Amazing Ricotta Stuffed Peppers Recipe

Oh, stuffed peppers! They’re just one of those wonderfully comforting meals, aren’t they? They look so impressive lined up in the pan, but honestly, they’re surprisingly easy to whip up. This particular Ricotta Stuffed Peppers Recipe has become my absolute go-to. It’s got this incredibly creamy, savory filling that just melts in your mouth, all tucked inside a tender bell pepper. I’ve made it countless times, whether it’s for a lazy weeknight dinner or when I want something a bit special without a ton of fuss. It always gets rave reviews, and I just love sharing it!

Why You’ll Love This Ricotta Stuffed Peppers Recipe

Seriously, this recipe is a winner for so many reasons! Here’s why it’s become a staple in my kitchen:

• Incredible Flavor: That creamy ricotta filling with a hint of savory herbs and cheese? Pure comfort food magic!
• So Easy to Make: You can prepare these beauties in under an hour, making them perfect for busy weeknights.
• Totally Versatile: Feel free to add your favorite veggies or even some cooked meat if you want something heartier.
• Naturally Vegetarian: It’s a satisfying meat-free meal that everyone will enjoy.
• Looks Gorgeous on the Plate: They’re almost too pretty to eat, lined up in the baking dish with that golden topping.

Ingredients for the Perfect Ricotta Stuffed Peppers Recipe

Getting the magic right in these stuffed peppers is all about using some wonderful, simple ingredients. I always make sure to have these on hand:

First up, you’ll need 4 large bell peppers. Any color works great – I like to mix it up sometimes, maybe a red and a yellow along with the usual green. They should be firm and have a nice shape to stand up well for stuffing.

For that luscious filling, we’ve got 15 ounces of good quality ricotta cheese. Don’t skimp here; a creamier ricotta makes all the difference! Then, about 1/2 cup of grated Parmesan cheese adds that salty, sharp punch we all love. Fresh is best here, trust me! Into that goes 1 large egg to help bind everything together, and a good handful of 1/4 cup chopped fresh parsley for a pop of color and freshness. A little seasoning never hurt anyone, so we’ll add 1/2 teaspoon of salt and just a pinch of 1/4 teaspoon black pepper.

To give our stuffed peppers that lovely golden-brown topping, grab about 1/4 cup of breadcrumbs – panko breadcrumbs give a nice crunch, but regular ones work too. And finally, a dollop of 1/4 cup of marinara sauce on top adds an extra burst of tomatoey goodness as it bakes.

How to Make This Ricotta Stuffed Peppers Recipe: Step-by-Step

Alright, let’s get these beautiful stuffed peppers into the oven! It’s really such a straightforward process, and you’ll be amazed at how simple it is to create something so delicious. If you’re curious about other stuffed pepper ideas, check out this fun chicken and rice stuffed pepper recipe!

Preparing the Bell Peppers for Stuffing

First things first, grab those bell peppers. You want to carefully cut off the tops, like little hats. Then, reach inside and scoop out all those seeds and any white membranes. A quick rinse under cold water helps get any stray seeds out. I like to trim a tiny bit off the bottom of each pepper after they’re prepped, just to make sure they stand up nice and steady, so they don’t topple over in the baking dish. It’s a little trick that makes a big difference!

Creating the Creamy Ricotta Filling

Now for the heart of our stuffed peppers! In a medium bowl, just combine your ricotta cheese, that yummy Parmesan, fresh parsley, the egg, salt, and pepper. Give it all a good stir with a fork or a spoon until everything is nicely blended and looks smooth. My little secret? A tiny pinch of garlic powder mixed in here really takes the flavor up a notch, but it’s totally optional!

Assembling and Baking Your Ricotta Stuffed Peppers

Time to fill ’em up! Spoon that luscious ricotta mixture generously into each prepared bell pepper. Don’t be shy; pack it in there! Once they’re nicely filled, sprinkle that breadcrumb topping over the ricotta mixture on top of each pepper. Then, just spoon about a tablespoon of marinara sauce over the breadcrumbs on each one. Pop them into your baking dish, and into a preheated oven at 375°F (190°C) they go. Bake them for about 30 to 40 minutes. You’ll know they’re ready when the peppers are nice and tender when you poke them with a fork, and that breadcrumb topping is beautifully golden brown and looks irresistible!

Tips for Success with Your Ricotta Stuffed Peppers

Alright, let’s talk about making these stuffed peppers absolutely perfect every single time! It’s not hard, but a few little tricks really make them shine:

• Pick the Right Peppers: Look for bell peppers that are firm, plump, and have a nice, flat bottom. This helps them stand up straight in your baking dish, preventing any spills. Red, yellow, or orange peppers tend to be a little sweeter than green ones, which I really love in this dish.
• Don’t Overstuff: While it’s tempting to pack every last bit of that creamy ricotta filling in, leave a little space at the top. The filling can puff up slightly, and you need room for that lovely breadcrumb topping.
• The Stability Trick: If your peppers are wobbling, just slice a tiny bit off the bottom to create a flat surface. It sounds small, but it makes a world of difference for presentation and ease of baking.
• Golden-Brown Topping: For an extra-crunchy, golden topping, you can pop the baking dish under the broiler for the last 1-2 minutes. Just watch it VERY carefully so it doesn’t burn! It gives them that perfect finishing touch.
• Seasoning is Key: Taste your ricotta mixture before you stuff the peppers! This is your last chance to adjust salt and pepper. Remember, the Parmesan is also salty, so factor that in.

