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
- 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.
- 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.
- 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.
- 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
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.
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
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