Roasted Ricotta Stuffed Bell Peppers Recipe

Introduction

Roasted Ricotta Stuffed Bell Peppers are a delicious and comforting dish perfect for any meal. Combining creamy ricotta and melted mozzarella with tender roasted peppers creates a flavorful and easy-to-make recipe guaranteed to please.

Ingredients

• 2 bell peppers, halved and seeds removed (use a combination of colors if desired)
• 2 tbsp olive oil
• 1 cup ricotta cheese or farmer’s cheese
• 1 cup shredded mozzarella cheese
• 2-3 garlic cloves, minced
• Salt and black pepper to taste
• Pinch of red chili flakes
• 1 egg
• 1 tbsp fresh basil, for serving

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Place the bell pepper halves cut-side up on a baking sheet and drizzle both sides with olive oil.
2. Step 2: Roast the peppers in the oven for 15 minutes until they begin to soften.
3. Step 3: In a bowl, mix together ricotta cheese, shredded mozzarella, minced garlic, salt, black pepper, red chili flakes, and the egg until fully combined and creamy.
4. Step 4: Spoon the cheese mixture evenly into each roasted pepper half.
5. Step 5: Return the stuffed peppers to the oven and bake for an additional 30 minutes, until the tops are golden and the cheese is bubbly and set.
6. Step 6: Remove from the oven and sprinkle fresh basil over the peppers before serving.

Tips & Variations

• For a richer flavor, try adding a handful of grated Parmesan cheese to the filling mixture.
• Use different colored bell peppers for a vibrant presentation.
• Add chopped spinach or sun-dried tomatoes to the filling for extra texture and taste.
• If you prefer a milder dish, omit the red chili flakes.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350-degree oven for 10–15 minutes until warmed through, or microwave until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for the filling?

Yes, you can substitute ricotta with cottage cheese or cream cheese for a different texture, and mozzarella can be replaced with provolone or Monterey Jack for meltiness.

Should I roast the peppers before stuffing?

Yes, roasting softens the peppers and enhances their sweetness, ensuring they cook evenly and are tender once stuffed and baked further.

Roasted Ricotta Stuffed Bell Peppers Recipe

Print Recipe

★★★★★

5 from 112 reviews

These Roasted Ricotta Stuffed Bell Peppers are a flavorful and comforting dish featuring colorful bell peppers filled with a creamy mixture of ricotta, mozzarella, and garlic, then roasted to perfection. Topped with fresh basil, they make a delicious vegetarian entree or side that’s easy to prepare and perfect for any occasion.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 stuffed bell pepper halves (serves 2-4) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Peppers

• 2 bell peppers, halved and seeds removed (use a combination of colors for best visual appeal)
• 2 tbsp olive oil

Filling

• 1 cup ricotta cheese or farmer’s cheese
• 1 cup shredded mozzarella cheese
• 2–3 garlic cloves, minced
• 1 egg
• Salt and black pepper to taste
• Pinch of red chili flakes

Garnish

• 1 tbsp fresh basil leaves, chopped or whole, for serving

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the peppers.
2. Prepare the Peppers: Place the halved and deseeded bell peppers on a baking sheet. Drizzle both sides with olive oil to help with roasting and prevent drying out.
3. Roast the Peppers: Roast the peppers in the oven for 15 minutes; this softens them slightly, making them easier to fill and enhancing their natural sweetness.
4. Prepare the Filling: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, minced garlic, egg, salt, black pepper, and red chili flakes. Stir until fully incorporated and creamy.
5. Stuff the Peppers: Remove the partially roasted peppers from the oven carefully and fill each cavity generously with the cheese mixture.
6. Bake Again: Return the stuffed peppers to the oven and bake for an additional 30 minutes. This allows the filling to set, the cheese to become bubbly, and the tops to turn a delicious golden brown.
7. Serve: Once done, remove from oven and top with fresh basil leaves before serving for an aromatic and fresh flavor boost.

Notes

• For extra flavor, you can add chopped sun-dried tomatoes or herbs like oregano or thyme to the filling.
• This recipe works well with various types of cheese if you prefer a different flavor profile.
• Leftover stuffed peppers can be refrigerated for up to 2 days and reheated in the oven.
• To reduce heat, omit the red chili flakes or adjust according to taste.
• Use farmer’s cheese as a substitute for ricotta for a tangier taste and slightly firmer texture.

Keywords: roasted stuffed peppers, ricotta stuffed peppers, baked bell peppers, vegetarian stuffed peppers, cheesy stuffed peppers, Italian stuffed peppers