Ricotta Stuffed Bell Peppers (Printable Version)
Roasted bell peppers filled with herbed ricotta and spinach for a vibrant vegetarian 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
# How To Make It:
01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut the bell peppers in half lengthwise and remove all 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 wilted, then 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 distributed.
05 - Spoon the ricotta filling evenly into each pepper half. Sprinkle shredded mozzarella cheese on 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.
07 - Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and golden on top. Let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- The ricotta filling stays incredibly moist inside the pepper, so every bite feels luxurious without being heavy.
- You can prep the filling a day ahead and just stuff and bake when you are ready, which makes this perfect for weeknight dinners or casual entertaining.
02 -
- Do not skip draining the ricotta, because wet ricotta will make the filling watery and the peppers will swim in a puddle by the end of baking.
- Let the spinach mixture cool completely before mixing it into the cheese, or the heat from the pan will partially cook the egg and give you a strange texture.
03 -
- Choose peppers with symmetrical halves and flat sides so they sit level in the pan and hold their filling without tipping.
- A light sprinkle of garlic powder over the mozzarella topping before baking adds a savory depth that people will notice but never quite be able to identify.