Go Back
Baked ricotta stuffed peppers filled with cheese and herbs
Print Recipe

Ricotta Stuffed Peppers

Delicious bell peppers filled with creamy ricotta cheese and savory herbs, perfect for busy weeknights or family gatherings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Easy Dinner, Ricotta Stuffed Peppers, Stuffed Peppers, Vegetarian Recipes
Servings: 4 servings
Calories: 250kcal

Ingredients

Main Ingredients

  • 4 large Bell Peppers Any color you prefer.
  • 15 ounces Ricotta Cheese Creamy and smooth, the star of our filling.
  • 2 cups Spinach Wilted, adds color and nutrition.
  • 1/2 cup Parmesan Cheese Grated, adds depth to the flavor.
  • 2 cloves Garlic Minced, for aroma.
  • 2 tablespoons Olive Oil To sauté the filling.
  • Salt and Pepper To taste.
  • a handful Fresh Basil or Parsley For garnish.

Instructions

Preparation

  • Preheat the oven to 375°F (190°C).
  • In a skillet, heat the olive oil over medium heat and add minced garlic. Sauté until fragrant.
  • Toss in the spinach and cook until wilted.
  • Remove from heat and let cool slightly before adding ricotta and Parmesan cheese. Stir to combine.
  • Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
  • Generously spoon the ricotta filling into each pepper and drizzle with olive oil. Season with salt and pepper.

Baking

  • Cover the dish with aluminum foil and bake for 25-30 minutes, until peppers are tender and filling is bubbling.

Serving

  • Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh herbs.

Notes

For a lighter twist, consider using low-fat ricotta or substituting tofu for a plant-based option. Avoid overbaking to prevent mushiness.