Ricotta Stuffed Peppers Recipe
There’s something deeply satisfying about a stuffed pepper: bright, tender bell peppers cradling a flavourful filling that’s part creamy comfort, part fresh produce. This Ricotta Stuffed Peppers Recipe transforms humble ingredients into a dish that’s elegant enough for guests and simple enough for weeknight dinners. In this long-form guide I’ll walk you through everything — ingredient choices, step-by-step preparation, smart tips, variations (vegetarian, meat-forward, Mediterranean, Mexican, and vegan substitutes), storage, reheating, and serving ideas — so you can cook confidently and make it your own.
Why this Ricotta Stuffed Peppers Recipe works
Ricotta brings a creamy, slightly sweet, milky base that binds with herbs, aromatics, and optional add-ins (grains, vegetables, or proteins). Unlike dense fillings made with just beef or rice, a ricotta-based filling yields a light, tender mouthfeel while still being substantial. The pepper provides a natural bowl, a mild vegetal contrast, and beautiful presentation. This recipe balances texture — with crisp-tender pepper, silky cheese, and a textural counterpoint like toasted pine nuts, cooked quinoa, or browned sausage.
At-a-glance: Recipe snapshot
- Serves: 4 (adaptable)
- Preparation time: 25–40 minutes (depends on pre-cooking and hollowing)
- Cooking time: 30–40 minutes (oven baking)
- Total time: ~60–75 minutes
- Difficulty: Easy–Medium
- Style: Vegetarian base; optional meat and vegan variants included
Ingredients — choose your level
Below are the base ingredients for a classic ricotta filling, plus optional add-ins and suggested swaps. Quantities are for 4 medium-large peppers.
Peppers
- 4 large bell peppers (red, yellow, orange, or a mix). Choose firm, evenly shaped peppers so they stand upright.
Ricotta filling (base)
- 2 cups whole-milk ricotta (about 450 g). For lighter texture, you can use part-skim, but whole-milk yields richer results.
- 1 large egg (helps bind the filling; optional if you prefer looser texture)
- 1/2 cup grated Parmesan or Pecorino Romano (50–60 g), finely grated
- 2 tablespoons olive oil
- 1 small onion, finely diced (about 1/2 cup)
- 2–3 garlic cloves, minced
- 1 cup cooked short-grain rice or cooked quinoa (optional; for a heartier filling)
- 1 tablespoon chopped fresh basil (or 1 tsp dried)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest (brightens the ricotta)
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional, for a touch of heat)
Sauce & topping
- 2 cups marinara or crushed tomato sauce (jarred or homemade). You’ll spoon some into the baking pan and top peppers with the rest.
- 1 cup shredded mozzarella (or more) for golden topping (optional)
- 2 tablespoons breadcrumbs or crushed croutons (optional, for crunchy top)
- Fresh basil leaves for garnish
Optional mix-ins (choose based on preference)
- Vegetables: spinach (cooked & squeezed dry), roasted eggplant, mushrooms (sautéed), zucchini (sautéed)
- Protein: cooked Italian sausage (removed from casing and browned), ground beef, shredded rotisserie chicken, or lentils (for vegetarian protein)
- Nuts & seeds: toasted pine nuts or slivered almonds for texture
- Grains: orzo, farro, or bulgur instead of rice/quinoa
- Herbs & spices: oregano, thyme, za’atar, smoked paprika
Vegan substitutions
- Replace ricotta with firm tofu blended with nutritional yeast, lemon juice, a splash of olive oil, and a pinch of salt, or use store-bought vegan ricotta.
- Omit egg and use 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit 5 minutes) as a binder.
- Choose vegan cheese or omit the top cheese.
Equipment you’ll need
- Chef’s knife and cutting board
- Large skillet (for sautéing aromatics and any optional fillings)
- Mixing bowl
- Spoon or spatula
- Baking dish (8×8 or similar that fits peppers snugly)
- Aluminum foil (optional)
- Small saucepan (if making sauce from canned tomatoes)
Step-by-step: How to make Ricotta Stuffed Peppers
I’ll present the method in a way that’s easy to follow and adaptable depending on whether you want a vegetarian main or a meat-enhanced version.
1. Prep the peppers
- Preheat your oven to 375°F (190°C).
- Wash peppers and slice tops off about 1/2 inch below the stem. Remove seeds and membranes carefully.
- If needed, trim a tiny sliver off the bottom so peppers sit flat — be careful not to create a hole.
