Ricotta Stuffed Bell Peppers (Print version)

Roasted bell peppers filled with herbed ricotta and spinach, baked until golden and bubbly.

# What goes in:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh spinach, roughly chopped

→ Cheese Mixture

05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/4 cup chopped fresh basil (or 1 tbsp dried basil)
09 - 1/4 cup chopped fresh parsley
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp salt

→ Topping

12 - 1/2 cup shredded mozzarella cheese
13 - 2 tbsp olive oil

# Cooking steps:

01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut the bell peppers in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped basil, parsley, salt, and black pepper. Fold in the cooled spinach mixture until evenly incorporated.
05 - Spoon the ricotta filling evenly into each pepper half. Sprinkle shredded mozzarella cheese over the top of each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
07 - Remove the foil and continue baking for an additional 10 minutes, until the mozzarella is bubbly and golden brown on top. Let rest for 5 minutes before serving.

# Tips from flavorandfeast:

01 -
  • The filling comes together in one bowl with no fancy techniques, just stir and stuff your way to dinner.
  • Those golden bubbling tops of mozzarella will make everyone hover around the oven waiting for a bite.
  • They reheat beautifully the next day, which means lunch is already handled.
02 -
  • Do not skip draining excess liquid from the ricotta or your filling will be watery and sad.
  • Covering with foil for the first half of baking is the secret to peppers that are tender but not collapsed.
03 -
  • Let the spinach mixture cool completely before mixing it into the ricotta or the egg will start to cook and leave tiny scrambled bits in the filling.
  • A light drizzle of good olive oil on the pepper edges before baking creates a slightly charred irresistible finish.

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