Ricotta Stuffed Bell Peppers (Print)
Bell peppers filled with creamy ricotta, spinach, and herbs, baked until tender and golden. A comforting Italian-inspired dish.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 cups fresh spinach, chopped
→ Cheese & Dairy
03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1 large egg
→ Herbs & Seasonings
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
09 - 1/2 teaspoon dried oregano
10 - Salt and pepper, to taste
11 - Pinch of nutmeg (optional)
→ Other
12 - 2 tablespoons olive oil
13 - 1 cup tomato sauce
# How-To Steps:
01 - Preheat oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil.
02 - In a skillet over medium heat, add 1 tablespoon olive oil and sauté the chopped spinach for 2 to 3 minutes until wilted. Set aside to cool slightly.
03 - In a large bowl, combine the ricotta cheese, 1/4 cup Parmesan, egg, sautéed spinach, garlic, basil, oregano, nutmeg if using, salt, and pepper. Mix until fully incorporated.
04 - Fill each bell pepper evenly with the ricotta mixture and place them upright in a baking dish.
05 - Spoon tomato sauce around the base of the peppers in the baking dish.
06 - Sprinkle the stuffed peppers with mozzarella and the remaining 1/4 cup Parmesan cheese.
07 - Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes until the peppers are tender and the cheese is golden.
08 - Let the peppers rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- The creamy ricotta filling contrasts beautifully with the sweet tender peppers, creating a texture that feels indulgent yet light.
- It comes together with humble ingredients you probably already have, making it an effortless weeknight win.
02 -
- Do not skip the foil for the first half of baking or the peppers will wrinkle and dry out before they become tender.
- Letting the sautéed spinach cool before mixing it into the ricotta prevents the egg from cooking prematurely and creating a grainy texture.
03 -
- Choose peppers with flat bottoms so they stand upright without wobbling in the baking dish.
- Drain the ricotta in a fine mesh strainer for ten minutes before mixing to avoid a watery filling.