Ricotta Stuffed Peppers Recipe
Creamy ricotta and Parmesan fill sweet bell peppers and bake to golden perfection in just 30 minutes. A simple, satisfying vegetarian dish that works as a light main or a flavorful side.
Equipment
- Baking tray
- Mixing bowl
- Parchment paper
Ingredients
- 4 large bell peppers, halved and deseeded any color
- 1 cup whole milk ricotta cheese 250g
- 1/2 cup grated Parmesan cheese 50g
- 1 large egg
- 2 cloves garlic, minced
- 1/2 small onion, finely diced
- 1 tsp sweet fresh paprika
- 1/2 tsp dried oregano
- salt and black pepper to taste
- 2 tbsp olive oil
- fresh parsley or basil to finish
Instructions
- Preheat your oven to 200C (390F) and line a baking tray with parchment paper.
- Prepare the peppers by halving them lengthwise and removing seeds and white membranes. Brush the outside lightly with olive oil and place cut-side up on the tray.
- Mix the filling by combining ricotta, Parmesan, egg, garlic, onion, paprika, oregano, salt, and pepper in a bowl. Stir until smooth.
- Fill each pepper half generously with the ricotta mixture without overfilling.
- Drizzle a little olive oil over the tops and bake for 22 to 25 minutes, until peppers are tender and the filling is golden on top.
- Rest for 5 minutes before serving and top with fresh parsley or basil.
Notes
- Drain wet ricotta through a fine sieve for 10 minutes before mixing for best texture.
- Season the filling well before baking - ricotta is naturally mild.
- Red and yellow peppers give the sweetest result.
- Leftovers keep in the fridge for up to 3 days - reheat in the oven, not the microwave.