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–+ servings
Ricotta Stuffed Peppers

Ricotta Stuffed Peppers Bursting with Creamy Flavor

Delight in these Ricotta Stuffed Peppers, combining creamy ricotta and colorful peppers for a stunning dinner side dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Firm ones are best; poblanos or anahaims can be used.
For the Filling
  • 1.5 cups Ricotta Cheese Can substitute with cottage cheese for a lighter version.
  • 2 cloves Garlic Minced; garlic powder can be used as a substitute.
  • 1 tablespoon Fresh Herbs (Basil, Parsley) Feel free to use dried herbs in a pinch.
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • baking dish
  • mixing bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Cut the tops off 4 bell peppers and remove seeds. Rinse and place cut-side up in a baking dish.
  2. In a bowl, combine 1.5 cups ricotta cheese, 2 minced garlic cloves, fresh herbs, salt and pepper. Stir until creamy.
  3. Stuff the peppers with the ricotta mixture, packing slightly to hold shape.
  4. Cover with aluminum foil and bake for 25-30 minutes until tender. Remove foil and bake for an additional 10 minutes.
  5. Let sit for a few minutes before serving. Garnish with fresh herbs or olive oil.

Nutrition

Serving: 1pepperCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 100mgCalcium: 200mgIron: 2mg

Notes

Store leftover peppers in an airtight container for up to 3 days in the fridge. For longer storage, freeze individually wrapped for up to 2 months.

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