Ricotta Stuffed Peppers – Creamy, Savory, and Perfectly Baked
There’s something irresistible about the combination of creamy cheese and roasted peppers. These Ricotta Stuffed Peppers are a comforting yet elegant dish that fits just as well at a family dinner as it does on a dinner party table. Filled with a rich mixture of ricotta, herbs, and melted cheese, then baked until tender and golden, they strike the perfect balance between light and indulgent.
This dish celebrates simple ingredients — fresh bell peppers, creamy ricotta, and a touch of Parmesan — all baked together into a satisfying, flavorful meal. Whether served as a vegetarian main or a hearty side, these stuffed peppers are wholesome, colorful, and bursting with Italian-inspired comfort.
Why You’ll Love These Ricotta Stuffed Peppers
1. Creamy, cheesy goodness:
The ricotta filling stays soft and velvety inside while the top turns golden and slightly crisp.
2. Naturally gluten-free:
No breadcrumbs or grains needed — just wholesome, real-food ingredients.
3. Easy to prepare:
Simple steps and minimal prep make this perfect for weeknights or entertaining.
4. Customizable:
You can easily add spinach, herbs, or other vegetables for extra flavor and nutrition.
5. Beautiful presentation:
Colorful bell peppers make this dish visually stunning and ideal for serving guests.
6. Great for meal prep:
Reheat beautifully and can be enjoyed for lunch or dinner throughout the week.
What You’ll Need
These baked ricotta-stuffed peppers come together with just a handful of ingredients you might already have on hand.
For the Peppers:
- 4 large bell peppers (red, yellow, or orange for sweetness)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Ricotta Filling:
- 1 1/2 cups ricotta cheese (whole milk for best flavor)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
- 2 tablespoons chopped fresh parsley or basil (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for a mild kick)
For Topping:
- 1/2 cup marinara sauce (optional)
- Extra mozzarella or Parmesan for sprinkling
- Olive oil for drizzling
Step-by-Step Instructions
Step 1: Prepare the Peppers
Preheat your oven to 400°F (200°C).
Cut each bell pepper in half lengthwise and remove the seeds and membranes. Lightly brush the insides with olive oil and season with salt and pepper.
Arrange the peppers cut-side up in a baking dish.
Bake them uncovered for 10–12 minutes to soften slightly before stuffing.
Tip: Pre-roasting the peppers helps them become tender without getting soggy later.
Step 2: Make the Ricotta Filling
While the peppers pre-bake, prepare the creamy filling.
In a large mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, egg, garlic, salt, pepper, Italian seasoning, parsley, and red pepper flakes (if using). Mix until smooth and well combined.
Taste and adjust seasoning if needed — the filling should be savory, slightly herby, and rich.
Step 3: Fill the Peppers
Remove the partially baked peppers from the oven and spoon the ricotta mixture evenly into each pepper half.
Smooth the tops gently with a spoon or spatula.
If desired, spoon a little marinara sauce over each filled pepper or leave them plain for a cleaner presentation.
Top with a light sprinkle of extra mozzarella or Parmesan cheese for a golden crust.
Step 4: Bake to Perfection
Return the baking dish to the oven and bake for 20–25 minutes, until the filling is hot and set, and the tops are lightly browned.
If you prefer extra color on top, broil for the last 2–3 minutes, watching closely to prevent burning.
Step 5: Cool and Serve
Let the stuffed peppers cool for 5–10 minutes before serving.
Drizzle with a little olive oil and garnish with fresh basil or parsley if desired.
Serve warm — as a main course with a side salad or as a side dish with your favorite protein.
Tips for Perfect Ricotta Stuffed Peppers
- Use whole milk ricotta.
It gives the filling a creamier texture and richer flavor than low-fat versions. - Pre-bake the peppers.
Softening them before filling prevents undercooked skins and helps everything bake evenly. - Drain ricotta if watery.
If your ricotta has excess liquid, drain it through cheesecloth or a fine mesh strainer for 10–15 minutes before mixing. - Don’t skip the egg.
It binds the filling, helping it hold its shape once baked. - Add marinara sparingly.
Too much sauce can make the filling watery — a light spoonful is enough. - Broil for color.
A short broil gives a golden finish and slightly crisp top. - Use a variety of pepper colors.
It makes the dish more visually appealing and adds subtle flavor differences.
Flavor Variations
This recipe is a wonderful base that you can easily adapt to your taste or what you have on hand.
Savory Add-Ins
- Spinach Ricotta Peppers: Stir in 1/2 cup chopped cooked spinach or kale into the filling.
- Mushroom and Herb: Add sautéed mushrooms and thyme for an earthy twist.
- Sun-Dried Tomato: Mix in chopped sun-dried tomatoes and basil for an Italian flair.
- Artichoke and Ricotta: Combine chopped artichoke hearts for a tangy, Mediterranean note.
Protein Boosts
- Ricotta and Chicken: Fold in shredded cooked chicken for a heartier version.
- Ricotta and Ground Turkey: Mix with browned ground turkey for a protein-packed meal.
