Oh, thank goodness for those weeknights when you just need something comforting, easy, and that tastes like a hug! That’s exactly what this Ricotta Stuffed Peppers Recipe is for me. It’s seriously one of my go-to’s when I’m wrangling the kids and dinner seems like a mountain too high to climb. The filling is just this beautiful, creamy blend of ricotta and Parmesan, and when it bakes up inside those tender bell peppers? Pure magic! I remember making this for the first time years ago, totally stressed about a dinner party, and it was such a lifesaver. It’s just so straightforward, you really can’t mess it up, and that’s what I love about sharing recipes with you – keeping things deliciously simple!
Why You’ll Love This Ricotta Stuffed Peppers Recipe
Honestly, this recipe is a total winner for so many reasons! You’re going to love that:
- It’s ridiculously easy to whip up, perfect for those crazy weeknights.
- The filling is just SO creamy and delicious, you’ll want to eat it with a spoon!
- It’s super versatile – you can totally customize it with your favorite add-ins.
- It’s a complete meal that feels indulgent but is genuinely simple to make.
Gather Your Ingredients for the Ricotta Stuffed Peppers Recipe
Alright, let’s talk about what you need to grab from the store for these amazing stuffed peppers. It’s a pretty simple list, which is part of why I love them so much!
For the Peppers:
- 4 big bell peppers – and honestly, any color works! I usually grab a mix so they look pretty. Just slice ’em in half lengthwise and scoop out all those seeds and the white pith stuff.
For the Filling:
- 15 ounces of ricotta cheese. I always say whole milk ricotta is the way to go here; it’s just creamier!
- Half a cup of grated Parmesan cheese. Don’t skimp here, the flavor is key!
- 1 egg, just give it a quick whisk in a little bowl before you add it.
- A quarter cup of fresh parsley, chopped up. Fresh herbs just make everything taste better, right?
- Half a teaspoon of salt.
- And a quarter teaspoon of black pepper.
For the Topping:
- Half a cup of your favorite marinara sauce. Just enough to dollop on top!
- And a quarter cup of shredded mozzarella cheese. That classic cheesy goodness makes it irresistible.
Essential Equipment for Making Ricotta Stuffed Peppers
Okay, so you really don’t need a ton of fancy gadgets for these Ricotta Stuffed Peppers, which is music to my ears on a busy night! The two main players you’ll want are:
You’ll definitely need a good sturdy mixing bowl where you can get everything combined nice and smooth for that creamy filling. Also, grab a baking dish that’s deep enough to hold your pepper halves snugly. It makes transferring them so much easier and helps them bake up evenly without drying out!
Step-by-Step Guide to Your Ricotta Stuffed Peppers Recipe
Okay, let’s get cooking! Making these Ricotta Stuffed Peppers is super straightforward, and I’ll walk you through every little bit so they turn out absolutely perfect. Trust me, it’s easier than you think!
Prepare the Peppers and Preheat the Oven
First things first, grab your oven mitts and get that oven preheating to 375°F (190°C). While it’s warming up, you’ll want to lightly grease a baking dish – this just helps everything slide out easily later. Now, take those halved bell peppers (seeds and all that white stuff removed, remember?) and nestle them into your prepared dish.
Create the Creamy Ricotta Filling
Grab your mixing bowl and toss in that glorious whole milk ricotta cheese. Add the grated Parmesan, the lightly beaten egg (it helps bind everything together!), your chopped fresh parsley, salt, and pepper. Give it all a really good stir until it’s just beautifully combined and creamy. My trick? Make sure you scrape the bottom of the bowl to get all those delicious bits mixed in!
Stuff and Top the Peppers
Now for the fun part! Spoon that lovely ricotta mixture evenly into each of your pepper halves. Don’t be shy, fill them up nicely! Then, take your marinara sauce and just spoon a little bit – maybe a tablespoon – right over the top of the filling in each pepper. Finally, sprinkle that shredded mozzarella cheese all over the top. Oooh, it’s already looking so good!
Bake Your Ricotta Stuffed Peppers to Perfection
Okay, time for them to hit the oven! Cover your baking dish snugly with foil. This keeps everything nice and steamy, helping those peppers soften up beautifully. Pop them in for about 20 minutes. Then, carefully remove the foil – watch out for that steam! – and pop them back in for another 10 to 15 minutes. You want the peppers to be fork-tender and that cheesy topping to be all melted and golden brown. That’s your signal they’re ready!
