Ricotta Stuffed Bell Peppers (Printable Version)

Roasted bell peppers filled with creamy herbed ricotta and sautéed spinach for a vibrant Italian-inspired dish.

# What You Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh spinach, roughly chopped

→ Cheese Mixture

05 - 1½ cups ricotta cheese
06 - ½ cup grated Parmesan cheese
07 - 1 large egg
08 - ¼ cup chopped fresh basil (or 1 tablespoon dried basil)
09 - ¼ cup chopped fresh parsley
10 - ¼ teaspoon ground black pepper
11 - ½ teaspoon salt

→ Topping

12 - ½ cup shredded mozzarella cheese
13 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut the bell peppers in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3 minutes. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, and black pepper. Fold in the cooled spinach mixture until evenly distributed.
05 - Spoon the ricotta filling evenly among the pepper halves, mounding slightly. Sprinkle shredded mozzarella cheese over each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
07 - Remove the foil and continue baking for an additional 10 minutes, until the mozzarella is bubbly and golden. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The filling tastes like the best part of lasagna without all the layering work and waiting.
  • They look stunning on a plate with almost zero effort, which makes them perfect for impressing last minute dinner guests.
  • Leftovers reheat beautifully the next day and taste even better when the flavors have had time to mingle.
02 -
  • Do not skip draining the ricotta because wet filling turns the peppers into a soggy mess that falls apart on the plate.
  • The foil cover is not optional, those first twenty five minutes of steam are what transform tough raw peppers into something tender and silky.
  • A pinch of red pepper flakes in the filling is a game changer if you enjoy a little heat with your comfort food.
03 -
  • Let the spinach mixture cool completely before adding it to the ricotta or the egg will start to cook and you will get weird lumps.
  • For a crowd double the recipe and use a full sheet pan, just rotate it halfway through baking since most ovens have hot spots.

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