- Optionally, blanch peppers in boiling water for 3 minutes to slightly soften, then plunge into ice water. This short blanch helps peppers finish faster and become tender. (If you skip blanching, increase baking time by ~10–15 minutes.)
2. Prepare sauce (if using homemade)
- Heat 1 tbsp olive oil in a saucepan. Sauté 1 small chopped onion until translucent, add 2 garlic cloves, cook 30 seconds, then add a 28-oz can of crushed tomatoes. Add salt, pepper, 1 tsp sugar (optional), 1 tsp dried oregano, and simmer 10–15 minutes. Taste and adjust. You’ll need about 2 cups of sauce.
3. Make the ricotta filling
- Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the diced onion until soft (4–6 minutes). Add garlic and cook 30–60 seconds until fragrant.
- If using vegetables (spinach, mushrooms, zucchini), add now and cook until moisture is gone. If you’re adding sausage or ground meat, brown it here and drain excess fat.
- Transfer cooked aromatics/protein to a bowl and cool slightly.
- In a large mixing bowl, combine ricotta, egg, grated Parmesan, cooked rice/quinoa (if using), herbs, lemon zest, salt (about 1/2 tsp to start), pepper, and the cooled aromatics. Fold gently until just combined. If the mixture is loose, you can add 1–2 tablespoons of breadcrumbs or 2–3 tablespoons of grated Parmesan to firm it up.
- Taste the filling — it should be seasoned well because peppers and sauce are mild. Adjust salt, pepper, lemon, or herbs.
4. Stuff the peppers
- Spread 1/2 cup marinara or tomato sauce in the bottom of your baking dish (this keeps peppers moist and prevents sticking).
- Spoon the ricotta filling into each pepper, pressing gently but not packing too tightly. Fill to the top and mound slightly.
- Top each stuffed pepper with a spoonful of sauce and a sprinkle of shredded mozzarella and breadcrumbs if using.
5. Bake
- Add a splash of water (2–4 tbsp) or cover the baking dish with foil to trap steam. This helps even cooking.
- Bake at 375°F (190°C) for 30–40 minutes, until peppers are tender and the filling is set and golden on top. Remove foil in the last 10 minutes if you want a browned top.
- Let rest 5–10 minutes; this helps the filling set and makes serving cleaner.
Alternative cooking methods
Air fryer
- Preheat air fryer to 360°F (180°C). Depending on basket size, halve the recipe. Place peppers upright in the basket (you may need to trim bottoms slightly). Cook 18–22 minutes covered loosely with foil at first, then remove to brown top for 3–5 minutes. Check for tenderness.
Stovetop “covered” method (no oven)
- Place peppers standing in a wide pot with 1–1½ cups marinara or tomato sauce and ½ cup water. Cover and simmer over low heat for 30–40 minutes until peppers are tender. This yields a saucier, braised result.
Grill
- Parboil peppers 3 minutes so their rawness isn’t overpowering, stuff them in foil, and grill indirectly at medium heat for 20–30 minutes, or place peppers on a tray and grill with lid closed until done. Grill adds a smoky char that’s delicious.
Smart tips for perfect stuffed peppers
- Choose the right ricotta: Whole-milk ricotta is creamier. If your ricotta is watery, strain it in a fine sieve or cheesecloth for 20–30 minutes to avoid a runny filling.
- Season boldly: Fresh ricotta can be bland. Use cheese, lemon zest, herbs, and salt to build layers of flavor.
- Texture balance: Add cooked grains (rice/quinoa) or toasted nuts for bite; otherwise the filling can be too uniform.
- Avoid overpacking: Fill peppers gently — too tightly and the filling won’t stay creamy after baking.
- Make ahead: Prepare filling and sauce up to 24 hours in advance. Stuffed peppers can be assembled and refrigerated, then baked when ready (add 10–15 minutes to baking time if cold).
- Freeze for future meals: Assemble and freeze raw (individually wrapped) or bake then freeze. Thaw overnight before reheating, or reheat from frozen at 350°F (175°C) for 30–45 minutes covered.
- Crispy topping: Mix panko breadcrumbs with a little olive oil and parmesan, sprinkle on top, and uncover for the final 8–10 minutes for crunchy contrast.
- Don’t discard pepper tops: Roast or grill pepper tops and slice for garnish or salad add-ins.
