So, about this Ricotta Stuffed Peppers Recipe. Be honest with me for a second – you ever stand in your kitchen, hungry but also a bit lazy, staring at a pack of peppers and thinking, “There’s gotta be something better than just roasting these again?” I’ve been there far too many times.
It’s why ricotta stuffed peppers are kinda my secret weapon, especially when I want dinner that tastes like it came from a five-star restaurant but I don’t want to spend all night cooking.
If you love colorful meals or enjoyed trying roasted stuffed bell peppers, you’ll recognize these as an easy upgrade. Plus, your kitchen won’t look like a tornado hit it when you’re done.
Ingredient List
Here’s the “get-yourself-together” shopping list. Keep it simple or get wild, it’s your dinner.
- 4 bell peppers (red, yellow, or orange – whatever looks lively)
- 1 and 1/2 cups ricotta cheese (whole milk is dreamy, trust me)
- 1/2 cup grated parmesan (skip the powdery stuff, okay?)
- 1 egg (optional, it just makes the filling richer)
- 2 garlic cloves, minced (don’t be shy)
- 1 handful fresh basil, chopped
- Salt and black pepper to taste
- 1/2 teaspoon dried Italian herbs (rosemary, oregano, whatever)
- Drizzle olive oil (for that flavor punch)
- Optional – a little shredded mozzarella for topping
You don’t really need a fancy list here. Most of this is probably in your fridge already.
Ricotta Stuffed Peppers Recipe
How to Make Ricotta Stuffed Peppers
Alright, let’s keep this chill. No fancy techniques, just how a regular person cooks on a weeknight. Start by preheating the oven to about 375 degrees F, so you’re not waiting around later and regretting your life choices. Grab your peppers, cut them in half (top to bottom), and yank out those seeds. Set them face-up on a baking dish.
Mix ricotta, parmesan, garlic, egg, basil, herbs, and a little salt and pepper in a bowl. Give it a taste. Go ahead. If it’s missing something, throw it in. I once added a pinch of lemon zest and honestly, my friends still talk about that night. Spoon your ricotta mixture generously into each pepper half, mounding it a bit (they’ll look glorious). Sprinkle mozzarella if you like things gooey, then drizzle olive oil across everything.
Bake for 25-30 minutes, until the peppers soften and the tops turn gold and bubbly. Pull them out, let them cool for a sec (unless you’re into burnt tongues). That’s it, dinner is ready.
“These ricotta stuffed peppers honestly changed my mind about peppers. Way less work than I expected. Even the kids ate them. Miracles do happen!” — actual message from my cousin Jen
Ricotta Stuffed Peppers Recipe
Easy Substitutions
No ricotta? No crisis. Cottage cheese works, or even cream cheese in a pinch – just mash it up well to avoid lumps. Don’t have basil? Swap it for parsley or a sprinkle of dried Italian blend. Parmesan low? Try pecorino or sharp cheddar. Egg just not your jam because you forgot to buy any? Skip it. The filling will still be creamy, just a bit less set.
If you need your peppers even faster, microwave them for a few minutes before filling to knock off some time. Trust me, no one notices except your microwave. Eating low-carb and skipping bread? The ricotta stuffed peppers recipe has you covered. It feels pretty genius.
Ricotta Stuffed Peppers Recipe
Variations on Ricotta Stuffed Peppers
You can absolutely riff on this recipe. Sometimes I chop up sautéed spinach or toss cooked sausage in (my husband begs for the sausage version). Swap peppers for zucchini boats if one day you wake up with too many squashes. Or stir in some pesto for a punch that’ll wake up your tastebuds.
If you want something more decadent, top peppers with toasted breadcrumbs or crushed crackers before baking. Spicy mood? Mix crushed red pepper flakes into the ricotta. You could use little sweet peppers and make them as appetizers for a party – people eat them by the handful, swear to you.
Whatever twist you go for, you’ll end up with something that feels gourmet, but didn’t take you a million hours.
Ricotta Stuffed Peppers Recipe
What to Serve with Stuffed Peppers
If you’re asking me (which, hey, you are), balance is key. These peppers need something on the side – but not a lot, because they already steal the show.
- Crusty bread or garlic toast: Because who isn’t dipping?
- Simple green salad: It keeps things feeling light.
- Soup like tomato basil or vegetable: Classic and cozy.
- Roasted potatoes or rice: For folks who like it hearty.
Look, if you want even more food fun, check out these chocolate chip cookie brownies recipe for dessert. Might as well go all out, right?
One last tip for my fellow pepper enthusiasts – I stumbled on this super helpful Ricotta Stuffed Mini Peppers guide from Twists and Zests, which might nudge you into appetizer territory if you’re feeling party-ready. I mean, I’m all for trying new spins. If you find yourself craving more stuffed veggie deliciousness, these roasted stuffed bell peppers are worth a try too.
Seriously, the ricotta stuffed peppers recipe is my weeknight lifesaver. So, next time you eye up those peppers in your fridge with dread, know even lazy dinners can taste magical. And hey, let me know if you add anything weird to yours – I’ll try almost anything once.
Ricotta Stuffed Peppers Recipe
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Ricotta Stuffed Peppers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make ricotta stuffed peppers that taste gourmet without the hassle.
Ingredients
- 4 bell peppers (red, yellow, or orange)
- 1 and 1/2 cups ricotta cheese
- 1/2 cup grated parmesan
- 1 egg (optional)
- 2 garlic cloves, minced
- 1 handful fresh basil, chopped
- Salt and black pepper to taste
- 1/2 teaspoon dried Italian herbs
- Drizzle of olive oil
- Optional – shredded mozzarella for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the peppers in half from top to bottom and remove the seeds.
- Set the pepper halves face-up in a baking dish.
- In a bowl, mix ricotta, parmesan, garlic, egg (if using), basil, herbs, salt, and pepper.
- Spoon the ricotta mixture generously into each pepper half.
- Sprinkle with mozzarella, if desired, and drizzle olive oil over the top.
- Bake for 25-30 minutes until the peppers are soft and the tops are golden and bubbly.
- Let cool for a few minutes before serving.
Notes
Feel free to make substitutions like cottage cheese for ricotta or adding sautéed spinach or sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg