Ricotta-Stuffed Peppers with Spinach and Sun-Dried Tomatoes.

There is a rustic elegance to Mediterranean cooking that relies on the idea of the “edible vessel.” Whether it’s a hollowed-out eggplant, a zucchini boat, or a vibrant bell pepper, these vegetables act as natural bowls that concentrate the flavors of whatever is tucked inside. These Ricotta-Stuffed Peppers are a celebration of that tradition, focusing on a filling that is cloud-soft, savory, and deeply aromatic.

Unlike traditional stuffed peppers that often rely on rice or ground meat—which can sometimes turn out dry or heavy—using ricotta as the primary base creates a texture similar to the inside of a high-end lasagna or a savory cheesecake. When you combine the creamy cheese with the punch of sun-dried tomatoes and the earthiness of wilted spinach, you have a vegetarian main or side dish that feels incredibly indulgent without being weighted down by starch.

This is the kind of dish that smells like a summer evening in Italy as it bakes. It’s perfect for a light dinner alongside a glass of crisp white wine, or as a sophisticated addition to a brunch spread.

Ingredients for the Ricotta Filling

To achieve the best texture, I recommend using whole milk ricotta. Part-skim versions tend to release more water during baking, which can lead to a soggy pepper.

Ingredient	Quantity	Note
Bell Peppers	4 large	Red, yellow, or orange for maximum sweetness
Whole Milk Ricotta	15 oz (1 tub)	Drain excess liquid if it looks watery
Fresh Spinach	2 cups	Roughly chopped and sautéed
Sun-Dried Tomatoes	1/4 cup	Packed in oil, finely chopped
Parmesan Cheese	1/2 cup	Freshly grated for a salty kick
Egg	1 large	Acts as the binder for a “set” filling
Garlic	2 cloves	Minced or grated
Fresh Oregano	1 tbsp	Or 1 tsp dried
Lemon Zest	from 1/2 lemon	Adds a necessary bright finish
Panko or Breadcrumbs	2 tbsp	For a slight golden crust on top

Step-by-Step Instructions

1. Prepare the “Vessels”

Preheat your oven to 375°F (190°C). Slice the bell peppers in half vertically (through the stem). Remove the seeds and the white membranes, but keep the stem intact if possible—it looks beautiful and helps the pepper hold its shape.

2. The Pre-Roast (The Secret Step)

Place the empty pepper halves in a baking dish, cut-side up. Drizzle lightly with olive oil and a pinch of salt. Bake them for 10–12 minutes while you make the filling.

Why do this? Peppers take longer to soften than the cheese takes to melt. Pre-roasting ensures your peppers are “fork-tender” rather than unpleasantly crunchy.

3. Sauté the Spinach

In a small pan with a drop of olive oil, sauté the chopped spinach until just wilted (about 2 minutes). Let it cool slightly, then squeeze it between paper towels to remove as much moisture as possible. This prevents your filling from becoming green and watery.

4. Mix the Filling

In a medium bowl, combine the ricotta, beaten egg, Parmesan, minced garlic, sun-dried tomatoes, wilted spinach, lemon zest, and oregano. Season with a generous pinch of black pepper. (You may not need much salt, as the Parmesan and sun-dried tomatoes are naturally salty).

5. Stuff and Bake

Remove the pre-roasted peppers from the oven. Carefully spoon the ricotta mixture into each pepper half, packing it down gently. Sprinkle the tops with a few more breadcrumbs or a dusting of extra Parmesan.

Bake for 20–25 minutes. The filling should look slightly puffed and set, and the edges of the peppers should be soft and slightly charred.

Flavor and Texture Notes

The first thing you’ll notice is the sweetness of the roasted pepper, which caramelizes slightly in the oven. This acts as the perfect wrapper for the interior, which is remarkably velvety and light.

The sun-dried tomatoes provide “umami” bursts—sweet, tart, and concentrated—while the lemon zest ensures that the rich ricotta doesn’t feel too heavy on the palate. It is a Mediterranean flavor profile that is balanced, herbaceous, and deeply satisfying.

Tips and Variations

Add a Protein: If you want a heartier meal, stir in 1/2 cup of cooked Italian sausage crumbles or some chopped grilled chicken.
The Feta Twist: For a more “Greek” inspired profile, swap half the Parmesan for crumbled Feta and use fresh dill instead of oregano.
Nutty Crunch: Stir in a tablespoon of toasted pine nuts or chopped walnuts to the filling for a surprise textural element.
Make it Spicy: A half-teaspoon of red pepper flakes mixed into the ricotta adds a beautiful “back-end” heat.

Storage and Reheating

To Store: These peppers keep exceptionally well. Store them in an airtight container in the fridge for up to 4 days.

To Reheat: I recommend using the oven or an air fryer at 350°F for 5–8 minutes. This helps the pepper maintain its structure. A microwave works in a pinch, but it can make the pepper skin a bit “slimy.”

Serving Suggestions

Since these peppers are soft and creamy, they pair beautifully with something that has a bit of “crunch” or acidity:

A Crusty Baguette: Perfect for dipping into any cheese that might have escaped the pepper.
A Simple Balsamic Glaze: Drizzle a little over the top just before serving for a professional look and a sweet-tart finish.
Israeli Couscous: Serve the peppers on a bed of pearl couscous tossed with fresh herbs and olive oil.

FAQ

My peppers are sitting in a pool of water. What happened?

This usually comes from the spinach or the ricotta. Ensure you squeeze the spinach very dry and, if your ricotta brand is particularly “soupy,” let it sit in a fine-mesh strainer for 10 minutes before mixing.

Can I use smaller peppers?

Absolutely! This recipe works great with mini sweet peppers as an appetizer. Just reduce the baking time to about 12–15 minutes.

Can I make these ahead of time?

Yes! You can stuff the peppers (after the pre-roast) and keep them in the fridge for up to 24 hours before baking. Just add 5 minutes to the final bake time.

Conclusion

Ricotta-Stuffed Peppers are a testament to the fact that Mediterranean cooking doesn’t need to be complicated to be soulful. They offer a sophisticated, meatless alternative to the standard stuffed pepper, focusing on creamy textures and bright, sun-soaked flavors.