Ricotta Stuffed Peppers
A wholesome, protein-rich take on classic stuffed peppers using creamy ricotta, sun-dried tomatoes, and fresh herbs. This Mediterranean-inspired vegetarian dish balances the mild, airy texture of ricotta with the natural sweetness of roasted bell peppers, creating an elegant and satisfying meal that is both light and flavorful.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
4 Large Bell Peppers
15 oz Whole Milk Ricotta, drained well
1 cup Shredded Mozzarella
0.5 cup Grated Parmesan
1 tbsp Fresh Oregano, chopped
1/4 cup Sun-dried tomatoes, diced and patted dry
Salt and pepper to taste
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Slice the tops off the bell peppers and remove all inner membranes and seeds.
Blanch the peppers in boiling water for three minutes to ensure they soften quickly in the oven.
Combine the ricotta, half the mozzarella, parmesan, chopped oregano, and sun-dried tomatoes in a mixing bowl.
Stuff each pepper generously with the ricotta mixture.
Arrange the peppers in a baking dish and top with the remaining mozzarella.
Bake for 40 minutes at 375 degrees Fahrenheit until the peppers are tender and the cheese is golden and bubbly.
Notes
For the best flavor and texture, use freshly grated mozzarella rather than pre-shredded cheese. Ensure the ricotta is well-drained to prevent the filling from becoming watery. You can experiment with adding fresh baby spinach or toasted pine nuts for extra texture.
Nutrition
- Serving Size: 1 pepper
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Find it online: https://www.blinkitchen.com/ricotta-stuffed-peppers-recipe/