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Ricotta Stuffed Peppers Recipe

A creamy, savory, and easy-to-make Ricotta Stuffed Peppers Recipe featuring tender bell peppers filled with seasoned ricotta, herbs, and optional add-ins—perfect for a wholesome, flavourful dinner.
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Prep Time 25 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 350 kcal

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.