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Four Ricotta Stuffed Peppers, red and yellow, with a golden brown, crispy topping and fresh herbs on a white plate.

Ricotta Stuffed Peppers

This recipe for ricotta stuffed peppers is a simple and satisfying meal. Bell peppers are filled with a creamy ricotta mixture and baked until tender.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers
  • 4 bell peppers any color, halved lengthwise, seeds removed
For the Filling
  • 15 oz ricotta cheese whole milk recommended
  • 1/2 cup Parmesan cheese grated
  • 1 egg lightly beaten
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Topping
  • 1/2 cup marinara sauce
  • 1/4 cup mozzarella cheese shredded

Equipment

  • Baking dish
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix well.
  3. Spoon the ricotta mixture evenly into the prepared bell pepper halves.
  4. Place the stuffed peppers in the baking dish. Spoon a tablespoon of marinara sauce over the top of each pepper half.
  5. Sprinkle the shredded mozzarella cheese over the marinara sauce.
  6. Cover the baking dish with foil and bake for 20 minutes.
  7. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and lightly browned.

Notes

Serve hot. You can add cooked ground meat or vegetables to the filling for a heartier meal.