Roasted Ricotta Stuffed Bell Peppers Recipe
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.
- 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
Scale
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
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the peppers.
- 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.
- 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.
- 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.
- Stuff the Peppers: Remove the partially roasted peppers from the oven carefully and fill each cavity generously with the cheese mixture.
- 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.
- 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