Tips for the Best Ricotta Stuffed Peppers
You know, making a great stuffed pepper isn’t just about following the steps; it’s about a few little tricks that really make a difference! Here are my best tips to make your Ricotta Stuffed Peppers Recipe absolutely sing:
When you’re picking out peppers, try to find ones that are pretty symmetrical and have a nice flat bottom once you halve them. This way, they sit up straight in the baking dish and don’t spill all their yummy filling! For that super creamy filling, make sure your ricotta isn’t too watery. If it seems a little wet, give it a quick strain through a fine-mesh sieve for a few minutes before mixing. Nobody wants a watery stuffed pepper, right? For more great tips on making stuffed peppers, check out my article on tips for making stuffed peppers!
Also, don’t over-bake them after you take the foil off! You’re looking for that gorgeous melted, slightly browned cheese and tender peppers, but you don’t want them to get mushy. Overcrowding the baking dish can also lead to uneven cooking, so give those peppers just a little bit of breathing room. Give these a try, and you’ll see what I mean!
Ingredient Notes and Substitutions for Ricotta Stuffed Peppers
Okay, let’s chat about some of the ingredients in this Ricotta Stuffed Peppers Recipe! It’s pretty flexible, which is nice. If you can only find part-skim ricotta, it’ll still work, but I really, *really* think whole milk ricotta just gives you that dreamiest, creamiest texture. It’s worth seeking out if you can!
As for the herbs, fresh parsley is lovely, but honestly, a teaspoon of dried parsley works in a pinch. And if you don’t have marinara sauce handy? A good quality pasta sauce will do the trick just fine! For the topping, if you don’t have mozzarella, a sprinkle of Monterey Jack or even a little extra Parmesan on top would be delicious too. We want this recipe to be easy and forgiving!
Frequently Asked Questions about Ricotta Stuffed Peppers
Got questions about this delicious Ricotta Stuffed Peppers Recipe? I get it! It’s always good to know a few extra bits before you start.
Can I make this Ricotta Stuffed Peppers Recipe ahead of time?
Oh, absolutely! You can totally get these stuffed peppers ready to go a day ahead of time. Just prepare them right up until you’d pop them in the oven, then cover the baking dish tightly and pop it in the fridge. You might need to add a few extra minutes to the baking time since they’ll be cold, but it’s totally doable!
How can I make this vegetarian Ricotta Stuffed Peppers Recipe heartier?
If you want to make these even more of a main event, easily add some cooked ground meat – like beef, turkey, or even Italian sausage – to the ricotta filling mixture. Or, for a veggie boost, sautéed mushrooms, zucchini, or even some cooked quinoa can be mixed right in. It makes them super satisfying!
What are the best peppers to use for stuffed peppers?
Honestly, any bell peppers will work for this Ricotta Stuffed Peppers Recipe! I usually go for a mix of colors because they look so pretty when served. Just make sure they’re on the bigger side and have a nice shape so your filling doesn’t spill out. They should be tender but not totally mushy after baking.
Nutritional Information (Estimate)
Just a quick note, my pals! The nutritional info for any recipe can really dance around depending on the exact brands you use and the size of your peppers. But, as a rough guide, you’re looking at something around 250-300 calories, about 15-20 grams of protein, 15-20 grams of carbs, and maybe 12-15 grams of fat per stuffed pepper half. It’s a pretty balanced meal, if I do say so myself!
Share Your Ricotta Stuffed Peppers Creation!
Okay, now that you’ve hopefully made a batch of these amazing Ricotta Stuffed Peppers, I would absolutely LOVE to hear all about it! Did you try any fun additions? How did they turn out for you? Please, please leave a comment below and tell me everything, or even rate the recipe. If you snapped a pic, you know I want to see it – tag me on social media! Hearing from you makes my day!
Ricotta Stuffed Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- In a mixing bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix well.
- Spoon the ricotta mixture evenly into the prepared bell pepper halves.
- Place the stuffed peppers in the baking dish. Spoon a tablespoon of marinara sauce over the top of each pepper half.
- Sprinkle the shredded mozzarella cheese over the marinara sauce.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and lightly browned.