Ricotta Stuffed Peppers Recipe

Bell peppers: These are the colorful vegetables that hold the filling and become tender when baked.

Ricotta cheese: A creamy, mild cheese that makes the filling soft and rich.

Parmesan cheese: A hard, salty cheese that adds a sharp flavor to the mix.

Egg: Helps bind the filling ingredients together so they don’t fall apart.

Dried oregano: A herb that adds a warm, slightly bitter taste to the filling.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a little bit of heat and depth to the filling.

One of the most important steps in this Ricotta Stuffed Peppers Recipe is mixing the filling just right before stuffing the bell peppers. Here’s a simple way to get that creamy, flavorful filling without any lumps or dry spots:

1. Start by putting the ricotta cheese in a bowl. It’s soft and a bit grainy, so give it a gentle stir to smooth it out.
2. Add the grated parmesan cheese, which adds a nice salty kick and helps the filling hold together.
3. Crack the egg into a small bowl and beat it lightly with a fork before adding it to the cheese mix. This helps the filling set up nicely when baked.
4. Sprinkle in the dried oregano, salt, and black pepper. These seasonings bring out the flavors and make the filling taste fresh and tasty.
5. Use a spoon or spatula to fold everything together gently. Don’t overmix or you might lose the light texture, but make sure all the ingredients are combined evenly.

Doing this step carefully makes the filling smooth and creamy, so it bakes up golden and delicious inside the peppers. If the filling is too dry or crumbly, it won’t hold together well, and if it’s too wet, it might spill out during baking.

A little tip from me: the first time I made this, I didn’t beat the egg before adding it, and the filling ended up a bit lumpy and uneven. Now I always beat the egg first—it’s a small step that makes a big difference! Also, if you want to save time, you can mix the filling right in the bowl you plan to stuff from, just be sure to scrape the sides well so nothing gets left behind.

• bell peppers - Substitute with poblano peppers: Poblano peppers offer a slightly smoky flavor and are a bit milder in heat compared to bell peppers.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can provide a lower-fat option while still maintaining creaminess.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and tangy flavor profile but is made from sheep's milk, offering a slightly different taste.

• beaten egg - Substitute with flaxseed meal and water mixture: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can act as a binding agent similar to an egg, suitable for vegan diets.

• dried oregano - Substitute with dried basil: Dried basil provides a sweet and slightly peppery flavor, which can complement the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different, more earthy flavor profile.

• Allow the ricotta stuffed peppers to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the peppers soggy.

• For storing in the refrigerator:

  1. Place the cooled stuffed peppers in an airtight container.
  2. Store in the refrigerator for up to 3-4 days.
  3. When ready to eat, reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, you can microwave them on medium power for 2-3 minutes.

• For freezing:

  1. Individually wrap each stuffed pepper half in plastic wrap or aluminum foil. This prevents freezer burn and helps maintain the texture.
  2. Place the wrapped peppers in a single layer on a baking sheet and freeze for 1-2 hours. This step ensures they freeze individually and don’t stick together.
  3. Transfer the frozen peppers to a freezer-safe bag or airtight container. Label with the date and contents.
  4. Store in the freezer for up to 2-3 months.

• For reheating frozen stuffed peppers:

  1. Preheat your oven to 375°F (190°C).
  2. Remove the stuffed peppers from the freezer and unwrap them.
  3. Place the peppers in a baking dish and cover with aluminum foil.
  4. Bake for 30-35 minutes, or until heated through. Remove the foil for the last 10 minutes to allow the tops to become golden brown.
  5. Alternatively, you can microwave the frozen peppers on medium power for 4-6 minutes, checking halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover ricotta stuffed peppers in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the peppers from drying out.
  4. Heat for about 20-25 minutes, or until the filling is warmed through and the peppers are tender.
  5. Remove the foil for the last 5 minutes to let the top get slightly crispy.

• Microwave Method:

  1. Place the stuffed peppers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the stuffed peppers in the skillet, cover with a lid, and heat for about 10-15 minutes.
  4. Turn occasionally to ensure even heating, until the filling is hot and the peppers are tender.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed peppers in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are heating evenly.
  4. Continue until the filling is hot and the peppers are tender.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the stuffed peppers on a toaster oven tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, or until the filling is warmed through and the peppers are tender.
  5. Remove the foil for the last few minutes to let the top get slightly crispy.

• Oven: Used to bake the stuffed peppers to ensure they are tender and the filling is golden brown.

• Mixing bowl: Used to combine the ricotta cheese, parmesan cheese, beaten egg, dried oregano, salt, and black pepper.

• Baking dish: Used to hold the stuffed bell peppers while they bake in the oven.

• Knife: Used to halve and seed the bell peppers.

• Cutting board: Provides a safe surface to cut and prepare the bell peppers.

• Measuring cups: Used to measure the ricotta cheese and parmesan cheese accurately.

• Measuring spoons: Used to measure the dried oregano, salt, and black pepper accurately.

• Spoon: Used to stuff the bell pepper halves with the ricotta mixture.

• Whisk: Used to beat the egg before adding it to the ricotta mixture.

Prepare the filling in advance: Mix the ricotta cheese, parmesan cheese, and other ingredients the night before to save time on the day of cooking.

Use pre-cut peppers: Purchase pre-cut and seeded bell peppers from the store to eliminate prep work.

Line the baking dish: Use parchment paper or foil to line the baking dish for easy cleanup.

Batch cooking: Double the recipe and freeze extra stuffed peppers for a quick meal later.

Preheat the oven early: Start preheating the oven while you prepare the filling to save time.