Creamy Ricotta-Stuffed Bell Peppers Recipe
Introduction
Ricotta Stuffed Peppers are a simple and delicious way to enjoy fresh vegetables combined with creamy cheese. This easy recipe highlights the sweet flavor of bell peppers filled with a herb-infused ricotta mixture, perfect as a light meal or appetizer.
Ingredients
- 4 large bell peppers
- 1 cup ricotta cheese
- 2 tablespoons fresh herbs (such as basil, parsley, or oregano), chopped
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- Step 2: In a bowl, mix the ricotta cheese with the chopped herbs, salt, and pepper until well combined.
- Step 3: Stuff each bell pepper evenly with the ricotta mixture, filling them completely but not overflowing.
- Step 4: Place the stuffed peppers upright in a baking dish. Bake for 25-30 minutes or until the peppers are tender and the filling is warmed through.
Tips & Variations
- Try adding finely chopped garlic or grated Parmesan to the ricotta mixture for extra flavor.
- Use a mix of colorful bell peppers to make the dish visually appealing.
- For a baked variation, top the peppers with shredded mozzarella and broil for 2 minutes to get a golden crust.
Storage
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese instead of ricotta?
Yes, you can substitute ricotta with cottage cheese or cream cheese for a different texture, but ricotta provides the best creamy consistency for stuffing.
Should I cook the bell peppers before stuffing them?
No need to pre-cook the peppers. Baking them stuffed allows the peppers to cook perfectly while the filling heats through.
PrintCreamy Ricotta-Stuffed Bell Peppers Recipe
Delicious and creamy ricotta stuffed bell peppers baked to tender perfection, enhanced with fresh herbs for a flavorful vegetarian appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers (serves 2-4) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 4 large bell peppers (any color)
Filling
- 1 1/2 cups ricotta cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow shells ready for stuffing.
- Make the Filling: In a bowl, combine ricotta cheese, chopped fresh herbs (parsley and basil), salt, black pepper, and Parmesan cheese if using. Mix well until all ingredients are thoroughly incorporated.
- Stuff the Peppers: Spoon the ricotta mixture evenly into each hollowed bell pepper, pressing gently to fill completely without overstuffing.
- Bake: Place the stuffed peppers upright in a baking dish. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the filling is slightly golden on top.
- Serve: Let the peppers cool for a few minutes before serving. These are perfect as a vegetarian main or a hearty appetizer.
Notes
- You can add chopped spinach or sautéed mushrooms to the ricotta filling for more texture and flavor.
- Use a mix of bell pepper colors for a more visually appealing dish.
- For a vegan option, substitute ricotta with plant-based cheese alternatives.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
Keywords: ricotta stuffed peppers, baked peppers, vegetarian stuffed peppers, Italian appetizer, cheese stuffed peppers
