Herby Ricotta Stuffed Peppers always save dinnertime at my house. Okay, picture this—you’re starving, you want something colorful and hearty, but pasta just feels kinda tired (I get it). Enter this cheap, no-fuss fix! You cut a few corners, stare at your fridge wondering if you have enough cheese, and still end up with a cozy tray of goodness. Oh, and if you like spins on classics, check out these easy vegetarian recipes and our favorite no-meat weeknight dinners for even more inspiration.
Making these is easy
So, listen. Don’t let stuffed anything scare you off. For these Herby Ricotta Stuffed Peppers, the steps are actually laughably basic. Slice sweet bell peppers in half, scoop out seeds (ugh, I know… not fun, but five seconds). Ricotta, herbs, handful of parmesan—plus a little lemon zest if you’re feeling fancy—all get mixed together and spooned in. I’ve piled in spinach before, or that handful of basil dying in the crisper. Honestly, this is one of those “use up those scraggly herbs” nights.
Into the oven at 375°F. Twenty-ish minutes, tops, and somehow your kitchen smells like a five-star restaurant (no kidding, my brother said so and he’s picky). Anyway, pull them out when the cheese bubbles; that’s the magic moment.
If you already have pre-made ricotta, half your job is done. My advice? Grab a spoon and taste the filling before stuffing. Trust me, seasoned ricotta tastes like heaven and nobody will know if you tweak it.
Tips for stuffed peppers
There are some little tricks so your Herby Ricotta Stuffed Peppers don’t flop. Number one—don’t overstuff. Not that I haven’t (guilty) but then the cheese just explodes out and makes a mess. Spoon in just enough so the tops are mounded but not volcano-style.
I’d avoid watery veggies. Mushrooms, for instance, release a ton of liquid, which can turn the whole tray soggy and sad. If you add spinach or kale, wilt and squeeze dry first. Also, use the freshest ricotta you can find—seriously, it makes a big difference in creaminess.
Oh, and one more—bake on the middle rack. Top rack can blacken the peppers before the filling even warms through.
“These stuffed peppers are game-changers. My kids usually pass on veggies, but not these—clean plates, every time!” —Sarah, happy home cook
What to serve with stuffed peppers
Honestly, Herby Ricotta Stuffed Peppers are filling on their own—some nights, I just eat two halves and call it done. But if you want to round things out, you’ve got options:
- A crisp green salad with zippy vinaigrette. Perfect for cutting the richness.
- Crusty bread for scooping up any cheesy bits left behind (do not skip this).
- Simple brown rice or couscous if you want a little extra bulk.
My go-to is tossing arugula with lemon and olive oil. So easy and pairs like a dream.
Can I stuff the peppers with something else?
Honestly—you do you. Ricotta’s what I swear by, but cottage cheese works if you blend it a little (the texture is, um, chunkier). For heartier vibes, throw in some shredded chicken or cooked quinoa. I’ve mixed in lentils before when I wanted a protein bump. If dairy’s out, swap in seasoned tofu and nutritional yeast. Pretty forgiving all around.
You can even use mini peppers for appetizers. Or stuff poblano peppers if you want a bit of kick. It’s a total “what do I have to use up before groceries day” sort of meal.
How long will stuffed peppers stay fresh?
Here’s the deal. Once the Herby Ricotta Stuffed Peppers are baked, cover them up and stash in the fridge. You’ll get a solid three days before things start to get weird. The cheese firms up a bit but nothing a zap in the microwave can’t fix.
I’ve frozen them too (wrapped tightly, obviously). When ready, thaw, then reheat slow in the oven so the peppers don’t go rubbery.
Common Questions
Can I make Herby Ricotta Stuffed Peppers ahead of time?
Yes—prep and fill the peppers, then refrigerate for up to 24 hours. Bake right before serving.
What kind of bell peppers work best?
Any color is good, but red or yellow are sweeter. Green are punchier—maybe too bitter if you’re not used to it.
Can I use store-bought ricotta?
Totally. If it’s on the watery side, drain it a bit in a colander before mixing up your filling.
Is it possible to make these stuffed peppers vegan?
Yep, just sub in a good dairy-free ricotta and skip the parmesan or use nutritional yeast.
Should I blanch the peppers before stuffing?
Not really for this recipe—baking softens them just right. If you want ultra-tender peppers, though, blanch for 2-3 minutes first.
If you need comfort food that actually feels special
So, there you have it—Herby Ricotta Stuffed Peppers save my sanity when I’m craving something warm, cheesy, and not remotely fussy. Try it just once, trust me, and you’ll probably stash it on your favorites list. For the real-deal rundown and some top chef tips, check Herby Ricotta Stuffed Peppers | Live Eat Learn. If you want to toss spinach in the filling, I stole a few tricks from Spinach and Ricotta Stuffed Peppers | Table for Two® by Julie Chiou and they’re spot-on. Don’t overthink it, just get some peppers and start stuffing. Your kitchen will smell amazing, promise.
Herby Ricotta Stuffed Peppers
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Slice the bell peppers in half and remove the seeds.
- In a mixing bowl, combine the ricotta, parmesan, lemon zest, spinach, and herbs.
- Taste the filling and adjust the seasoning if needed.
- Spoon the ricotta mixture into the halved bell peppers, being careful not to overstuff.
- Place the stuffed bell peppers on a baking tray and bake for 20 minutes, or until the cheese is bubbly.
Notes
Herby Ricotta Stuffed Peppers
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Slice the bell peppers in half lengthwise and scoop out the seeds.
- In a mixing bowl, combine the ricotta, parmesan, lemon zest, and fresh herbs. Mix well.
- If using, add the wilted spinach to the mixture and combine.
- Spoon the filling into the halved bell peppers, ensuring not to overstuff.
- Place the stuffed peppers on a baking tray and bake for about 20 minutes, or until the cheese is bubbling.
