Herby Ricotta Stuffed Peppers (Print Version)

Creamy herbed ricotta tucked into halved bell peppers, baked until lightly golden for an easy Italian vegetarian main.

# What You'll 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 tbsp fresh basil, chopped
07 - 2 tbsp fresh parsley, chopped
08 - 1 tbsp fresh chives, chopped
09 - 2 garlic cloves, minced
10 - Zest of 1 lemon

→ Pantry Staples

11 - 1 tbsp olive oil
12 - 1/2 tsp kosher salt
13 - 1/4 tsp black pepper

→ Optional Garnish

14 - Extra fresh herbs for serving

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate all pepper halves in a single layer.
02 - Arrange bell pepper halves cut side up in the prepared dish. Drizzle with olive oil and season lightly with a pinch of kosher salt and black pepper.
03 - In a large mixing bowl, combine the ricotta, Parmesan, mozzarella, egg, chopped basil, parsley, chives, minced garlic, lemon zest, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir until the mixture is smooth and uniformly blended.
04 - Spoon the ricotta filling evenly among the pepper halves, distributing it generously. Smooth the surface of each filled pepper with the back of a spoon.
05 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes to allow the peppers to soften and the filling to begin setting.
06 - Remove the foil and continue baking for 10 minutes, or until the filling is fully set and the tops develop a light golden color.
07 - Remove from the oven and let the peppers rest for a few minutes. Garnish with additional fresh herbs if desired and serve warm.

# Expert Advice:

01 -
  • The creamy ricotta filling tastes rich without feeling heavy, and the herbs keep every bite fresh and alive.
  • It comes together with almost no effort but looks like you spent all afternoon making something special.
02 -
  • If you skip draining the ricotta, the filling will weep liquid into the peppers and everything turns soupy instead of creamy.
  • The foil step is not optional, baking covered first steams the peppers tender so they do not collapse into wrinkled messes before the filling cooks through.
03 -
  • Taste the filling before you stuff the peppers and adjust the salt and lemon zest, that one extra pinch is usually what takes it from good to unforgettable.
  • Let the stuffed peppers sit for five minutes after baking rather than serving immediately, the filling sets up beautifully and holds its shape on the plate.

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