Ricotta Stuffed Bell Peppers (Printable Version)
Roasted bell peppers filled with herbed ricotta, spinach and melted mozzarella for a satisfying vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers (red, yellow, or orange), halved and seeded
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh spinach, roughly chopped
→ Cheese Mixture
05 - 1 1/2 cups ricotta cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 1/4 cup chopped fresh basil (or 1 tbsp dried basil)
09 - 1/4 cup chopped fresh parsley
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp salt
→ Topping
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 375°F. Lightly brush a large baking dish with olive oil.
02 - Cut the bell peppers in half lengthwise and remove all seeds and membranes. Arrange the pepper halves cut-side up in the prepared baking dish.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3 minutes. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, and black pepper. Fold in the cooled spinach mixture until evenly incorporated.
05 - Spoon the ricotta filling evenly among the pepper halves, mounding slightly. Sprinkle shredded mozzarella cheese over each stuffed pepper and drizzle with the remaining olive oil.
06 - Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
07 - Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and golden on top. Let rest for 5 minutes before serving.
# Expert Hints:
01 -
- The filling comes together in one bowl with no fancy techniques, just a spoon and five minutes of stirring.
- They look stunning on a plate with almost no effort, which makes them perfect for impressing guests without stressing yourself out.
02 -
- Let the spinach mixture cool before adding it to the ricotta or the heat will start cooking the egg and give you a grainy texture.
- Covering with foil for the first half of baking is the secret to tender peppers, so do not skip that step.
03 -
- Drain your ricotta in a fine mesh strainer for ten minutes before mixing and the filling will be thick enough to hold its shape beautifully.
- Choose peppers with flat bottoms so they sit upright in the baking dish without tipping over and spilling their filling.