Why You’ll Love This Recipe
These stuffed peppers are light yet rich, comforting yet elegant. The creamy ricotta filling, seasoned with herbs and cheese, pairs beautifully with the natural sweetness of roasted peppers. They’re easy to make, can be prepped ahead, and are endlessly customizable. Whether served as a vegetarian entrée or alongside grilled meats, these peppers bring a perfect balance of texture and flavor to any table.
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Ricotta Stuffed Peppers Recipe: Creamy, Cheesy, and Comforting
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
These Ricotta Stuffed Peppers are a comforting, vegetarian-friendly dish featuring sweet bell peppers filled with a creamy ricotta mixture, baked to perfection with melted cheese on top.
Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup marinara sauce
- 2 tbsp fresh basil, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Slice bell peppers in half lengthwise and remove seeds and membranes. Place them in the prepared dish, cut side up.
- In a medium bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
- Spoon the ricotta mixture evenly into each pepper half.
- Top each stuffed pepper with a spoonful of marinara sauce.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes, until cheese is bubbly and slightly golden.
- Garnish with fresh basil before serving.
Notes
- Use red, yellow, or orange peppers for a sweeter flavor.
- For extra protein, add cooked quinoa or spinach to the ricotta filling.
- These can be made ahead and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Bell Peppers (Red, Yellow, or Orange)
Sweet, colorful, and the perfect vessel for creamy ricotta filling.
Ricotta Cheese (Whole Milk or Part-Skim)
The heart of the filling—smooth, creamy, and slightly tangy.
Parmesan Cheese (Grated)
Adds nutty flavor and helps the filling set while baking.
Mozzarella Cheese (Shredded)
Melted on top for a golden, gooey finish.
Egg
Helps bind the ricotta filling and gives it structure.
Garlic (Minced)
Adds aromatic depth to the creamy mixture.
Italian Seasoning (or Oregano and Basil)
Infuses the filling with herby Mediterranean flavor.
Salt and Black Pepper
Balances and enhances all the other ingredients.
Olive Oil
Drizzled on top to help the peppers roast and caramelize beautifully.
Fresh Parsley or Basil (Optional)
For garnish and freshness before serving.
Optional Add-Ins:
Spinach, sun-dried tomatoes, chopped artichokes, or cooked quinoa for added texture and nutrition.
Directions
- Preheat the Oven:
Set the oven to 400°F (200°C). Lightly grease a baking dish with olive oil. - Prepare the Peppers:
Slice each pepper in half lengthwise and remove the seeds and membranes. Arrange cut-side up in the prepared baking dish. - Make the Ricotta Filling:
In a large bowl, combine ricotta cheese, grated Parmesan, minced garlic, egg, Italian seasoning, salt, and pepper. Mix until smooth. Stir in spinach or other add-ins if using. - Stuff the Peppers:
Spoon the ricotta mixture evenly into each pepper half, smoothing the tops. Sprinkle shredded mozzarella cheese generously over each one. - Bake:
Drizzle lightly with olive oil and cover the dish with foil. Bake for 25 minutes, then uncover and bake for an additional 10–15 minutes until the peppers are tender and the cheese is golden and bubbly. - Serve:
Garnish with fresh parsley or basil and serve warm.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people (8 pepper halves) and takes about 45 minutes total—15 minutes prep time and 30 minutes baking time.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes, or microwave gently until warm. You can also freeze the stuffed, unbaked peppers for up to 2 months—bake straight from frozen, adding 10 extra minutes.
Variations and Customizations
Spinach Ricotta Peppers
Add chopped spinach or kale to the ricotta for extra greens and color.
Ricotta and Pesto Peppers
Stir a few tablespoons of basil pesto into the filling for a herby, aromatic twist.
Tomato-Basil Style
Serve with a spoonful of marinara or cherry tomato sauce over the top.
Mediterranean Mix
Add sun-dried tomatoes, olives, and crumbled feta for a Mediterranean flavor profile.
Meaty Ricotta Peppers
Mix in cooked ground turkey, beef, or sausage for a heartier version.
Lemon Herb Ricotta Peppers
Add lemon zest and chopped herbs like thyme or oregano for brightness.
Mushroom and Ricotta Peppers
Sauté diced mushrooms and fold them into the ricotta mixture for earthy flavor.
Spicy Kick
Add crushed red pepper flakes or a drizzle of hot honey for a sweet heat finish.
Low-Carb Option
Skip breadcrumbs or starchy add-ins to keep it light and keto-friendly.
Grilled Version
Grill the peppers first for a smoky, charred depth before stuffing and baking.
FAQs
Can I use mini bell peppers?
Yes! Mini peppers make perfect appetizers—just reduce baking time to about 20 minutes.
Can I use low-fat ricotta?
You can, though full-fat gives a richer flavor and creamier texture.
Can I make these ahead of time?
Yes—assemble up to a day ahead, cover, and refrigerate until ready to bake.
Can I freeze them?
Yes, freeze unbaked or baked peppers in airtight containers for up to 2 months.
Do I need to pre-cook the peppers?
No, baking them with the filling softens them perfectly.
What’s the best way to drain ricotta?
If it’s watery, place it in a fine-mesh strainer or cheesecloth for 15–20 minutes before mixing.
Can I use cottage cheese instead of ricotta?
Yes, blend cottage cheese in a food processor until smooth before using.
How do I make the filling extra creamy?
Add a splash of cream or milk to the ricotta mixture before baking.
Can I add breadcrumbs on top?
Definitely—mix breadcrumbs with olive oil and sprinkle over the cheese for a crispy crust.
What can I serve with these stuffed peppers?
They pair beautifully with garlic bread, a simple green salad, or roasted vegetables.
Conclusion
Ricotta Stuffed Peppers are the perfect blend of simplicity and elegance—soft roasted peppers filled with creamy, cheesy goodness that melts in your mouth. Whether you’re cooking for family or hosting friends, this dish delivers satisfying flavor with minimal effort. The combination of sweet peppers, rich ricotta, and golden cheese creates a comforting meal that’s as beautiful as it is delicious. One bite, and you’ll fall in love with how effortlessly comforting and flavorful these stuffed peppers are.
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