Flavor variations (lots of ways to make this your own)
1. Mediterranean Ricotta Stuffed Peppers
- Add chopped kalamata olives, sun-dried tomatoes, chopped roasted eggplant, oregano, and swap Parmesan for crumbled feta on top. Stir in chopped fresh mint.
2. Italian Sausage & Ricotta
- Brown 12 oz Italian sausage (sweet or spicy), drain, and fold into the ricotta. Omit egg if you want looser filling. Top with marinara and mozzarella.
3. Spinach & Lemon Ricotta (lighter)
- Sauté 8 oz fresh spinach with garlic until wilted, squeeze dry, and fold into ricotta with lemon zest and nutmeg. Top with a sprinkle of grated pecorino.
4. Mexican-inspired ricotta peppers
- Mix ricotta with roasted corn, black beans, chopped cilantro, cumin, lime zest, and cotija cheese. Top with enchilada sauce or salsa verde. Serve with avocado and pickled onions.
5. Vegan ricotta stuffed peppers
- Use blended firm tofu or store-bought vegan ricotta, nutritional yeast, lemon, garlic powder, and a flax binder. Top with vegan cheese or a drizzle of olive oil and nutritional yeast.
6. Mushroom & Thyme
- Sauté cremini mushrooms with shallots, thyme, and a splash of sherry. Fold into ricotta with grated parmesan for earthy, savory filling.
Serving suggestions & pairings
Ricotta stuffed peppers are versatile — they can be a main dish or part of a larger meal. Here are ideas to round out the plate:
- Simple sides: A green salad with lemon vinaigrette, roasted potatoes, or a grain salad (farro, barley).
- Bread: Crusty baguette or focaccia to mop up sauce.
- Vegetable sides: Roasted asparagus, sautéed greens (kale, Swiss chard), or ratatouille.
- Sauce ideas: Tomato-based marinara, lemon-garlic butter, pesto drizzle, or chimichurri for a bold herbaceous note.
- Wine pairings: For vegetarian ricotta peppers, a crisp Sauvignon Blanc or Grüner Veltliner. With sausage or beef, try a medium-bodied Sangiovese or Grenache.
- Garnishes: Fresh basil, chopped parsley, lemon zest, toasted pine nuts, or a dollop of pesto.
Make-ahead, storage, and reheating
- Make-ahead: Prepare filling and sauce 1–2 days ahead. Stuff peppers and refrigerate covered; add 10–15 minutes to bake time if baking from chilled.
- Leftovers: Store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes, covered, until warmed through. Microwave works for single servings but may make peppers softer.
- Freezing: Freeze baked stuffed peppers individually in freezer-safe containers or wrapped in foil for up to 3 months. Thaw overnight and reheat in oven at 350°F (175°C) for 25–35 minutes covered, uncover to brown.
Troubleshooting & FAQs
Q — My filling was watery. What happened?
A — Ricotta can be wet. Always taste and check texture before filling. If watery, drain in a sieve or cheesecloth for 20–30 minutes. Add grated cheese or breadcrumbs to help absorb moisture.
Q — Peppers are still firm after baking.
A — Either they were very large/thick or they weren’t blanched. Try increasing baking time by 10–20 minutes, cover with foil for some of that time, or parboil peppers 3–4 minutes before stuffing.
Q — Filling fell apart when serving.
A — Let peppers rest 5–10 minutes after baking; the filling will firm slightly. Using an egg or cheese as binder also helps. For vegetarian versions without egg, add a small amount of cooked rice/quinoa or breadcrumbs to bind.
Q — Can I use poblano or cubanelle peppers?
A — Yes — adjust for their heat and thickness. Poblano adds a mild smoky heat; cubanelle are thinner and may cook faster.
Nutrition notes (approximate)
Nutrition varies widely by add-ins and cheese choices. A basic ricotta-and-rice stuffed pepper with marinara and modest cheese is roughly 350–450 calories per serving, with 15–25g fat (depending on ricotta and cheese), 25–40g carbohydrates (rice and pepper), and 12–20g protein (from ricotta and optional meats). For lighter options, use part-skim ricotta, omit rice, and serve with a big salad.
Final tips to make this recipe stand out
- Contrast textures: Add something crunchy either inside (toasted nuts) or on top (panko mixture) to make each bite interesting.
- Layer flavors: Sauté aromatics until caramelized for deeper flavor; add lemon zest and fresh herbs at the end to keep brightness.
- Presentation matters: Use mixed-color peppers for a vibrant platter. Garnish with basil chiffonade and a drizzle of good olive oil.
