Ricotta Stuffed Sweet Peppers

There was this Tuesday evening when my CSA box overflowed with bell peppers and I refused to let even one go to waste. Something about peppers roasting until their skins wrinkle and char makes the whole house smell like comfort itself.

My sister claims she stopped visiting for dinner and started visiting specifically for these peppers. Last time she walked through the door, the first words out of her mouth were asking if I had the ingredients ready.

Ingredients

• 4 large bell peppers: Red, yellow, or orange work best because they naturally sweeten as they roast
• 2 tbsp olive oil: One tablespoon for coating the peppers, another to drizzle over the stuffed tops
• 1 1/2 cups ricotta cheese: Whole milk ricotta gives the filling the best texture
• 1/2 cup grated Parmesan cheese: Adds that salty, nutty depth that balances the creamy ricotta
• 1/2 cup shredded mozzarella cheese: Creates those irresistible golden bubbles on top
• 1 large egg: Binds everything together so the filling holds its shape
• 2 garlic cloves, minced: Fresh garlic beats garlic powder here every single time
• 2 tbsp fresh basil, chopped: Plus extra for garnish because basil makes everything brighter
• 1 tbsp fresh parsley, chopped: Adds a fresh, grassy note that cuts through the richness
• 1/2 tsp dried oregano: Dried oregano actually works better than fresh in cooked fillings
• Zest of 1 lemon: The secret ingredient that makes people ask what you did differently
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust these based on how salty your cheeses already are
• Pinch of red pepper flakes: Optional, but I always include it for that gentle background warmth

Instructions

Preheat and prep:

Heat your oven to 375°F and grab a baking dish that will hold all eight pepper halves snugly

Prepare the peppers:

Cut each bell pepper lengthwise and scoop out the seeds and membranes, then arrange them cut side up like little boats

Season the peppers first:

Drizzle 1 tablespoon of olive oil over the peppers and sprinkle them with a light dusting of salt and pepper

Mix the filling:

Combine ricotta, Parmesan, mozzarella, egg, garlic, basil, parsley, oregano, lemon zest, salt, pepper, and red pepper flakes in a large bowl until smooth

Stuff generously:

Spoon the ricotta mixture into each pepper half, mounding it slightly above the edges because it will settle as it bakes

Finish and cover:

Drizzle the remaining olive oil over the stuffed peppers and add extra Parmesan on top if you want a cheesier crust

Bake covered first:

Cover the dish tightly with foil and bake for 25 minutes to steam the peppers until they begin to soften

Uncover and brown:

Remove the foil and bake another 10 minutes until the tops turn golden and the peppers are completely tender

Save

These peppers have become my go-to when friends announce they are coming over for dinner at the last minute. I love how something so simple looks elegant on the table.

Making It Your Own

Sometimes I add sautéed spinach or chopped sun-dried tomatoes directly into the ricotta mixture. Both additions disappear into the filling but add these little bursts of flavor that make people pause and ask what they are tasting.

What To Serve Alongside

A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. I also love crusty bread for catching any cheese that escapes the peppers during baking. A light Pinot Grigio or Sauvignon Blanc balances the meal beautifully.

Make Ahead Wisdom

You can stuff the peppers up to a day in advance and keep them covered in the refrigerator. They actually benefit from sitting because the flavors meld together overnight.

• Add 5 to 10 minutes to the covered baking time if they are cold from the fridge
• Let the peppers rest for 5 minutes after baking so the filling sets slightly
• Garnish with fresh basil right before serving so it stays vibrant green

Save

These stuffed peppers have this way of making a weeknight dinner feel like a small celebration, which is sometimes exactly what we need.

Recipe Questions & Answers

→ What types of bell peppers work best for stuffing?

Large sweet bell peppers in red, yellow, or orange varieties are ideal as they hold the filling well and offer vibrant color and natural sweetness.

→ Can I substitute ricotta cheese with another cheese?

Ricotta provides a creamy texture, but alternatives like cottage cheese or cream cheese can be used with adjustments in moisture and seasoning for similar results.

→ How can I make the filling more flavorful?

Incorporate fresh herbs like basil, parsley, garlic, and a touch of lemon zest. Optionally, add sautéed spinach or sun-dried tomatoes for extra depth.

→ What is the best way to bake the stuffed peppers?

Bake covered with foil initially to steam and soften the peppers, then uncovered to brown the tops and develop a golden finish.

→ Are there any common allergens in this dish?

This dish contains milk and egg from the cheeses and egg in the filling, so it’s not suitable for those with dairy or egg allergies.

→ How can I serve this dish?

Serve with a fresh green salad or crusty bread. A crisp white wine like Pinot Grigio complements the flavors nicely.