If you’re searching for a comforting vegetarian dinner that feels both rustic and elegant, these Ricotta Stuffed Peppers are exactly what you need. Sweet red and yellow bell peppers are filled with a creamy blend of ricotta, Parmesan, fresh herbs, and garlic, then baked until tender and lightly golden on top.
This dish balances richness with freshness. The natural sweetness of the roasted peppers pairs beautifully with the creamy cheese filling, while fresh basil and a squeeze of lemon brighten every bite. Toasted pine nuts add a subtle crunch that elevates the texture from simple to restaurant-worthy.
Naturally gluten free and easy to prepare, these stuffed peppers are ideal for weeknight dinners, meal prep, or even casual entertaining. They look impressive but require minimal effort.
Why You’ll Love These Ricotta Stuffed Peppers
- Vegetarian and gluten free
- Ready in under 1 hour
- Elegant but simple ingredients
- Creamy yet light
- Perfect for meal prep
- Customizable
Unlike heavier casseroles, these peppers feel fresh and balanced while still delivering comfort.
Ingredients
For the Peppers
- 4 large red or yellow bell peppers
- 1 tablespoon olive oil
- Salt and black pepper
For the Ricotta Filling
- 1½ cups whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 garlic clove, finely minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Zest of ½ lemon
- 1 egg (optional for firmer texture)
- Salt and black pepper to taste
For Garnish
- Toasted pine nuts
- Fresh basil leaves
- Extra Parmesan
- Lemon wedges
Step-by-Step Preparation
1. Prepare the Peppers
Preheat oven to 375°F (190°C).
Slice the peppers in half lengthwise and remove seeds and membranes. Brush lightly with olive oil and season with salt and pepper.
Place cut side up in a baking dish.
2. Make the Ricotta Filling
In a mixing bowl, combine ricotta, Parmesan, garlic, parsley, basil, lemon zest, salt, and pepper. If you prefer a slightly firmer filling, add one egg and mix well.
Taste and adjust seasoning.
The filling should be creamy, fresh, and lightly seasoned — not overly salty.
3. Fill the Peppers
Spoon the ricotta mixture evenly into each pepper half. Smooth the tops slightly.
Sprinkle extra Parmesan on top for a golden finish.
4. Bake
Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until peppers are tender and tops are lightly golden.
5. Finish & Serve
Remove from oven and let rest for 5 minutes. Garnish with toasted pine nuts, fresh basil, and a light squeeze of lemon juice.
What Makes This Dish Special
The magic lies in contrast:
- Sweet roasted peppers
- Creamy ricotta filling
- Savory Parmesan depth
- Fresh herbal brightness
- Crunch from pine nuts
It feels indulgent but not heavy.
Serving Suggestions
These Ricotta Stuffed Peppers pair beautifully with:
- Simple arugula salad
- Garlic roasted potatoes
- Tomato cucumber salad
- Warm crusty bread
- Light pasta side dish
For a more filling meal, serve alongside quinoa or brown rice.
Make It Heartier
To boost protein and make it more substantial, you can add:
- Cooked spinach (well drained)
- Sautéed mushrooms
- Chickpeas
- Cooked lentils
- Crumbled feta for extra tang
The base recipe is versatile and forgiving.
Health Benefits
Bell peppers are rich in:
- Vitamin C
- Antioxidants
- Fiber
Ricotta provides:
- Protein
- Calcium
- Healthy fats
This combination creates a balanced vegetarian dish that feels satisfying without excess heaviness.
For additional nutrition guidance, consult Harvard Nutrition Source:
👉 https://www.hsph.harvard.edu/nutritionsource/
Storage & Meal Prep
These stuffed peppers store very well:
- Refrigerate up to 4 days
- Reheat in oven at 350°F
- Can be frozen before baking
They’re excellent for make-ahead meals.
Common Questions
Can I use green peppers?
Yes, but they are less sweet and slightly more bitter.
Do I have to use egg in the filling?
No. Egg helps structure but is optional.
Can I make this vegan?
Yes — use vegan ricotta and nutritional yeast instead of Parmesan.
Approximate Nutrition (Per Serving)
- Calories: ~320
- Protein: 14g
- Carbohydrates: 18g
- Fat: 22g
- Fiber: 4g
Values vary depending on portion and additions.
Why This Recipe Works for Any Occasion
These Ricotta Stuffed Peppers are elegant enough for guests but simple enough for weeknight cooking. They strike a balance between comfort and freshness making them appealing year-round.
Their vibrant red and yellow colors make them visually stunning on the table, and the creamy filling ensures they feel indulgent without being overwhelming.