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Ricotta Stuffed Peppers

Delicious bell peppers filled with creamy ricotta and herbs, baked to perfection for a family-friendly meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large bell peppers Any color of your choice
  • 2 cups ricotta cheese
  • 1 cup cooked rice or quinoa Use whichever you prefer
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh herbs Basil, parsley, or oregano
  • 1 clove garlic, minced
  • to taste Salt and pepper
  • for drizzling Olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a mixing bowl, combine ricotta cheese, cooked rice or quinoa, Parmesan cheese, chopped herbs, minced garlic, salt, and pepper.
  4. Stuff each pepper with the ricotta mixture, pressing it down gently to fit.
  5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
Cooking
  1. Cover the dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes or until the peppers are tender and the filling is slightly golden.
  3. Serve warm and enjoy your delightful dish!

Notes

Serve on a bed of greens and drizzle with balsamic reduction for added flavor. Store in an airtight container for 3-4 days in the fridge or freeze for up to 2 months.