These easy ricotta stuffed peppers are colorful and packed with cheesy goodness! The sweet bell peppers are filled with creamy ricotta, spices, and a touch of marinara for extra flavor.
It’s like a cozy hug on a plate! I love making these on a busy day because they are quick to prepare and taste just amazing. Perfect for lunch or dinner!
Key Ingredients & Substitutions
Bell Peppers: Any color works! I prefer using red or yellow for their sweetness. If you’re out of bell peppers, zucchini or eggplant can be great alternatives.
Ricotta Cheese: The star ingredient here! If you’re looking for a lighter option, cottage cheese is a good substitute. Just blend it a bit for a smoother texture.
Parmesan Cheese: This adds a nice salty flavor. If you need a dairy-free option, try nutritional yeast, which gives a cheesy taste. Grated pecorino Romano can also work!
Marinara Sauce: You can use homemade or store-bought. For a twist, any tomato-based pasta sauce will do, or opt for a pesto for a different flavor profile.
How Do I Ensure My Stuffed Peppers Are Perfectly Cooked?
The key to tender stuffed peppers is in the cooking time and technique. Start with covering them with foil to help them steam, making them soft. You can follow these steps:
- Preheat the oven properly; this ensures even cooking.
- After initial baking with foil, check the peppers. If they feel firm, give them a bit more time.
- Keep an eye on the cheese – once it’s bubbly and golden, your peppers are ready!
Trust your senses; the aroma will tell you when they are finished. Enjoy your cooking journey!
Easy Ricotta Stuffed Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce (plus extra for serving)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 40 minutes to cook, totaling around 55 minutes. You’ll spend a bit of time chopping and mixing, but most of the cooking is hands-off while the peppers bake in the oven!
Step-by-Step Instructions:
1. Preheat and Prepare the Peppers:
Start by preheating your oven to 375°F (190°C). While it heats up, cut the tops off the bell peppers and carefully remove the seeds and inner membranes. Give them a quick rinse, then set them aside.
2. Sauté the Onion and Garlic:
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them together for about 3–4 minutes. You want them to be soft and fragrant. Once done, remove from heat and let it cool for a moment.
3. Make the Filling:
In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, half of the mozzarella cheese, and the sautéed onion and garlic mixture. Add the Italian seasoning, a pinch of salt, and a dash of black pepper. Mix everything together thoroughly until it’s well combined.
4. Stuff the Peppers:
To assemble, spoon a little marinara sauce into the bottom of a baking dish that will hold the peppers. Carefully stuff each pepper with the ricotta mixture, packing it in but not overstuffing. Stand the filled peppers upright in the baking dish.
5. Add More Flavor:
Spoon a little more marinara sauce over the top of each stuffed pepper. Finally, sprinkle the remaining mozzarella cheese on top for that melty, cheesy goodness.
6. Bake the Peppers:
Cover the baking dish with foil and place it in the oven. Bake for 30 minutes. After that, carefully remove the foil and bake for another 10 minutes, or until the peppers are tender and the cheese is bubbly and golden on top.
7. Garnish and Serve:
Once cooked, remove the peppers from the oven and let them cool for a few minutes. If you like, garnish them with fresh basil or parsley before serving. Pair with extra marinara sauce on the side for dipping!
Enjoy your easy, cheesy, comforting ricotta stuffed peppers!
FAQ – Easy Ricotta Stuffed Peppers
Can I Use Frozen Bell Peppers for This Recipe?
Yes, you can! However, make sure to thaw them completely before stuffing. Thaw frozen peppers overnight in the fridge or use the microwave for a quick defrost. Keep in mind that frozen peppers may be a bit softer, so they might cook a little faster.
Can I Make These Stuffed Peppers Ahead of Time?
Absolutely! You can prepare the stuffed peppers in advance and store them in the fridge for up to 24 hours before baking. Just cover them tightly with foil or plastic wrap to keep them fresh. When you’re ready to bake, add a few extra minutes to the cooking time since they’ll be cold from the fridge.
How Do I Store Leftovers?
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or microwave them for a quicker option. Add a splash of marinara on top to keep them moist!
Can I Customize the Filling?
Definitely! Feel free to add additional ingredients like cooked ground meat, sautéed spinach, or diced vegetables to the filling for added flavor and nutrition. You can also experiment with different cheeses like feta or goat cheese instead of ricotta for a twist!
