Ricotta Stuffed Bell Peppers (Print Version)
Bell peppers filled with creamy ricotta, spinach, and herbs, baked until golden and tender.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 cups fresh spinach, chopped
→ Cheese & Dairy
03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1 large egg
→ Herbs & Seasonings
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
09 - 1/2 teaspoon dried oregano
10 - Salt and pepper, to taste
11 - Pinch of nutmeg (optional)
→ Other
12 - 2 tablespoons olive oil
13 - 1 cup tomato sauce
# Directions:
01 - Preheat oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil.
02 - In a skillet over medium heat, add 1 tablespoon olive oil and sauté the chopped spinach for 2–3 minutes until wilted. Set aside to cool slightly.
03 - In a large bowl, combine the ricotta cheese, 1/4 cup Parmesan, egg, sautéed spinach, garlic, basil, oregano, nutmeg (if using), salt, and pepper. Mix until fully incorporated.
04 - Divide the ricotta mixture evenly among the bell peppers, packing it in gently. Place the stuffed peppers upright in a baking dish.
05 - Spoon the tomato sauce around the base of the peppers in the baking dish.
06 - Sprinkle the stuffed peppers with the mozzarella and the remaining 1/4 cup Parmesan cheese.
07 - Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes until the peppers are tender and the cheese is golden and bubbly.
08 - Remove from the oven and let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The filling comes together in one bowl with no fancy techniques, just a fork and five minutes of stirring.
- They look stunning on a plate but require zero skill to assemble, which makes them perfect for impressing guests without any stress.
02 -
- If your peppers keep tipping over in the baking dish, slice a tiny sliver off the bottom to create a flat surface, being careful not to cut all the way through.
- Underseasoning the filling is the most common mistake because the pepper walls mellow the flavor considerably once everything cooks together.
03 -
- Drain your ricotta in a fine mesh sieve for ten minutes before mixing because excess water is the enemy of a firm, sliceable filling.
- Roasting the peppers cut side down on a sheet pan for ten minutes before stuffing them shaves off baking time and adds a deeper sweetness.