Ricotta Stuffed Peppers Recipe
Tender bell peppers filled with a silky ricotta and Parmesan mixture, baked in tangy marinara and finished with melted mozzarella.
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
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Place pepper halves cut side up in a 9×13-inch baking dish.
Cheese Filling
- In a medium bowl, whisk together the ricotta, Parmesan, egg, basil, garlic, salt, and pepper until smooth.
Assembly & Baking
- 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.
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.