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Roasted Ricotta Stuffed Bell Peppers

Roasted Ricotta Stuffed Bell Peppers

These Ricotta Stuffed Peppers are filled with a creamy, garlicky ricotta and mozzarella filling, roasted to golden, bubbly perfection. One bowl, one pan, and on the table in under an hour.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Italian
Servings 2 servings

Equipment

  • 1 baking sheet or baking dish
  • 1 mixing bowl

Ingredients
  

  • 2 Bell peppers, halved, seeds removed I like using a combination of peppers
  • 2 tbsp olive oil

Ricotta Filling for 2 Peppers

  • 1 cup ricotta cheese or farmer's cheese
  • 1 cup mozzarella cheese, shredded
  • 2-3 garlic cloves, minced
  • salt and black pepper to taste
  • pinch red chili flakes
  • 1 egg
  • 1 tbsp Fresh basil for serving

Instructions
 

  • Preheat oven to 400 degrees. Place the peppers on a baking sheet. Drizzle both sides with olive oil.
  • Roast the peppers for 15 minutes.
  • Mix all of the ingredients for the filling together in a bowl until fully incorporated and creamy.
  • Fill the peppers.
  • Bake the stuffed bell peppers for an additional 30 minutes until the tops are golden and the cheese is bubbly.
  • Top with fresh basil when serving.

Notes

  • 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.

    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.
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