- Ricotta and Sausage: Combine with cooked Italian sausage for a richer, bolder flavor.
Cheese Lovers
- Four Cheese Blend: Add provolone, fontina, or asiago for an extra cheesy variation.
- Goat Cheese Mix: Replace part of the ricotta with soft goat cheese for a tangier flavor.
Serving Suggestions
These Ricotta Stuffed Peppers pair beautifully with simple sides that complement their creamy texture and bright flavor. Try serving them with:
- Garlic roasted potatoes or mashed cauliflower
- Fresh garden salad with lemon vinaigrette
- Zucchini noodles or gluten-free pasta tossed with olive oil and herbs
- Grilled chicken or salmon for extra protein
- Warm crusty gluten-free bread for dipping in the creamy filling and sauce
They also make a perfect addition to a holiday table or vegetarian dinner spread — colorful, elegant, and satisfying.
How to Store and Reheat
Refrigerator:
Store cooled peppers in an airtight container for up to 4 days.
Reheat in the oven at 375°F (190°C) for about 10–12 minutes until warmed through.
Microwaving works too, though the tops may lose a bit of their crispness.
Freezer:
Let the stuffed peppers cool completely, then wrap each one individually in foil or plastic wrap.
Place in a freezer bag and freeze for up to 2 months.
To reheat, thaw overnight in the refrigerator and bake at 375°F (190°C) for 15–20 minutes, or until heated through.
Make-Ahead Option
You can assemble the stuffed peppers up to a day ahead, cover tightly, and refrigerate before baking.
When ready, bake as directed — just add a few extra minutes to the baking time since they’ll be starting cold.
This make-ahead flexibility makes them a great option for meal prepping or entertaining without last-minute stress.
Troubleshooting
Filling is too runny:
Drain the ricotta well before using, and don’t add extra sauce inside the filling.
Peppers are undercooked:
Make sure to pre-bake them or bake longer covered with foil for the first 10 minutes.
Tops not browning:
Use the broil function for 2–3 minutes to get that perfect golden color.
Watery baking dish:
Some moisture is normal from the peppers, but if there’s too much, simply pour off excess liquid before serving.
Filling separates or curdles:
Avoid baking at too high a temperature — stick to 400°F for best results.
Frequently Asked Questions
Can I use low-fat ricotta?
Yes, but the texture will be less creamy. Whole milk ricotta is recommended for richness and flavor.
Can I use other cheeses instead of ricotta?
You can use cottage cheese (blended for smoothness) or mascarpone, though the flavor will differ slightly.
Do I have to use an egg in the filling?
The egg helps bind the cheese mixture, but you can omit it if you prefer a softer texture.
Can I use green peppers?
Yes, but note they’re slightly more bitter than red, orange, or yellow peppers.
Can I make these vegan?
Yes — use vegan ricotta, vegan mozzarella, and skip the egg. Add a tablespoon of nutritional yeast for extra flavor.
Do these reheat well?
Absolutely. They maintain their flavor and texture well when reheated gently in the oven or air fryer.
Nutrition Information (Approximate per Stuffed Pepper Half)
- Calories: 190
- Protein: 12g
- Fat: 11g
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 4g
(Nutrition values vary slightly based on cheese and sauce used.)
Why This Recipe Works
Ricotta-stuffed peppers are a masterclass in balance — creamy filling meets tender roasted pepper. The ricotta and egg create a light yet rich texture, while mozzarella and Parmesan add melty stretch and depth. The peppers act as a natural vessel, adding sweetness and a subtle roasted aroma that ties everything together.
Unlike breaded or meat-heavy stuffed peppers, this recipe feels lighter while still being deeply satisfying. Baking at a high temperature keeps the filling luscious and the top beautifully golden, creating that irresistible blend of creamy and crisp in every bite.
The result is a dish that’s rustic yet refined — pure comfort with an elegant touch.
Tips for Customizing Your Ricotta Stuffed Pepper Routine
- Make it a meal:
Serve two pepper halves per person alongside a green salad or quinoa. - Turn it into a casserole:
Layer halved peppers and ricotta filling in a baking dish with marinara sauce and bake as a bubbly, family-style dish. - Add fresh herbs before serving:
A sprinkle of basil or parsley right before serving brightens the flavors beautifully. - Use mini peppers for appetizers:
Stuff small sweet peppers for bite-sized, crowd-pleasing party snacks. - Add a protein twist:
Mix in cooked chicken or sausage to make it a one-pan main course.
Final Thoughts
These Ricotta Stuffed Peppers are proof that simple ingredients can create something extraordinary. The creamy ricotta filling, golden baked top, and tender roasted peppers come together in perfect harmony — a dish that’s both comforting and elegant.
They’re wholesome, gluten-free, and easy to customize for any occasion — whether you’re cooking for family, friends, or just yourself. Serve them as a vegetarian main, a side dish, or part of a larger spread, and they’ll always bring color and flavor to the table.
Beautiful, satisfying, and full of creamy goodness — these baked ricotta-stuffed peppers are the kind of recipe you’ll return to again and again.
Homemade comfort food has never looked (or tasted) this good.