Ricotta Stuffed Bell Peppers (Print Page)

Sweet bell peppers filled with creamy ricotta, herbs, and Parmesan baked to tender golden perfection.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 tbsp olive oil

→ 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

→ Aromatics & Herbs

07 - 2 garlic cloves, minced
08 - 2 tbsp fresh basil, chopped
09 - 1 tbsp fresh parsley, chopped
10 - 1/2 tsp dried oregano
11 - Zest of 1 lemon

→ Seasonings

12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Pinch of red pepper flakes (optional)

→ Optional Topping

15 - 1/4 cup additional grated Parmesan

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Cut bell peppers in half lengthwise; remove seeds and membranes. Place them cut side up in a lightly oiled baking dish.
03 - Drizzle the peppers with 1 tbsp olive oil and season lightly with salt and pepper.
04 - In a large bowl, combine ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, black pepper, and red pepper flakes (if using). Mix until smooth.
05 - Spoon the ricotta mixture evenly into each pepper half, mounding slightly.
06 - Drizzle remaining 1 tbsp olive oil over the stuffed peppers. Sprinkle with extra Parmesan if desired.
07 - Cover the baking dish with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes, or until peppers are tender and tops are golden.
09 - Garnish with fresh basil before serving.

# Expert Tips:

01 -
  • The ricotta filling stays incredibly creamy while the peppers turn sweet and tender
  • Everything comes together in one dish, leaving you with almost no cleanup
  • You can prep the filling ahead and stuff the peppers whenever you are ready
02 -
  • Look for peppers with flat bottoms so they sit steady in the baking dish without tipping over
  • The filling makes enough for six to eight pepper halves, so if your peppers are small, you might have some leftover filling
  • Letting the stuffed peppers rest for five minutes out of the oven makes them easier to serve
03 -
  • Use a small ice cream scoop or cookie scoop to fill the peppers evenly and quickly
  • Pat the pepper halves dry with paper towels before stuffing so they do not become watery

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