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Ricotta Stuffed Peppers
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The filling in these stuffed peppers is very much like the ricotta filling in lasagna. It's a great meatless alternative to the usual stuffed peppers. These can be served as an entree or side dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound whole milk ricotta cheese
2 eggs, lightly beaten
1/4 cup shredded Romano cheese
1 teaspoon dried Italian seasoning
3 cloves garlic, crushed
1 teaspoon seasoned salt
1 teaspoon black pepper
6 leaves sweet basil, finely minced
1 cup seasoned bread crumbs
6 medium bell peppers, cut in half (through the stem end) and seeds removed
1 jar (48 ounce size) spaghetti sauce
shredded Romano cheese, for topping
directions
Preheat the oven to 350 degrees F. Grease a shallow baking dish.
Combine the ricotta cheese, eggs, Romano cheese, Italian seasoning, garlic, seasoned salt, pepper, and basil in a bowl. Mix well. Stir in the bread crumbs.
Place the pepper halves cut-side up in the baking dish. Divide the ricotta stuffing evenly between them. Place the baking dish in the oven and bake at 350 degrees F for 15 minutes.
Remove the dish from the oven. Pour the spaghetti sauce evenly over the stuffed peppers. Return the dish to the oven and bake for another 20-30 minutes.
Sprinkle the peppers with additional Romano cheese and return to the oven for 5-10 more minutes or until the cheese is melted.
Serve the ricotta stuffed peppers hot.
recipe tips
For extra flavor, mix some fresh chopped herbs like parsley or oregano into the ricotta filling.
Drizzle a little olive oil over the peppers before baking to help them roast.
To prevent the peppers from drying out, make sure they are fully covered with spaghetti sauce.
For a crispier top, broil the peppers for the last few minutes of baking until the cheese is golden.
If the peppers have a hard time standing upright, slice a small portion off the bottom to create a flat base.
Adding a splash of wine to the spaghetti sauce can boost the overall flavor of the dish.
Try using a variety of bell pepper colors for a visually appealing dish.
To evenly distribute the filling, use an ice cream scoop or a large spoon.
Allow the stuffed peppers to rest for a few minutes after removing them from the oven; this will make them easier to serve.
Try different fillings, like adding spinach or mushrooms to the ricotta mixture.
common recipe questions
Can I use part-skim ricotta cheese instead of whole milk ricotta?
Yes, part-skim ricotta can be used for a lighter version, though the filling may be slightly less creamy than when made with whole milk ricotta.
Is there a gluten-free alternative to the bread crumbs?
For a gluten-free version, you can use gluten-free bread crumbs or substitute with almond meal or crushed gluten-free crackers.
Can I add meat to the filling?
If you prefer a non-vegetarian version, try adding cooked ground beef, turkey, or Italian sausage to the ricotta mixture.
What other types of cheese can I use?
Besides Romano, Parmesan, Asiago, or a blend of Italian cheeses can also be used in the filling.
Can I prepare these stuffed peppers in advance?
Yes, you can assemble the stuffed peppers up to a day ahead, cover, and refrigerate. Add a few extra minutes to the baking time since you'll be starting with a cold dish.
How do I store leftovers?
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.
Can these stuffed peppers be frozen?
Yes, cooked stuffed peppers can be frozen. Cool them completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen, adding extra sauce if needed.
How can I make sure the peppers are fully cooked but not mushy?
Baking the peppers for the specified time should soften them while still retaining some structure. If you prefer crisper peppers, reduce the initial baking time before adding the sauce.
nutrition data
142 calories, 7 grams fat, 13 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
October 25, 2016
I used very small sweet peppers (gourmet peppers) that were about the size of a jalapeno (but not hot). Used this recipe for a catering event. Big hit and I even got 3 more jobs from this one event. Thank you for the recipe!!