Ingredient Notes and Substitutions for Ricotta Stuffed Peppers

Okay, let’s chat about a few of these ingredients because sometimes life throws curveballs, and you might not have exactly what’s listed. No worries! That’s why I love recipes so much – they’re a great starting point. For instance, the ricotta cheese is the star here, giving us that super creamy texture. If you can’t find whole milk ricotta, part-skim is fine, but the whole milk one really gives it that luxurious feel. And the Parmesan? Grating your own from a block makes a HUGE difference in flavor compared to the pre-grated stuff, which can sometimes have anti-caking agents that mess with the texture. You could also try mixing in some Pecorino Romano for a zestier kick!

Fresh parsley really brightens things up, but if you’re fresh out, a little dried parsley (about 1 teaspoon) would pinch-hit in a pinch. Just sprinkle it in with your other dry seasonings. And for the marinara sauce on top? Any good quality jarred sauce works, or you can use some homemade if you’ve got it! Think of it like these zucchini boats – totally adaptable!

Variations on the Classic Ricotta Stuffed Peppers Recipe

You know, part of the fun with this recipe is that it’s so darn adaptable! It’s already delicious as is, but if you’re feeling adventurous or want to tailor it to what you have in the fridge, there are so many cool ways to switch it up. Think of it like my lettuce wraps – a great base for creativity! You could even try it with something like this ground beef cauliflower skillet, just swapping out the base.

Want something heartier? Toss in some cooked ground beef, crumbled Italian sausage, or even some seasoned black beans into the ricotta mix. Veggie lovers, you can absolutely add sautéed mushrooms, spinach, zucchini, or even some corn. A little pinch of red pepper flakes can give it a nice little kick too! It really is a fantastic canvas for whatever flavors you’re craving.

Serving Suggestions for Your Ricotta Stuffed Peppers

These stuffed peppers are so hearty on their own, but they pair beautifully with a few simple sides to make it a full meal! A light, fresh Mediterranean quinoa salad would be delightful, or maybe some crusty garlic bread to sop up any extra sauce. A creamy garlic herb potato soup is also amazing on a cooler evening!

Storage and Reheating Instructions

So, chances are you might have a little extra of these amazing ricotta stuffed peppers, or maybe you just like to plan ahead! They store like a dream. Once they’ve cooled down a bit, just pop them into an airtight container. They’ll keep beautifully in the refrigerator for about 3 to 4 days. They’re honestly just as good the next day!

When you’re ready to reheat, the oven is your best friend here. Pop them back into a 350°F (175°C) oven for about 15-20 minutes, or until they’re warmed through and that cheesy filling is nice and melty again. You can also zap them in the microwave if you’re in a hurry, but the oven really does give them that lovely ‘just baked’ feel.

Frequently Asked Questions about Ricotta Stuffed Peppers

Got questions about our Ricotta Stuffed Peppers Recipe? I’ve got answers! I’ve made these so many times, I feel like I could do it blindfolded (don’t try that!). Here are a few things people often ask:

Can I make this Ricotta Stuffed Peppers recipe ahead of time?

Oh, absolutely! This is one of my favorite things about this recipe. You can totally prep the peppers and the filling the day before. Just stuff them, cover them tightly with plastic wrap, and pop them in the fridge. When you’re ready to bake, just add the breadcrumbs and marinara on top and bake as usual, maybe adding a few extra minutes to the baking time since they’ll be starting out cold.

What kind of bell peppers taste best for this recipe?

Honestly, any bell pepper works, but I find that the sweeter ones really shine here. So, red, yellow, or orange bell peppers tend to give you a bit more natural sweetness that pairs perfectly with the creamy ricotta. Green peppers are great too, and often a bit more budget-friendly, but they can have a slightly more robust flavor. The most important thing is to pick peppers that are firm and have a nice shape so they stand up nicely in the baking dish!

Can I add meat to this ricotta stuffed peppers recipe?

You bet! If you want to make these even heartier, adding cooked meat is super easy. Just cook up some ground beef, turkey, sausage, or even some shredded chicken. Crumble it up and mix it right in with the ricotta filling. Make sure the meat is cooked through and any excess grease is drained off first. It adds a whole other level of flavor and makes it a really substantial meal – kind of like how adding ground beef really grounds a dish like these lettuce wraps.

How do I stop the stuffed peppers from falling over while baking?

This is a common little hitch! The trick is to make sure your peppers have a nice stable base. Before you stuff them, just take a sharp knife and carefully slice off a tiny sliver from the bottom of each pepper. It’s just enough to create a flat surface so they sit nice and steady in your baking dish. It sounds so simple, but it really makes a difference and prevents all that delicious filling from oozing out!

Nutritional Information (Estimated)

Just a little heads-up that these numbers are approximate and can change depending on the brands you use and exactly how you make them! But generally, one of these delicious ricotta stuffed peppers will give you around 350 calories. You’ll also get about 20g of fat, 18g of protein, and 25g of carbs, including around 4g of fiber and 10g of sugar. It’s a good, satisfying meal!

Share Your Ricotta Stuffed Peppers Creation!

I would just LOVE to hear about your Ricotta Stuffed Peppers experience! Did you try any fun variations? How did they turn out? Please drop a comment below to share your thoughts, rate this recipe, or even tell me about your favorite way to serve them. And if you snap a pic, totally tag me on social media – I adore seeing your kitchen creations!

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