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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
  

For the stuffing
  • 1 cup ricotta cheese Use the freshest ricotta for best results.
  • 1/2 cup parmesan cheese, grated
  • 1 tbsp lemon zest Optional, for added flavor.
  • to taste fresh herbs (basil, parsley, etc.) Use up any scraggly herbs.
  • 2 cups spinach, wilted and squeezed dry Optional, for added nutrition.
For the peppers
  • 4 large bell peppers Any color, red or yellow are sweeter.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the bell peppers in half lengthwise and scoop out the seeds.
  3. In a mixing bowl, combine the ricotta, parmesan, lemon zest, and fresh herbs. Mix well.
  4. If using, add the wilted spinach to the mixture and combine.
  5. Spoon the filling into the halved bell peppers, ensuring not to overstuff.
Baking
  1. Place the stuffed peppers on a baking tray and bake for about 20 minutes, or until the cheese is bubbling.

Notes

Serve with a green salad, crusty bread, or simple brown rice. Store any leftovers in the fridge for up to three days, or freeze for later. For vegan options, substitute dairy with tofu and nutritional yeast.