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Ricotta Stuffed Peppers Recipe

Ricotta Stuffed Peppers Recipe

Tender bell peppers filled with a silky ricotta and Parmesan mixture, baked in tangy marinara and finished with melted mozzarella.
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Prep Time 10 minutes
Cook Time 28 minutes
Resting Time 5 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Peppers & Sauce
  • 4 bell peppers halved and seeded
  • 0.75 cup marinara sauce
  • 0.5 cup shredded mozzarella cheese
Cheese Filling
  • 1.5 cups ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 1 egg beaten
  • 0.25 cup chopped fresh basil
  • 1 teaspoon minced garlic
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Place pepper halves cut side up in a 9×13-inch baking dish.
Cheese Filling
  1. In a medium bowl, whisk together the ricotta, Parmesan, egg, basil, garlic, salt, and pepper until smooth.
Assembly & Baking
  1. Spoon the cheese filling evenly into each pepper half.
  2. Pour marinara sauce around the peppers in the dish.
  3. Bake for 25 minutes, until the peppers are tender with slight bite and the filling is set.
  4. Sprinkle mozzarella over the tops and bake 3 minutes more, until cheese is bubbling and lightly golden.
  5. Remove from the oven and let rest for 5 minutes before serving.

Notes

Salting pepper halves for 15 minutes before filling draws out excess moisture and deepens their flavor.
Baking uncovered for a final 3 minutes with cheese on top creates a glossy, lightly golden crust.
Layering paper towels between leftovers helps prevent sogginess when storing in the fridge.