Ricotta Stuffed Bell Peppers (Printable Version)
Roasted bell peppers filled with herbed ricotta and spinach, topped with melted mozzarella for a satisfying vegetarian dish.
# Ingredient List:
→ 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 Filling
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:
01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut each bell pepper 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. 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 mozzarella is bubbly and golden brown on top. Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- The ricotta filling stays incredibly creamy while the pepper edges caramelize into something almost candy-sweet, creating a contrast that makes people close their eyes when they take the first bite.
- It feels like a special occasion dish but honestly comes together with pantry staples and about fifteen minutes of real effort.
02 -
- Skipping the foil cover leads to peppers that stay firm and slightly raw at the bottom while the tops overcook. That covered steaming time is what makes the whole thing tender.
- Wet ricotta will make the filling soupy and sad. Always drain it first, and if your spinach releases a lot of liquid after wilting, give it a squeeze before adding it to the bowl.
03 -
- Taste your ricotta before mixing the filling. Some brands are remarkably bland, and if yours tastes flat, add an extra pinch of salt and a squeeze of lemon to wake it up.
- Run the stuffed peppers under the broiler for the last two minutes if you want those gorgeous browned cheese spots that make people reach for their phones to take a photo.