Description

Ricotta Stuffed Peppers are a creamy, herb‑bright, Mediterranean inspired dish that feels Tuscan in flavor and easy enough for weeknights. Sweet bell peppers cradle a lush ricotta‑Parmesan filling with garlic, parsley and basil, then bake to tender perfection with a hint of golden crust. A satisfying vegetarian main or side, this under‑an‑hour recipe uses pantry staples for a casual yet elegant dinner, ideal for meal prep and Pinterest‑worthy plates.

Ingredients

Scale

4 large bell peppers, halved and seeded
1 tbsp olive oil
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 egg
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
2 cloves garlic, minced
½ tsp black pepper
Salt, to taste
¼ cup breadcrumbs

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Brush pepper halves with olive oil and place cut-side up in the dish.
In a bowl, mix ricotta, Parmesan, egg, parsley, basil, garlic, salt, and pepper.
Spoon the ricotta mixture evenly into each pepper half.
Sprinkle breadcrumbs over the tops for a light crunch.
Bake 30–35 minutes until peppers are tender and tops are lightly golden.
Let cool slightly before serving.

Notes

Tip: You can prepare the filling a day ahead and refrigerate until ready to bake.
For extra color, use a mix of red, yellow, and orange peppers.
Serve with a simple green salad or crusty bread for a complete meal.
These are naturally vegetarian; breadcrumbs contain gluten unless using gluten-free breadcrumbs.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baked
Cuisine: Mediterranean (Italian-inspired)

Nutrition

Serving Size: 1 stuffed pepper
Calories: approximately 250
Sugar: 3 g
Sodium: 800 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 120 mg

Keywords: Ricotta stuffed peppers, stuffed peppers, vegetarian dinner, Mediterranean, Tuscan-inspired, easy weeknight meal, baked peppers, cheese filling, Italian peppers