- Taste as you go: Season the filling boldly — ricotta eats salt — and adjust acidity (lemon, tomato) to balance richness.
Printable Recipe Card — Ricotta Stuffed Peppers Recipe
(If you like, copy this section for printing.)
Yield: 4 stuffed peppers
Prep: 25–40 minutes | Cook: 30–40 minutes | Total: ~60–75 minutes
Ingredients
- 4 large bell peppers
- 2 cups whole-milk ricotta
- 1 large egg (optional)
- 1/2 cup grated Parmesan
- 1 small onion, finely diced
- 2–3 garlic cloves, minced
- 1 cup cooked rice or quinoa (optional)
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 1 tsp lemon zest
- Salt & pepper to taste
- Pinch red pepper flakes (optional)
- 2 cups marinara sauce
- 1 cup shredded mozzarella (optional)
- Olive oil for sautéing
Directions
- Preheat oven to 375°F (190°C). Prep peppers (tops off, seeds removed).
- Sauté onion in olive oil until soft; add garlic and cook 30–60 sec. Add optional veg/protein and cook; cool slightly.
- Mix ricotta, egg, Parmesan, cooked grain (if using), herbs, lemon zest, salt, pepper, and sautéed mixture.
- Spread 1/2 cup sauce in a baking dish. Stuff peppers with filling. Top with sauce and shredded mozzarella if using.
- Cover with foil and bake 30–40 min until peppers are tender and filling set. Uncover last 10 minutes to brown top if desired.
- Let rest 5–10 minutes, garnish, and serve.
Closing thoughts
This Ricotta Stuffed Peppers Recipe is a blueprint — a delicious, comforting foundation that invites creativity. Whether you keep it simple with classic ricotta and marinara, elevate it with fresh herbs and pine nuts, or adapt it to a spicy Mexican style, the core concept is the same: tender peppers, creamy ricotta, and thoughtful seasoning. Make it ahead for stress-free entertaining, freeze for quick dinners, and treat it as a canvas for whatever flavors you crave.
Ricotta Stuffed Peppers Recipe
Ingredients
For the Peppers
- 4 large bell peppers red, yellow, or orange
- 1 tablespoon olive oil for sautéing
- For the Ricotta Filling
- 2 cups whole-milk ricotta
- 1 large egg optional, for binding
- ½ cup grated Parmesan cheese
- 1 onion finely diced
- 2 –3 garlic cloves minced
- 1 cup cooked rice or quinoa optional
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- Salt & black pepper to taste
- Pinch of red pepper flakes optional
For Baking
- 2 cups marinara or tomato sauce
- 1 cup shredded mozzarella cheese optional
- 2 tablespoons breadcrumbs optional
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Peppers:
- Slice the tops off the peppers and remove seeds/membranes.
- Trim bottoms slightly if needed to help them stand upright.
Sauté Aromatics:
- Heat olive oil in a skillet.
- Add diced onion and cook until soft (4–5 minutes).
- Add garlic and cook for 30–60 seconds.
- Remove from heat and cool slightly.
Mix the Ricotta Filling:
- In a large bowl, combine ricotta, egg, grated Parmesan, cooked rice/quinoa (if using), basil, parsley, lemon zest, salt, and pepper.
- Add the sautéed onion and garlic. Mix gently until fully combined.
Stuff the Peppers:
- Spread ½ cup marinara sauce at the bottom of a baking dish.
- Spoon ricotta mixture into each pepper, filling to the top.
- Add a spoonful of sauce on top.
- Sprinkle mozzarella and breadcrumbs if desired.
Bake:
- Cover dish loosely with foil.
- Bake for 30–40 minutes, until peppers are tender and filling is set.
- Remove foil during the last 10 minutes to brown the top.
Rest & Serve:
- Let stuffed peppers rest for 5 minutes, then serve with extra sauce if desired.
Notes
- Make Ahead: Assemble peppers and refrigerate up to 24 hours before baking.
- Storage: Refrigerate leftovers for 3–4 days; reheat at 350°F for 15–20 minutes.
- Freezer-Friendly: Freeze baked or unbaked stuffed peppers for up to 3 months.
- Variations: Add cooked Italian sausage for protein.
- Add sautéed spinach or mushrooms for extra vegetables.
- Make it spicy with crushed red pepper or chopped jalapeños.
- Use quinoa for a gluten-free option.