Herby Ricotta Stuffed Peppers (Printable Version)
Bell peppers stuffed with creamy herbed ricotta, spinach, Parmesan and lemon zest, baked until tender.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 2 tablespoons olive oil
→ Ricotta Filling
03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1 cup fresh spinach, chopped
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh basil, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 2 garlic cloves, minced
10 - 1 teaspoon lemon zest
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 large egg
→ Topping
14 - 1/3 cup shredded mozzarella cheese
# How To Make It:
01 - Preheat the oven to 375°F. Lightly grease a baking dish with 1 tablespoon of olive oil.
02 - Place the pepper halves cut side up in the prepared baking dish. Drizzle with the remaining olive oil and season lightly with salt and pepper.
03 - In a large mixing bowl, combine the ricotta, Parmesan, spinach, parsley, basil, chives, garlic, lemon zest, salt, pepper, and egg. Stir until the mixture is smooth and evenly blended.
04 - Spoon the ricotta filling evenly into each pepper half, pressing gently to ensure they are well filled.
05 - Sprinkle the shredded mozzarella over the top of each stuffed pepper.
06 - Cover the baking dish with aluminum foil and bake for 25 minutes.
07 - Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and the filling is golden on top.
08 - Let the stuffed peppers cool for 5 minutes before serving.
# Expert Advice:
01 -
- The ricotta filling stays creamy inside while the peppers go soft and slumpy in the most comforting way.
- It looks impressive enough for company but honestly comes together with one bowl and a baking dish.
- Every single herb in the filling pulls its weight, so nothing tastes like filler.
02 -
- If your ricotta is very wet, spread it on paper towels and press gently or the filling will be soupy and the peppers will swim.
- Covering with foil for the first half of baking is not optional because uncovered peppers will wrinkle too fast while the center stays cold.
03 -
- Use a mixture of red, yellow, and orange peppers for a table presentation that looks like you tried much harder than you actually did.
- Taste the filling before you stuff the peppers and adjust the salt because ricotta brands vary wildly in seasoning.