Tuscan Ricotta Stuffed Peppers
Delicious and comforting ricotta stuffed bell peppers with a creamy filling, perfect for a cozy dinner.
Ingredients
Bell Peppers
- 4 pieces Bell peppers, any color Red and yellow are sweeter, green is more classic.
Filling Ingredients
- 15 oz Ricotta cheese, whole milk For the best texture.
- 1 cup Shredded mozzarella For that stretchy melt.
- 1/2 cup Grated Parmesan For salty, nutty flavor.
- 1 large Egg Helps the filling set so it stays creamy.
- 3 cloves Garlic, fresh minced Best flavor choice.
- 1 cup Spinach, fresh or frozen If frozen, squeeze it dry.
- 1/3 cup Sun dried tomatoes or tomato sauce For that Tuscan style pop.
- 1 tbsp Italian seasoning Or a mix of basil and oregano.
- 1 tsp Salt
- 1 tsp Black pepper
- 1/4 tsp Red pepper flakes Optional for heat.
- 1 tbsp Olive oil For drizzling.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Slice bell peppers in half lengthwise and remove seeds and ribs, then set them cut side up in a baking dish.
- Drizzle a tiny bit of olive oil and sprinkle salt on the peppers.
Mixing the Filling
- In a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, spinach, sun dried tomatoes, Italian seasoning, salt, pepper, and optional red pepper flakes. Mix until thick and scoopable.
Filling the Peppers
- Spoon the mixture into each pepper half, mounding it slightly since it will settle while baking. Add a light sprinkle of mozzarella on top if desired.
Baking
- Cover the dish with foil and bake for about 25 minutes. Then uncover and bake for an additional 10 to 15 minutes, until the peppers are tender and the tops are lightly browned.
Serving
- Let the peppers sit for 5 minutes before serving to firm up the filling slightly.
Notes
Pick peppers that sit flat to avoid wobbling. Squeeze any water from frozen spinach. Whole milk ricotta gives a richer texture.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 9gSodium: 600mgFiber: 3gSugar: 5g