Herby Ricotta Stuffed Peppers (Printable Version)

Sweet bell peppers filled with creamy ricotta and herbs, baked until lightly golden and aromatic.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), halved and seeded

→ Cheese & Dairy

02 - 1 1/2 cups ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 1 large egg

→ Herbs & Aromatics

06 - 3 tablespoons fresh basil, chopped
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 2 garlic cloves, minced
10 - Zest of 1 lemon

→ Pantry Staples

11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper

→ Optional Garnish

14 - Extra fresh herbs for serving

# Directions:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold all pepper halves in a single layer.
02 - Arrange bell pepper halves cut side up in the prepared dish. Drizzle with olive oil and season lightly with salt and pepper.
03 - In a large mixing bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, chives, garlic, lemon zest, kosher salt, and black pepper. Stir until smooth and evenly blended.
04 - Spoon the ricotta mixture evenly into each pepper half, distributing the filling generously and smoothing the tops.
05 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes until the peppers begin to soften.
06 - Remove the foil and continue baking for 10 more minutes, or until the filling is set and the tops are lightly golden. Let cool slightly, garnish with fresh herbs, and serve warm.

# Expert Tips:

01 -
  • The ricotta filling stays creamy and light, never heavy or dense, thanks to the lemon zest cutting through the richness.
  • It looks elegant enough for a dinner party but honestly comes together with almost no effort on a random weeknight.
  • Everything cooks in one dish, which means cleanup is blessedly quick and simple.
02 -
  • Do not skip draining the ricotta, because wet ricotta will make the filling weep and the peppers will sit in a puddle instead of baking up creamy and thick.
  • The foil step is not optional since those first twenty five minutes of trapped steam are what transform tough raw peppers into tender, sweet shells.
  • If your peppers are very tall and wobble, slice a thin strip off the bottom of each half so they sit flat and the filling stays put.
03 -
  • Use a melon baller or grapefruit spoon to scoop out the seeds and membranes from the peppers since the curved edge fits perfectly inside and wastes less flesh than a regular spoon.
  • Zest the lemon directly over the bowl of ricotta so the fragrant oils fall straight into the filling rather than drying on a cutting board first.

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