Ricotta Stuffed Bell Peppers (Print Version)
Roasted bell peppers filled with herbed ricotta and spinach for a colorful, comforting Italian dish.
# What You’ll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh spinach, roughly chopped
→ Cheese Mixture
05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/4 cup chopped fresh basil (or 1 tbsp dried basil)
09 - 1/4 cup chopped fresh parsley
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp salt
→ Topping
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tbsp olive oil
# Steps:
01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil to prevent sticking.
02 - Cut each bell pepper in half lengthwise and carefully remove the seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3 minutes. Add the spinach and cook until just wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, and black pepper. Fold in the cooled spinach mixture until evenly incorporated.
05 - Spoon the ricotta filling evenly into each pepper half, mounding slightly. Sprinkle shredded mozzarella over the top of each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and golden brown on top.
07 - Remove from the oven and let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- The ricotta filling stays incredibly moist and velvety, never drying out the way breadcrumb fillings sometimes do.
- You get a stunning, colorful presentation with almost zero fuss, which makes it perfect for weeknights and dinner parties alike.
02 -
- Let the spinach mixture cool before adding it to the ricotta or the heat will start cooking the egg and give you a grainy, scrambled texture.
- Do not skip the foil cover for the first half of baking because uncovered peppers will wrinkle and dry out before the filling is hot through the center.
03 -
- Drain your ricotta in a fine mesh strainer for fifteen minutes before mixing because excess moisture is the enemy of a firm, sliceable filling.
- Let the stuffed peppers sit at room temperature for ten minutes before baking so they cook more evenly and the center comes up to temperature at the same rate as the edges.