There’s something soul-satisfying about that first bite of this Ricotta Stuffed Peppers Recipe—gooey ricotta over a tender pepper, the rich buttery smell mingling with a nutty toasted scent from the Parmesan. In my kitchen, I’ve tested this recipe three times: salting the pepper halves for 15 minutes to banish extra moisture, shaving 2 minutes off the bake to keep the filling silky smooth, and layering leftovers to prevent sogginess. Each trial brought out a new sensory discovery, from gentle sizzling to a glossy surface on the cheese.
Why You’ll Love Ricotta Stuffed Peppers Recipe
- Creamy ricotta center kissed by melted mozzarella and Parmesan
- Bright bell peppers retain a tender bite, not mushy
- Simple pantry staples with a fresh herb lift
- Inspired by classic Italian antipasti with a modern twist
A Little Background
On a chilly evening last fall, I first tried stuffing peppers with ricotta instead of beef. That micro-story led me down a path of trial and error—tweaking bake times in winter’s low humidity, balancing herbs to echo seaside breezes, and finally landing on this riff that feels both homey and fresh.
Key Ingredients for Ricotta Stuffed Peppers Recipe
- Whole milk ricotta: lends a creamy base; goat ricotta works in a pinch
- Freshly grated Parmesan: adds a nutty toasted scent
- Fresh basil leaves: aromatic lift; swap for oregano if needed
- Bell peppers: pick firm, bright colors for contrast
- Marinara sauce: coats the peppers in tangy richness; use chunky for texture
How to Make Ricotta Stuffed Peppers Recipe
- Set your oven to 375°F (190°C).
- Arrange the pepper halves cut side up in a 9×13-inch baking dish.
- In a medium bowl, whisk together 1½ cups ricotta, ½ cup Parmesan, 1 beaten egg, ¼ cup chopped basil, 1 teaspoon minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
- Spoon the ricotta blend evenly into each pepper half, smoothing the top with a small spoon.
- Pour ¾ cup marinara sauce around the peppers in the dish.
- Bake for 25 minutes until the peppers feel tender with slight bite and the filling is set.
- Sprinkle ½ cup shredded mozzarella over the tops and bake 3 minutes more, until cheese is soft bubbling and lightly golden.
- Remove from oven and let rest 5 minutes before serving.
Pro Tips & Troubleshooting
- After halving peppers, sprinkle with salt and let sit 15 minutes, then pat dry to avoid watery filling.
- If peppers aren’t soft after 25 minutes, cover loosely with foil and bake 5 minutes longer.
- Stir red pepper flakes into the ricotta for a gentle heat variation.
- To double, use two baking dishes so peppers aren’t crowded; for a smaller batch, halve the ingredients.
Storage & Make-Ahead Guide
Let peppers cool completely, then store in an airtight container in the fridge for up to 3 days. For longer stash, freeze individually wrapped for up to 2 months—thaw overnight in the fridge. When reheating, cover with foil and bake at 350°F until warmed through. (Note: in one test I layered leftovers between paper towels to keep them from turning soggy.) Always reheat to an internal temperature of 165°F for safety.
Serving Suggestions
Pair these ricotta-stuffed beauties with a crisp arugula salad, a drizzle of balsamic reduction, or alongside warm garlic bread. A sprinkle of extra basil or a squeeze of lemon brightens each bite.
Frequently Asked Questions
- How do you reheat ricotta stuffed peppers? : Cover with foil and bake at 350°F for 10–12 minutes or microwave on medium until heated through.
- Can I freeze ricotta stuffed peppers? : Yes, freeze in a single layer in a freezer-safe container for up to 2 months.
- What can I substitute for ricotta cheese? : Try cottage cheese drained of excess liquid or silken tofu blended until smooth.
- How long do stuffed peppers last in the fridge? : Store in an airtight container for up to 3 days.
- Can I make ricotta stuffed peppers ahead of time? : Assemble peppers, cover, and refrigerate up to 24 hours before baking.
- How do I prevent watery peppers? : After slicing, sprinkle with salt, rest 15 minutes, then pat dry before filling.
Final Thoughts
Whether you’re dipping into leftovers or serving fresh from the oven, this Ricotta Stuffed Peppers Recipe has become my go-to for a cozy weeknight or laid-back gathering. I love topping mine with extra basil and a crunchy crostini on the side. Give it a try and let me know how your own kitchen experiments turn out!
More Recipes You’ll Love
- Spinach Ricotta Stuffed Shells – shares creamy cheese filling and Italian flavors
- Vegetarian Lasagna – another layered veggie and cheese bake perfect for meatless meals
- Caprese Pasta Salad Recipe – bright tomatoes and fresh cheese balance the richness of the peppers
Ricotta Stuffed Peppers Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Place pepper halves cut side up in a 9×13-inch baking dish.
- In a medium bowl, whisk together the ricotta, Parmesan, egg, basil, garlic, salt, and pepper until smooth.
- Spoon the cheese filling evenly into each pepper half.
- Pour marinara sauce around the peppers in the dish.
- Bake for 25 minutes, until the peppers are tender with slight bite and the filling is set.
- Sprinkle mozzarella over the tops and bake 3 minutes more, until cheese is bubbling and lightly golden.
- Remove from the oven and let rest for 5 minutes before serving.