Herby Ricotta Stuffed Peppers (Print Version)
Bell peppers stuffed with creamy ricotta, Parmesan, fresh herbs and lemon zest, baked until lightly golden.
# 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 tablespoons fresh basil, chopped
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 2 garlic cloves, minced
10 - Zest of 1 lemon
→ Pantry Staples
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Optional Garnish
14 - Extra fresh herbs, for serving
# Steps:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold 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 salt and pepper.
03 - In a large mixing bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, chives, garlic, lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth and evenly blended.
04 - Spoon the ricotta mixture evenly into each pepper half, filling generously and smoothing the tops with a spatula.
05 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes until the peppers begin to soften.
06 - Remove the foil and continue baking for 10 minutes, or until the filling is set and the tops are lightly golden.
07 - Remove from the oven and let rest for 5 minutes. Garnish with extra fresh herbs if desired and serve warm.
# Expert Tips:
01 -
- The ricotta filling stays incredibly creamy while the pepper edges caramelize into something sweet and smoky.
- It looks like you spent hours but the hands on work is barely fifteen minutes.
- Leftovers reheat beautifully for lunch the next day.
02 -
- Do not skip the foil cover for the first 25 minutes or the peppers will dry out before they soften.
- Wet ricotta will make the filling soupy so press it gently in a fine mesh strainer first.
03 -
- A sprinkle of breadcrumbs over the tops before the uncovered baking phase creates a crunchy cap that contrasts beautifully with the creamy filling.
- Choose peppers with flat bottoms so they do not tip over and spill their filling in the oven.