Hey y'all! If you're looking for a delicious way to enjoy tender bell peppers loaded with creamy, cheesy goodness, this Ricotta Stuffed Peppers Recipe is just what you need. Perfect for weeknight dinners, potlucks, or gatherings, these peppers deliver comforting flavors in every bite. They're a dreamy blend of ricotta, mozzarella, parmesan, and fresh herbs, all wrapped up in juicy roasted bell peppers. Let's get cooking!

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Why You'll Love This

Quick and easy – minimal prep with simple steps, ready in under an hour.
Deliciously creamy and cheesy, the perfect comfort food for any occasion.
Vegetarian-friendly and packed with protein from the ricotta cheese.
Customizable with different herbs, veggies, or protein add-ins.
Beautiful presentation for holiday tables or weeknight treats.

Ingredients

4 large bell peppers (red, yellow, or orange), halved and seeds removed
1 tablespoon olive oil
1 ½ cups ricotta cheese (whole milk recommended)
1 cup shredded mozzarella cheese, divided
⅓ cup grated parmesan cheese
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup marinara sauce (plus more for serving)
Optional: red pepper flakes, extra fresh herbs for garnish

Directions

Prep the Peppers

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side up in the prepared baking dish. Drizzle the peppers with olive oil and sprinkle lightly with salt and pepper. Roast for 10 minutes while you prepare the filling.

Prepare the Ricotta Filling

In a large bowl, combine the ricotta cheese, ¾ cup mozzarella, parmesan, egg, minced garlic, parsley, basil, oregano, salt, and black pepper. Mix until smooth and well combined.

Stuff and Bake the Peppers

Remove the peppers from the oven. Spoon 1-2 tablespoons of marinara sauce into the bottom of each pepper half.
Generously fill each pepper half with the ricotta mixture, smoothing the tops with the back of a spoon.
Sprinkle the tops with the remaining ¼ cup mozzarella cheese.
Cover the baking dish with aluminum foil and return to the oven. Bake for 25 minutes, then remove the foil and bake for another 8-10 minutes, until the cheese is bubbly and golden brown.

Serve

Cool slightly before garnishing with fresh herbs and optional red pepper flakes. Serve with extra warm marinara sauce, if desired. Enjoy!

Notes

If you like a little heat, add a pinch of red pepper flakes to the filling.
Try using flavored oils (like garlic or basil-infused olive oil) for extra depth.
Don’t overbake – check for golden cheese and tender peppers for perfect texture.

Variations

Swap ricotta for cottage cheese or goat cheese for a tangy twist.
Add cooked Italian sausage or ground turkey for a meaty filling.
Stir in chopped spinach, mushrooms, or sun-dried tomatoes for extra veggies.

Required Equipment

9x13-inch baking dish
Mixing bowls
Sharp knife and cutting board
Spoon or spatula for filling
Aluminum foil

Storage Instructions

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through.
Not recommended for freezing, as texture may change once thawed.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad and crusty garlic bread for a complete meal.
Pairs well with pasta, roasted potatoes, or grilled vegetables.
Enjoy as a main course or as a side dish at Italian-inspired dinners.

Pro Tips

Partially roasting the peppers first keeps them tender but not mushy.
Let the stuffed peppers rest a few minutes before serving for easier slicing.
For extra flavor, use freshly grated parmesan instead of pre-grated.

FAQ

Can I make Ricotta Stuffed Peppers ahead of time?: Yes! Assemble the peppers, cover, and refrigerate up to a day before baking. Add a few extra minutes to the bake time if cold.
What’s the best type of bell pepper to use?: Red, yellow, or orange bell peppers are sweetest and roast beautifully, but green works too for a slightly less sweet, earthier taste.
Can I make this recipe gluten-free?: Absolutely! This Ricotta Stuffed Peppers Recipe is naturally gluten-free as long as your marinara and cheeses are certified gluten-free.

Prep Time: 15 minutes
Cook Time: 43 minutes
Total Time: 58 minutes
Yield: 8 halves (serves 4)