Herby Ricotta Stuffed Peppers (Print Version)

Sweet bell peppers filled with creamy herbed ricotta, spinach and Parmesan, baked until tender.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 2 tablespoons olive oil

→ Ricotta Filling

03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1 cup fresh spinach, chopped
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh basil, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 2 garlic cloves, minced
10 - 1 teaspoon lemon zest
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 large egg

→ Topping

14 - 1/3 cup shredded mozzarella cheese (optional)

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a baking dish with 1 tablespoon of olive oil.
02 - Arrange the pepper halves cut side up in the prepared baking dish. Drizzle with the remaining olive oil and season lightly with salt and pepper.
03 - In a large mixing bowl, combine the ricotta, Parmesan, spinach, parsley, basil, chives, garlic, lemon zest, salt, black pepper, and egg. Stir until smooth and thoroughly blended.
04 - Spoon the ricotta filling evenly into each pepper half, pressing gently to ensure they are well filled.
05 - Sprinkle shredded mozzarella over the stuffed peppers, if desired.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
07 - Remove the foil and continue baking for 10 additional minutes, until the peppers are tender and the filling is lightly golden on top.
08 - Allow the peppers to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The ricotta filling is endlessly forgiving so you can swap herbs and greens based on whatever is wilting in your crisper drawer.
  • It looks stunning on a plate but the entire thing comes together with one bowl and one baking dish.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to mingle.
02 -
  • Undercooked peppers are tough and overcooked ones collapse so test with a knife at the twenty five minute mark and adjust from there.
  • If your ricotta is very wet the filling will be soupy and the peppers will pool liquid so always drain it first.
03 -
  • Let the filling sit for ten minutes before stuffing so the egg has time to bind with the cheese and the herbs release their fragrance into the ricotta.
  • A sharp vegetable peeler run along the outside of the pepper halves removes any tough skin patches that might not soften during baking.

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