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Ricotta Stuffed Peppers Recipe Easy Homemade Side Dish Idea

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A quick and easy side dish featuring bell peppers stuffed with a creamy ricotta and herb filling, roasted to perfection with a golden top. Perfect for weeknights or entertaining guests.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • Olive oil (for roasting)
  • Salt and freshly ground black pepper (to taste)
  • 1 ½ cups whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg (room temperature)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • Optional toppings:
  • ½ cup shredded mozzarella or fontina cheese
  • Red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry 4 large bell peppers. Slice each in half lengthwise and carefully remove the seeds and white membranes. Keep the stem on for presentation if desired.
  3. Lightly brush the pepper halves with olive oil and sprinkle with salt and pepper. Place them cut side up in a baking dish and roast for about 15 minutes until they begin to soften but still hold their shape.
  4. While peppers roast, in a medium bowl, combine 1 ½ cups ricotta, ½ cup grated Parmesan, 1 large egg, minced garlic, chopped basil and parsley, lemon zest, salt, and pepper. Mix gently until just combined.
  5. Remove the peppers from the oven carefully. Spoon the ricotta mixture evenly into each pepper half, filling them generously but not overflowing.
  6. Optional: Sprinkle shredded mozzarella or fontina cheese on top for a bubbly golden crust.
  7. Return the dish to the oven and bake for another 20-25 minutes, until the filling is set and the tops are lightly browned.
  8. Check for doneness: peppers should be tender but still hold their shape, and the ricotta filling should feel firm to the touch and slightly golden on top.
  9. Let cool for 5 minutes before serving.

Notes

Use small-curd, firm ricotta to avoid soggy filling. Fresh herbs brighten the flavor; dried herbs can be used at one-third the amount. Cover with foil if tops brown too quickly. Filling can be made a day ahead and refrigerated. To reheat, warm in a 350°F oven for 10-15 minutes; avoid microwaving to keep texture.

Nutrition

Keywords: ricotta stuffed peppers, easy side dish, homemade stuffed peppers, baked peppers, ricotta recipe, vegetarian side dish, gluten-free side

Find it online: https://cooltastes.com/ricotta-stuffed-peppers-recipe-easy-homemade-side-dish-idea/