Ricotta Stuffed Bell Peppers (Print Version)
Baked bell peppers filled with herbed ricotta and spinach, a comforting Italian-inspired vegetarian dish.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 cups fresh spinach, chopped
→ Cheese & Dairy
03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1 large egg
→ Herbs & Seasonings
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
09 - 1/2 teaspoon dried oregano
10 - Salt and pepper, to taste
11 - Pinch of nutmeg (optional)
→ Other
12 - 2 tablespoons olive oil
13 - 1 cup tomato sauce
# Steps:
01 - Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of each pepper with olive oil.
02 - In a skillet over medium heat, add 1 tablespoon olive oil and sauté chopped spinach for 2–3 minutes until wilted. Set aside to cool slightly.
03 - In a large bowl, combine ricotta cheese, 1/4 cup Parmesan, egg, sautéed spinach, garlic, basil, oregano, nutmeg (if using), salt, and pepper. Mix until fully incorporated.
04 - Fill each bell pepper evenly with the ricotta mixture and place them upright in a baking dish.
05 - Spoon tomato sauce around the base of the peppers in the baking dish.
06 - Sprinkle the stuffed peppers with mozzarella and the remaining 1/4 cup Parmesan cheese.
07 - Cover dish with foil and bake for 25 minutes. Remove foil and continue baking for another 10 minutes until the peppers are tender and the cheese is golden and bubbly.
08 - Let rest for 5 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- The creamy ricotta filling contrasts beautifully with the slight char on the pepper edges and it tastes far more indulgent than it actually is.
- Everything comes together in one baking dish which means cleanup is almost nonexistent and that alone is reason enough to love it.
02 -
- Do not skip draining the ricotta because excess moisture will make the filling soupy and nobody wants a pepper that leaks puddles onto the plate.
- Cutting the peppers so they stand upright without wobbling is crucial and trimming a tiny sliver off the bottom helps them sit flat without cutting through to the inside.
03 -
- Use a small ice cream scoop to fill the peppers because it is faster, neater, and gives you even portions without making a mess of your hands.
- Roast the peppers hollow side down for five minutes before stuffing them because partially softened peppers fold around the filling more gracefully and cook more evenly throughout.