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Stuffed Bell Peppers with Ricotta

Stuffed bell peppers ricotta - the image shows four stuffed bell peppers on a brown plate. the bell peppers are yellow in color and have a quinoa-like texture. they are topped with melted cheese and fresh basil leaves. the plate is garnished with a sprig of parsley. the background is dark and out of focus, making the bell peppers the focal point of the image.
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Delicious and colorful bell peppers stuffed with a creamy ricotta cheese mixture, seasoned with herbs and baked to perfection. A comforting vegetarian dish perfect for any meal.

Ingredients

Scale

4 large bell peppers (any color), tops cut off and seeds removed
1 cup ricotta cheese
1/2 cup cooked quinoa
1/4 cup grated Parmesan cheese
1/2 cup diced tomatoes, drained
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/2 cup shredded mozzarella cheese

Instructions

Preheat the oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
In a medium bowl, combine ricotta cheese, cooked quinoa, grated Parmesan cheese, diced tomatoes, chopped basil, chopped parsley, minced garlic, salt, black pepper, and crushed red pepper flakes. Mix well until all ingredients are evenly incorporated.
Drizzle olive oil inside each bell pepper and place them upright in a baking dish.
Spoon the ricotta mixture evenly into each bell pepper, filling them completely.
Sprinkle shredded mozzarella cheese on top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the peppers are tender.
Remove from the oven and let cool for 5 minutes before serving.

Find it online: https://cookinglove.cookinglovely.com/creamy-ricotta-stuffed-bell-peppers-for-a-hearty-dinner/