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