Ricotta Stuffed Bell Peppers (Printer-Friendly)
Bell peppers filled with creamy ricotta, spinach, and herbs, baked until tender and golden.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange)
02 - 2 cups fresh spinach, chopped
→ Cheese & Dairy
03 - 1 1/2 cups ricotta cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 1 large egg
→ Herbs & Seasonings
07 - 2 cloves garlic, minced
08 - 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
09 - 1/2 teaspoon dried oregano
10 - Salt and pepper, to taste
11 - Pinch of nutmeg (optional)
→ Other
12 - 2 tablespoons olive oil
13 - 1 cup tomato sauce
# How-To Steps:
01 - Preheat oven to 375°F. Slice the tops off the bell peppers and remove all seeds and membranes. Lightly brush the outside of each pepper with olive oil.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2 to 3 minutes until wilted. Set aside to cool slightly.
03 - In a large mixing bowl, combine the ricotta cheese, 1/4 cup of Parmesan, egg, sautéed spinach, minced garlic, basil, oregano, nutmeg if using, and salt and pepper to taste. Mix until well blended.
04 - Fill each bell pepper evenly with the ricotta mixture and arrange them upright in a baking dish.
05 - Spoon the tomato sauce around the base of the peppers in the baking dish.
06 - Sprinkle the stuffed peppers with the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese.
07 - Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10 more minutes until the peppers are tender and the cheese is golden and bubbly.
08 - Allow the peppers to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The ricotta filling turns incredibly creamy inside the pepper and it tastes like something you would order at a tiny trattoria but it comes together with almost no fuss.
- Everything cooks in one dish which means you get a beautiful meal and your kitchen does not look like a disaster zone afterward.
02 -
- If your peppers keep tipping over slice a tiny sliver off the bottom to create a flat surface but be careful not to cut all the way through or the sauce will seep inside.
- Squeezing excess moisture from the wilted spinach before mixing it in makes the difference between a filling that holds together and one that puddles.
03 -
- Taste the ricotta filling before you stuff the peppers and adjust the salt because ricotta brands vary wildly in how much seasoning they need.
- Covering the dish with foil for the first half of baking is the key to tender peppers without dried out cheese on top so do not skip that step.