Tuscan Ricotta Stuffed Peppers

Tuscan Ricotta Stuffed Peppers: Easy Lemon Herb Appetizer

by

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe Print Recipe

Bright, savory, and irresistibly creamy, Tuscan Ricotta Stuffed Peppers deliver a burst of summer flavors with minimal fuss. Soft-roasted sweet peppers cradle a lemony, herb-flecked ricotta filling that melds silky texture with nutty Parmesan and a kiss of garlic—an ideal starter or weeknight side that even beginner cooks can master.

Why You’ll Love ThisTuscan Ricotta Stuffed Peppers Recipe

  • Quick and easy to prepare — hands-on time is short and assembly is forgiving.
  • Uses simple, wholesome ingredients you probably already have in the fridge.
  • Versatile for casual family dinners, elegant appetizers, or make-ahead entertaining.

A Little Background

Stuffed peppers are a comforting, homey dish across many cuisines. This Tuscan-style version leans into Italy’s love of fresh cheese, bright citrus, and fragrant herbs: ricotta keeps the filling light and creamy while Parmesan and a touch of garlic add savory depth. It’s a fresh way to showcase seasonal sweet peppers, whether you choose mini bells or larger varieties sliced in half.

Key Ingredients for perfect Tuscan Ricotta Stuffed Peppers

  • Sweet mini peppers: Bite-sized and colorful—perfect for stuffing or halving for larger peppers.
  • Whole-milk ricotta: The creamy base that gives the filling a light, silky texture.
  • Grated Parmesan: Adds a nutty, salty finish and helps the filling set when warmed.
  • Fresh herbs & lemon zest: Basil or parsley plus lemon brighten and lift the ricotta.
  • Garlic & olive oil: Simple aromatics that bring savory warmth and richness.

Step-by-Step Instructions to make Tuscan Ricotta Stuffed Peppers

  1. Preheat oven to 400°F (200°C). Halve the peppers lengthwise (remove seeds if desired), toss with a little olive oil, salt, and pepper, and arrange cut-side down on a baking sheet. Roast until tender and slightly blistered, about 12–18 minutes depending on size.
  2. While peppers roast, make the ricotta filling: in a bowl combine ricotta, grated Parmesan, minced garlic, lemon zest, chopped fresh basil (or parsley), a drizzle of olive oil, and salt and pepper to taste. Stir until smooth and seasonings are well distributed.
  3. Remove peppers from the oven and flip cut-side up. Spoon or pipe the ricotta mixture into each pepper half, mounding slightly. If you like a browned top, sprinkle a little extra Parmesan over each filled pepper.
  4. Return stuffed peppers to the oven and bake at 375°F (190°C) until the filling is warmed through and the tops are lightly golden, about 8–12 minutes. For a quicker browned finish, broil 1–2 minutes—watch closely to prevent burning.

Pro Tips & Variations

  • Make ahead: prepare the filling and roast peppers in advance; assemble and reheat in the oven before serving.
  • Storage/reheating: store leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed to preserve texture.
  • Variations: fold in chopped sun-dried tomatoes, spinach, or crumbled cooked sausage for extra flavor and heartiness.

Serving Suggestions

Serve these peppers warm or at room temperature alongside a crisp green salad, crusty bread, or a bowl of mixed olives. They pair beautifully with a chilled Vermentino or a light rosé and make an elegant appetizer for dinner parties or a colorful side for weeknight meals.

Tuscan Ricotta Stuffed Peppers

Tuscan Ricotta Stuffed Peppers

Sweet mini peppers roasted until tender, then filled with a lemony, herb-studded ricotta and a dusting of Parmesan—light, creamy, and perfect as an appetizer or side.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 6 people
Calories 210 kcal

Equipment

  • 1 Baking Sheet lined with parchment
  • 1 Mixing Bowl
  • 1 Spoon or piping bag (optional for neat filling)

Ingredients
  

Peppers

  • 1 lb mini sweet peppers halved lengthwise and seeded
  • 1 tbsp olive oil for roasting
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Ricotta Filling

  • 15 oz whole-milk ricotta well-stirred
  • 0.5 cup finely grated Parmesan plus extra for topping
  • 2 cloves garlic minced
  • 1 tsp lemon zest from 1 lemon
  • 2 tbsp fresh basil or parsley finely chopped
  • 1 tbsp olive oil
  • 0.25 tsp red pepper flakes optional
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper to taste

Finish

  • Extra chopped herbs and lemon zest for garnish

Instructions
 

Prep & Roast Peppers

  • Preheat oven to 400°F (200°C). Halve mini peppers lengthwise and remove seeds. Toss with 1 tbsp olive oil, salt, and pepper. Arrange cut-side down on a parchment-lined baking sheet and roast until tender and lightly blistered, 12–15 minutes.

Make Ricotta Filling

  • In a bowl, combine ricotta, Parmesan, garlic, lemon zest, chopped herbs, 1 tbsp olive oil, red pepper flakes (if using), and a pinch of salt and pepper. Stir until smooth and well-seasoned.

Stuff & Bake

  • Flip roasted peppers cut-side up. Spoon or pipe the ricotta mixture into each pepper. Sprinkle tops with a little extra Parmesan.
  • Return to the oven and bake at 375°F (190°C) until the filling is warmed through and lightly golden, 8–10 minutes. For a deeper color, broil 1–2 minutes, watching closely.
  • Let cool 5 minutes. Garnish with more chopped herbs and a touch of lemon zest. Serve warm or at room temperature.

Notes

For the neatest presentation, transfer the ricotta filling to a piping bag or zip-top bag and pipe into each pepper. Add-ins like chopped sun-dried tomatoes or sautéed spinach are delicious; fold into the ricotta before stuffing.

Nutrition

Serving: 150gCalories: 210kcalCarbohydrates: 7gProtein: 11gFat: 15g
Keyword baked peppers, ricotta, stuffed peppers
Tried this recipe?Let us know how it was!