Description
Deliciously stuffed bell peppers filled with ricotta and herbs, baked to perfection.
Ingredients
Scale
- 3 bell peppers, halved and seeded
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional)
- 1 garlic clove, minced
- 2 tbsp fresh herbs (parsley, basil, or thyme), chopped
- 1 egg
- to taste Salt
- to taste Black pepper
- 1 tbsp olive oil
- 1/2 cup chopped spinach (optional)
- 2 tbsp sun-dried tomatoes (optional)
- to taste red pepper flakes (optional)
- to taste lemon zest (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Halve and deseed the bell peppers. Arrange them cut-side up in the baking dish.
- In a bowl, mix ricotta, Parmesan, mozzarella (if using), garlic, herbs, egg, salt, and pepper until smooth.
- Optional: fold in chopped spinach, sun-dried tomatoes, or lemon zest for extra flavor.
- Spoon the filling evenly into each pepper half.
- Drizzle the tops lightly with olive oil and cover with foil.
- Bake for 30–35 minutes covered, then uncover and bake for 10 more minutes until golden and bubbly.
- Let rest for a few minutes before serving. Garnish with extra herbs or chili flakes if desired.
Notes
- For a spicier kick, add more red pepper flakes.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg