Stuffed Bell Peppers with Ricotta
Delicious and colorful bell peppers stuffed with a creamy ricotta and herb filling, baked to perfection. A perfect vegetarian main dish or side that’s easy to prepare and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4
Ingredients
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 dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
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 the ricotta cheese, cooked quinoa, grated Parmesan cheese, diced tomatoes, chopped basil, chopped parsley, minced garlic, dried oregano, salt, and black pepper. 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 to the top.
Sprinkle shredded mozzarella cheese evenly over the stuffed peppers.
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 peppers are tender and the cheese is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving.