Ricotta Stuffed Peppers

These Ricotta Stuffed Peppers are cheesy, herby, and just a little bit fancy, without requiring you to do anything fancy at all. One bowl, one pan, and done!

Stuffed shells are one of my all-time favorite comfort meals, but if I’m being honest, I always wish there was a vegetable in there somewhere. That’s basically how these ricotta stuffed bell peppers were born. Same creamy, garlicky, herby filling I love in shells, just baked right inside a roasted pepper instead!

I make these on repeat, especially on weeknights when I want something vegetarian. Plus, these ricotta stuffed shells are super easy to make! The filling comes together in one bowl, the peppers do their thing in the oven, and dinner is done in under an hour.

If you need more vegetarian options for Meatless Mondays, try my Moroccan Shakshuka recipe, too!

Why You’ll Love This Ricotta Stuffed Peppers Recipe

• It’s vegetarian without feeling like it’s missing anything. The ricotta filling is savory and rich enough that you genuinely won’t think about meat. It’s hearty in the best way!
• Minimal ingredients, maximum flavor. You only need a handful of pantry staples to pull this together. Ricotta, mozzarella, garlic, an egg, and some seasoning, that’s it!
• The peppers do double duty. They’re the vessel and the vegetable. Roasting them first softens them beautifully and adds a subtle sweetness that goes well with the savory filling.
• It’s endlessly customizable. The base recipe is a blank canvas. Add spinach, swap the cheese, throw in some sun-dried tomatoes, this recipe is very chill about variations (more on that below).
• Great for meal prep. These store and reheat like a dream, making them an excellent option for getting ahead on weeknight dinners.

Ingredients You Need

Creating a fresh and beautiful meal shouldn’t be complicated and shouldn’t require a lot of ingredients. All of the ingredients for these Roasted Ricotta Stuffed Bell Peppers are readily available.

• Bell peppers: I like to use a variety of colors, but any of them work well!
• Olive oil: For roasting the peppers. Just a drizzle on both sides does the trick.
• Ricotta cheese: This is the base for your filling and adds creamy richness.
• Mozzarella cheese: This mild and melty cheese will give you the perfect cheese pull and melty top!
• Garlic cloves: Always measure garlic with your heart, and use freshly minced garlic if possible.
• Salt and pepper to taste
• Red chili flakes: The little kick of heat balances the mild, creamy cheeses.
• Egg: This not only binds the filling, it also gives it a more airy texture as it puffs as it bakes.
• Dried basil and oregano: For the perfect herby flavor!
• Fresh basil: Use as garnish if desired.

Substitutions & Variations

• Swap the ricotta for cottage cheese (blend it first for a smoother texture) or farmer’s cheese.
• Add spinach. A big handful of wilted, squeezed-dry spinach mixed into the filling adds color and nutrition with zero fuss.
• Mix in sun-dried tomatoes for a some Tuscan peppers.
• Use different peppers. Mini sweet peppers are adorable for serving as an appetizer or snack.
• Go dairy-free with plant-based ricotta and mozzarella. The texture is slightly different but still delicious.
• Add protein. Cooked Italian sausage, ground beef, or ground turkey crumbled can be added for some additional protein!
• Top with marinara before the second bake for more of a classic Italian stuffed pepper vibe.

How to Make the BEST Ricotta Stuffed Bell Peppers

1. Preheat: Preheat oven to 400 degrees. Place the peppers on a baking sheet. Drizzle both sides with olive oil.
2. Roast Peppers: Roast the peppers for 15 minutes.
3. Make the Filling: Mix all of the ingredients for the filling together in a bowl until fully incorporated and creamy.
4. Stuff the Peppers: Fill the peppers.
5. Roast: Bake the stuffed bell peppers for an additional 30 minutes until the tops are golden and the cheese is bubbly.
6. Serve & Enjoy: Top with fresh basil when serving.

Tips for Success

• Don’t skip the first roast. Pre-roasting the peppers before adding the filling is the move. It ensures they’re fully tender by the time the cheese is done.  No one wants crunchy stuffed peppers!
• Mix your colors. Red, orange, and yellow peppers are naturally sweeter and pair beautifully with the creamy filling. Green peppers add a slightly more savory, bitter note. Mix and match depending on your preference!
• Let them rest for a few minutes before serving. The filling sets up slightly as it cools, making it easier to eat.

Serving Suggestions

These ricotta stuffed peppers are satisfying enough to be served on their own, but you can also serve them with some sides for a more complete meal! I like them with some crusty bread to soak up the juices. You can also try them with a bright, fresh option like my Easy Cucumber and Chickpea Salad. And if you want to round out the meal with a warm, comforting starter, this Spinach and Mushroom Tortellini Soup would be a great option!

Storage Suggestions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. They reheat beautifully in the oven at 350°F for about 10–15 minutes, or in the microwave if you’re in a hurry.
• Freezer: Yes, these freeze! Let them cool completely, then freeze on a baking sheet before transferring to a freezer-safe container or bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep: You can make the ricotta filling up to 2 days ahead and store it covered in the fridge. When ready to bake, just fill and roast.

Frequently Asked Questions

More Dinner Recipes to Try

• Creamy Fennel Gratin
• Italian Sausage Red Pepper Pasta
• Mushroom and Sausage Forest Lasagna
• Mushroom and Leek Orecchiette
• Taco Stuffed Sweet Potatoes