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Ricotta-Stuffed Peppers: Tender, Creamy & Oven-Roasted.
If you are looking for a dish that feels like a warm Mediterranean hug, Ricotta-Stuffed Peppers are the answer. This recipe transforms the humble bell pepper into a vibrant, edible vessel for a cloud-like cheese filling. Unlike meat-stuffed peppers which can sometimes feel heavy, the ricotta version is airy, herbal, and sophisticated.
The magic happens in the oven: the peppers soften and caramelize, developing a slight sweetness that balances the savory, garlicky ricotta. It is a vegetarian showstopper that works equally well as a light lunch, a side dish, or a colorful appetizer.
The Elements of a Perfect Stuffing
The goal is a filling that is sturdy enough to hold its shape but creamy enough to feel luxurious.
| Ingredient | Amount | Role |
| Bell Peppers | 4 large (any color) | The sweet, tender “boat” for the cheese |
| Whole Milk Ricotta | 15 oz | The creamy, mild foundation |
| Parmesan Cheese | 1/2 cup | Adds saltiness and a savory “umami” kick |
| Large Egg | 1 | The binder; keeps the filling from being runny |
| Fresh Basil/Parsley | 1/4 cup | Provides a garden-fresh aromatic finish |
| Garlic | 2 cloves, minced | For essential savory depth |
| Red Pepper Flakes | A pinch | Optional; for a subtle “back-of-the-throat” heat |
Step-by-Step Instructions
1. Prep the “Boats”
Preheat your oven to 400°F (205°C). Slice the bell peppers in half from top to bottom, going right through the stem (the stem helps the pepper hold its shape). Remove the seeds and the white membranes.
Pro Tip: Lightly salt the inside of the empty peppers and place them cut-side down on a paper towel for 5 minutes. This draws out excess moisture so they don’t get “soggy” during roasting.
2. The Ricotta Blend
In a medium bowl, combine the ricotta, egg, Parmesan, minced garlic, and chopped herbs. Fold everything together until well-mixed.
- The Texture Trick: If your ricotta seems very watery, strain it through a fine-mesh sieve for 15 minutes before mixing. A dry ricotta leads to a “fluffier” baked result.
3. Filling and Nesting
Place the pepper halves in a baking dish, cut-side up. They should be snug but not overlapping. Spoon the ricotta mixture into each pepper, filling them right to the top.
4. The Oven Roast
Pour about 1/4 cup of water into the bottom of the baking dish (this creates steam to help soften the peppers). Cover the dish with foil and bake for 20 minutes.
Remove the foil, sprinkle a little extra Parmesan on top, and bake for another 15–20 minutes uncovered.
- The Goal: You want the peppers to be tender when pierced with a fork and the cheese to have a golden, slightly blistered top.
Flavor and Texture Notes
This dish is all about the soft-on-soft experience. The peppers should be “fork-tender”—yielding easily without falling apart. The filling has a texture similar to a baked lasagna layer: custardy, rich, and bursting with the scent of fresh basil.
The flavor is a classic Italian profile. The sweetness of the roasted pepper skin acts as a natural “sauce” for the salty, herbal cheese inside. It’s a clean, balanced bite that doesn’t leave you feeling weighed down.
Tips and Variations
- The Marinara Base: For a more substantial meal, pour a layer of marinara sauce into the bottom of the baking dish before adding the peppers. The peppers will braise in the sauce as they bake.
- Add Texture: Stir in 1/4 cup of toasted pine nuts or cooked quinoa into the ricotta mixture for an added “crunch” or protein boost.
- Spinach Ricotta: Squeeze the liquid out of a handful of cooked spinach and chop it into the cheese mix for a “spanakopita” style vibe.1
- The Mini-Appetizer: Use mini sweet peppers instead of large bell peppers. They make perfect two-bite appetizers for parties.
FAQ
Why are my peppers still crunchy?
Peppers vary in thickness. If your peppers are very thick-walled, you may need to pre-roast the empty shells for 10 minutes before stuffing them, or simply extend the “covered” portion of the baking time.
Can I make these ahead of time?
Absolutely. You can stuff the peppers up to 24 hours in advance and keep them in the fridge. Just add 5–10 minutes to the baking time since you’ll be starting from a cold temperature.
Do I have to use an egg?
The egg is what makes the ricotta “set” into a sliceable texture. Without it, the cheese will remain very soft and might spill out when you cut into the pepper. If you need an egg-free version, a tablespoon of cornstarch can help bind the cheese.
Conclusion
Ricotta-Stuffed Peppers are a testament to how elegant simple ingredients can be when treated with a little heat and time. They bring a pop of color to the table and a level of comfort that makes them a repeat favorite for vegetarians and meat-eaters alike.