Herby Ricotta Stuffed Peppers are a delightful addition to any dinner table. They’re colorful, cheesy, and packed with fresh herbs, making every bite a delight. This dish is perfect for weeknight meals or when you want to impress guests without too much fuss. Plus, the vibrant peppers add a nice touch to your table.

Why You Will Love This Dish

This recipe is straightforward and quick to prepare, making weeknight dinners stress-free. With everyday ingredients, it’s a family favorite that everyone will enjoy. The creamy ricotta and earthy herbs combine beautifully, creating a comforting dish. It’s also a great way to add veggies to your meal without sacrificing flavor.

How to Make This Dish

Making Herby Ricotta Stuffed Peppers is incredibly simple. Begin by prepping the bell peppers, then mix your cheeses and herbs in a bowl. Stuff the mixture into the peppers, drizzle with olive oil, and bake until they’re tender. It’s that easy!

What You Need

4 bell peppers
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 cup fresh herbs (such as basil, parsley, or oregano), chopped
Salt and pepper to taste
1 tablespoon olive oil

Step-by-Step

Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds.
In a bowl, mix together the ricotta cheese, parmesan cheese, fresh herbs, salt, and pepper.
Stuff the mixture into each bell pepper until full.
Place the stuffed peppers in a baking dish and drizzle with olive oil.
Bake in the preheated oven for about 30-35 minutes, until the peppers are tender and the filling is heated through.
Serve warm as a side dish.

How to Serve This Dish

These stuffed peppers are delicious on their own but also pair wonderfully with a fresh salad or crusty bread. Serve them as a side dish alongside grilled meats or enjoy them as a light main course. They’re also perfect for gatherings or family dinners.

How to Store This Dish

To keep leftovers fresh, store them in an airtight container in the fridge for up to 4 days. If you want to freeze them, place the stuffed peppers in a freezer-safe container and freeze for up to 3 months. To reheat, bake them straight from the fridge at 350°F until warmed through, or in the microwave for a quick option.

Recipe Tips

Use a mix of different herbs for a unique flavor.
Make sure to remove all seeds for the best texture.
Leave some space when stuffing the peppers, as the filling can expand.
Don’t skip the olive oil drizzle; it adds flavor and helps the peppers cook nicely.
Ensure the peppers are of similar size for even cooking.

Variations & Swaps

Swap the ricotta for cottage cheese for a lower-fat option.
Add cooked ground meat or vegetables to the stuffing for extra protein.
Try using spicy herbs like chili flakes for a kick.
For a festive version, use seasonal herbs like sage or thyme during the holidays.
Experiment with different cheeses, like mozzarella or feta, for varied flavors.

FAQs

Can I make these stuffed peppers ahead of time?
Absolutely! You can prep the peppers and stuffing in advance. Just fill the peppers and store them in the fridge. Bake them when you’re ready to serve. This can save time on busy days.

Can I freeze the stuffed peppers?
Yes, you can freeze them after baking or before baking. Just ensure they are in a freezer-safe container. If frozen after baking, they can last up to 3 months. Thaw overnight before reheating.

What’s the best way to reheat them?
For best results, reheat in the oven at 350°F until warm throughout. You can also microwave them, but oven reheating keeps the texture better.

What if I don’t have fresh herbs?
You can use dried herbs, but use a smaller amount since they’re more concentrated in flavor. About one-third of the amount will do.

Any tips on ingredient swaps?
You can use any type of bell pepper or even zucchini as a base. If you need a dairy-free option, try a vegan cheese or a mix of ground nuts for richness.