Ricotta Stuffed Bell Peppers (Printable Version)
Roasted bell peppers filled with herbed ricotta and spinach, topped with melted mozzarella for a satisfying vegetarian dish.
# What You Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh spinach, roughly chopped
→ Cheese Mixture
05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/4 cup chopped fresh basil (or 1 tbsp dried basil)
09 - 1/4 cup chopped fresh parsley
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp salt
→ Topping
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tbsp olive oil
# How To Make It:
01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut each bell pepper in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped basil, parsley, salt, and black pepper. Fold in the cooled spinach mixture until evenly incorporated.
05 - Spoon the ricotta filling evenly among the pepper halves, mounding generously. Sprinkle shredded mozzarella over each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and golden on top.
07 - Remove from the oven and let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
# Helpful Hints:
01 -
- The ricotta filling stays incredibly creamy while the peppers get just enough char to taste smoky and sweet.
- It works beautifully as a vegetarian main or a show stopping side dish for dinner parties.
02 -
- Do not skip the foil cover during the first bake or the peppers will dry out before they soften.
- Let the spinach mixture cool before adding it to the ricotta or the egg will start to cook prematurely.
03 -
- Drain excess liquid from the ricotta by letting it sit in a fine mesh strainer for 15 minutes before mixing.
- A pinch of red pepper flakes in the filling adds a subtle warmth that takes these from good to unforgettable.