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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.
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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
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