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Classic Baked Vegetarian Ricotta Stuffed Peppers

Four baked Ricotta Stuffed Peppers, two red and two yellow, topped with melted, browned cheese.
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This recipe shows you how to make baked bell peppers filled with a creamy mixture of ricotta cheese, spinach, and Parmesan.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 15 ounces whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 1 large egg, lightly beaten
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish large enough to hold the peppers upright.
  2. Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and white membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
  3. Sauté aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
  4. Make the filling: In a large bowl, combine the ricotta cheese, squeezed dry spinach, 1/2 cup Parmesan cheese, beaten egg, oregano, salt, pepper, and the cooked onion and garlic mixture. Mix until everything is evenly combined.
  5. Stuff the peppers: Spoon the ricotta mixture evenly into each hollowed bell pepper, packing it gently.
  6. Bake: Pour about 1/2 inch of water into the bottom of the baking dish around the peppers to help them steam slightly. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  7. Finish baking: Remove the foil. Sprinkle the tops of the stuffed peppers with the mozzarella cheese and a little extra Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and lightly browned and the peppers are tender.
  8. Serve immediately.

Notes

  • Squeeze the thawed spinach very dry; excess water will make your filling runny.
  • If you prefer a slightly softer pepper before baking, you can boil the hollowed peppers for 5 minutes before stuffing them.
  • For a low-carb option, omit any rice or breadcrumbs you might consider adding to the filling.

Nutrition

Find it online: https://cookifyme.com/ricotta-stuffed-peppers-recipe/