Herby Ricotta Stuffed Peppers (Printable Version)

Bell pepper halves brimming with herbed ricotta, baked until creamy and lightly golden.

# What You'll 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

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

# Method:

01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to hold all pepper halves.
02 - Arrange bell pepper halves in the prepared dish cut side up. Drizzle with olive oil and season with a pinch of salt and pepper.
03 - In a large bowl, combine ricotta, Parmesan, mozzarella, egg, basil, parsley, chives, garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and well blended.
04 - Spoon the ricotta mixture evenly into each pepper half, smoothing the tops.
05 - Cover the baking dish with aluminum foil and bake for 25 minutes.
06 - Remove the foil and continue baking for 10 minutes, or until the filling is set and the tops are lightly golden. Let cool slightly, garnish with extra fresh herbs if desired, and serve warm.

# Chef's Tips:

01 -
  • The ricotta filling stays incredibly creamy while the peppers soften into sweet tender shells that practically melt.
  • It looks impressive enough for a dinner party but honestly comes together with almost zero effort on a weeknight.
  • Everything cooks in one dish which means cleanup is minimal and you get to enjoy your evening.
02 -
  • Wet ricotta is the enemy of a good filling so drain it in a fine mesh strainer for twenty minutes if it looks soupy.
  • The covered baking time is non negotiable because skipping it leaves you with peppers that crunch when they should yield softly.
  • Leftovers reheat beautifully in the oven at 350 degrees for about ten minutes and taste even better the next day.
03 -
  • Room temperature ricotta blends much more smoothly than cold ricotta so pull it from the fridge thirty minutes ahead.
  • The lemon zest is not optional because it is the single ingredient that transforms this from good to memorable and makes people ask for the recipe.

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