Ricotta Stuffed Bell Peppers (Print View)
Roasted bell peppers filled with creamy ricotta, herbs, and spinach, topped with melted mozzarella cheese.
# 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 - 1½ cups ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 large egg
08 - ¼ cup chopped fresh basil (or 1 tablespoon dried basil)
09 - ¼ cup chopped fresh parsley
10 - ¼ teaspoon ground black pepper
11 - ½ teaspoon salt
→ Topping
12 - ½ cup shredded mozzarella cheese
13 - 2 tablespoons olive oil
# How-To Steps:
01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut the bell peppers 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 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, Parmesan, egg, basil, parsley, salt, and black pepper. Fold in the cooled spinach mixture until evenly incorporated.
05 - Spoon the ricotta filling evenly into each pepper half. Sprinkle shredded mozzarella over the top of each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
07 - Remove the foil and continue baking for an additional 10 minutes, until the mozzarella is bubbly and golden. Let rest for 5 minutes before serving.
# Expert Hints:
01 -
- The ricotta filling stays incredibly creamy because the egg binds everything together without turning it into a dense brick.
- Those golden bubbly tops of mozzarella will make everyone hover around the oven asking if it is done yet.
02 -
- Let the spinach mixture cool before adding it to the ricotta or the egg will start to scramble and you will get a curdled texture.
- Covering with foil for the first half of baking is nonnegotiable because uncovered peppers wrinkle and dry out before the filling cooks through.
03 -
- Drain your ricotta in a fine mesh strainer for 15 minutes before mixing because excess water is the enemy of a creamy stuffing.
- Choose the heaviest peppers you can find because thick walls hold their shape better during roasting and give you more structure for filling.