Why Make This Recipe
Baked Ricotta Stuffed Peppers are a delicious and healthy meal option that is simple to prepare. They offer a great way to enjoy colorful vegetables, creamy ricotta, and rich cheese flavors all in one dish. This recipe is perfect for family dinners or gatherings with friends. Plus, it’s a vegetarian dish that appeals to many.
How to Make Baked Ricotta Stuffed Peppers
Ingredients
- 4 large bell peppers
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup marinara sauce
- Fresh basil for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
- In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, chopped spinach, garlic powder, salt, and black pepper.
- Stuff each bell pepper with the ricotta mixture and place them upright in the baking dish.
- Drizzle olive oil over the stuffed peppers and spoon marinara sauce on top.
- Sprinkle the remaining mozzarella cheese on top of the peppers.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
How to Serve Baked Ricotta Stuffed Peppers
Baked Ricotta Stuffed Peppers are best served warm from the oven. You can add a side salad or some garlic bread for a complete meal. These stuffed peppers can also be sliced and served as an appetizer.
How to Store Baked Ricotta Stuffed Peppers
If you have leftovers, let the stuffed peppers cool completely. Then cover them and store them in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just make sure to wrap them well in plastic wrap and foil.
Tips to Make Baked Ricotta Stuffed Peppers
- For extra flavor, try adding Italian herbs like oregano or basil to the ricotta mixture.
- You can use any color of bell peppers—red, orange, yellow, or green—for different tastes and looks.
- Make sure to not overstuff the peppers to prevent spilling during baking.
Variation
You can add other vegetables like chopped mushrooms or zucchini to the ricotta mixture. If you want to add some protein, cooked ground turkey or chicken can be mixed into the filling.
FAQs
Can I use other types of cheese?
Yes! You can experiment with different cheeses like feta or goat cheese to change the flavor.
Can I make these stuffed peppers ahead of time?
Absolutely! You can prepare the peppers and the filling ahead of time. Just stuff them and bake when you are ready to eat.
How long do baked stuffed peppers last in the fridge?
Stored properly, they can last up to 3 days in the refrigerator. Make sure to keep them in an airtight container.
Baked Ricotta Stuffed Peppers
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
- In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, chopped spinach, garlic powder, salt, and black pepper.
- Stuff each bell pepper with the ricotta mixture and place them upright in the baking dish.
- Drizzle olive oil over the stuffed peppers and spoon marinara sauce on top.
- Sprinkle the remaining mozzarella cheese on top of the peppers.
- Cover the baking dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.