spoon the ricotta mixture evenly into each pepper half, distributing it among all halves and smoothing the tops flat.
05 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes until the peppers begin to soften.
06 - Remove the foil and continue baking for 10 more minutes, or until the filling is set and the tops are lightly golden.
07 - Remove from the oven and let rest for a few minutes. Garnish with extra fresh herbs if desired and serve warm.
# Helpful Hints:
01 -
- The creamy ricotta filling tastes indulgent but the dish is surprisingly light and gluten free.
- It looks impressive enough for guests but comes together with almost no effort.
02 -
- If you skip draining the ricotta your filling will weep liquid into the pepper and the texture turns soggy.
- Covering with foil for the first half of baking is non negotiable because the peppers need steam to soften before the filling sets.
03 -
- Sprinkle breadcrumbs over the filling before the uncovered baking stage for a crunchy golden crust that contrasts the creamy interior.
- Use a mixture of pepper colors for a stunning presentation because people eat with their eyes first.