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Herby Ricotta Stuffed Peppers filled with fresh herbs and creamy ricotta cheese

Herby Ricotta Stuffed Peppers

A cozy and delicious dish featuring creamy ricotta cheese, fresh herbs, and vibrant bell peppers, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Stuffed Pepper Ingredients
  • 4 large large bell peppers Any color of sweet bell peppers can be used.
  • 1 cup ricotta cheese Use whole milk ricotta for creaminess.
  • ½ cup grated Parmesan cheese Freshly grated is recommended.
  • 1 cup fresh spinach, chopped Can substitute with kale if desired.
  • ¼ cup fresh basil, chopped Use more for a stronger basil flavor.
  • ¼ cup fresh parsley, chopped Flat-leaf parsley is preferred.
  • 2 cloves garlic, minced Adjust according to preference.
  • to taste Salt and pepper Season to your liking.
  • Olive oil for drizzling Olive oil for drizzling Enhances flavor and moisture.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and carefully remove the seeds. Set aside the tops if you want to roast them for presentation.
Filling
  1. In a mixing bowl, combine the ricotta cheese, grated Parmesan, chopped spinach, basil, parsley, minced garlic, salt, and pepper. Mix until all ingredients are well incorporated and creamy.
Stuffing
  1. Use a spoon to generously fill each bell pepper with the ricotta mixture. Pack it in but do not overfill to avoid spilling during cooking.
Baking
  1. Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over each pepper for added flavor and moisture.
  2. Bake for 25-30 minutes or until the peppers are tender and the filling is heated through.
Serving
  1. Remove from the oven and enjoy your delicious Herby Ricotta Stuffed Peppers!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. These can be prepared ahead of time and frozen before baking. Thaw in the refrigerator before cooking for even baking.