Why Make This Recipe
Baked Ricotta Stuffed Peppers are a delicious and healthy option for lunch or dinner. They are easy to prepare and packed with flavor. This dish is perfect for using up bell peppers and can be a great way to include more vegetables in your diet. Plus, it’s a great vegetarian option that doesn’t compromise on taste.
How to Make Baked Ricotta Stuffed Peppers
Ingredients:
- 4 large bell peppers
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked quinoa or rice
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the ricotta cheese, mozzarella cheese, Parmesan cheese, quinoa or rice, garlic powder, oregano, salt, and pepper until well combined.
- Stuff the mixture into each bell pepper until full.
- Place the stuffed peppers in a baking dish and drizzle with olive oil.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
- Garnish with fresh basil if desired before serving.
How to Serve Baked Ricotta Stuffed Peppers
Baked Ricotta Stuffed Peppers are best served warm. You can plate them individually or serve them in the baking dish for a family-style meal. They pair nicely with a simple side salad or some crusty bread to soak up any extra cheese.
How to Store Baked Ricotta Stuffed Peppers
To store leftovers, let the stuffed peppers cool completely. Place them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving.
Tips to Make Baked Ricotta Stuffed Peppers
- Make sure to choose firm bell peppers so they hold the filling well.
- Feel free to customize the filling by adding other ingredients like spinach, mushrooms, or different herbs.
- For an extra kick, add some red pepper flakes to the cheese mixture.
Variation
You can easily switch up the type of cheese used. Try using feta instead of ricotta for a tangy flavor, or add in some crumbled sausage for a heartier version.
FAQs
Can I use other types of peppers?
Yes! You can use any type of bell peppers or even mini sweet peppers.
Can I freeze Baked Ricotta Stuffed Peppers?
Absolutely! After baking, let them cool down. Then, wrap them tightly in plastic wrap and place in a freezer-safe container. They can be frozen for up to 3 months.
How do I know when the stuffed peppers are done?
The peppers should be tender and the cheese should be melted and bubbly. If you can easily pierce the peppers with a fork, they’re ready to eat!
Baked Ricotta Stuffed Peppers
Ingredients
For the filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked quinoa or rice Either option works well.
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- to taste Salt and pepper
- for drizzling Olive oil
For the peppers
- 4 large bell peppers Any color preference.
For garnish
- to taste Fresh basil Optional for garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the ricotta cheese, mozzarella cheese, Parmesan cheese, quinoa or rice, garlic powder, oregano, salt, and pepper until well combined.
- Stuff the mixture into each bell pepper until full.
- Place the stuffed peppers in a baking dish and drizzle with olive oil.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
Serving
- Garnish with fresh basil if desired before serving.
