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Herby Ricotta Stuffed Peppers

A delightful and easy recipe for stuffed bell peppers filled with a creamy ricotta mixture, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers Any color is good, but red or yellow are sweeter.
  • 1 cup ricotta cheese Use the freshest ricotta you can find.
  • 1/2 cup parmesan cheese Grated
  • 1 tablespoon lemon zest Optional for added flavor.
  • 1 cup spinach Wilt and squeeze dry before mixing, if using.
  • 1 tablespoon herbs Chopped fresh herbs of your choice (e.g., basil, parsley).

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the bell peppers in half and remove the seeds.
  3. In a mixing bowl, combine the ricotta, parmesan, lemon zest, spinach, and herbs.
  4. Taste the filling and adjust the seasoning if needed.
Assembly
  1. Spoon the ricotta mixture into the halved bell peppers, being careful not to overstuff.
Baking
  1. Place the stuffed bell peppers on a baking tray and bake for 20 minutes, or until the cheese is bubbly.

Notes

These stuffed peppers can be made ahead of time. Prepare and fill the peppers, then refrigerate for up to 24 hours before baking. You can also freeze them tightly wrapped and reheat in the oven. If you want to mix things up, you can use cottage cheese, shredded chicken, or cooked quinoa as substitutes for ricotta.