Herby Ricotta Stuffed Peppers (Print View)
Bell peppers filled with herby ricotta and cheeses, baked until golden; lemon zest and basil add brightness.
# 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 Steps:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold all pepper halves in a single layer.
02 - Place bell pepper halves in the prepared baking dish cut side up. Drizzle with olive oil and season lightly 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 the mixture is smooth and uniformly blended.
04 - Spoon the ricotta mixture evenly into each pepper half, dividing it among all halves. Smooth the tops with the back of a spoon or spatula.
05 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the filling is set and the tops are lightly golden.
06 - Remove from the oven and let rest for 5 minutes. Garnish with additional fresh herbs if desired and serve warm.
# Expert Hints:
01 -
- The ricotta filling is endlessly forgiving so you can eyeball measurements and still end up with something velvety and delicious.
- It looks like you spent real effort but the entire thing comes together with one bowl and a baking dish.
- These reheat beautifully the next day which means you suddenly have lunch sorted without trying.
02 -
- Do not skip the foil step because uncovered peppers will wrinkle and char before the filling cooks through.
- Drain your ricotta on paper towels for ten minutes if it looks watery because soggy filling is a heartbreak you can prevent.
03 -
- Use a melon baller to scoop out the seeds and membranes from the peppers because it is faster and less messy than a knife.
- Let the filling come to room temperature before stuffing because cold filling straight from the fridge makes the bake time unpredictable.