Ricotta-Stuffed Peppers
350kcal
Ingredients
For the Peppers
- 4 large bell peppers choose any color for a vibrant presentation
For the Cheese Filling
- 1 cup ricotta cheese creamy goodness that holds the filling together
- 1/2 cup shredded mozzarella cheese adds that melty stretch we love
- 1/4 cup grated Parmesan cheese brings a sharp, nutty flavor to the mix
- 1 large egg acts as a binder, keeping everything in place
For Seasoning
- 1 teaspoon Italian seasoning infuses an aromatic herby flavor throughout
- 1/2 teaspoon garlic powder enhances the overall taste with a hint of garlic
- salt adjust to taste for perfect seasoning
- pepper adjust to taste for perfect seasoning
For Topping
- 1 cup marinara sauce adds a rich and tangy layer on top
- Fresh basil or parsley optional, for a pop of color and freshness as garnish
Method
Directions
- Preheat your oven to 375°F (190°C).
- Prepare the peppers by cutting the tops off and removing the seeds and membranes.
- Blanch the peppers for 3-4 minutes in boiling water, then drain and cool.
- Mix the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper until well combined.
- Spoon the mixture into each pepper, packing gently.
- Pour marinara sauce over each stuffed pepper.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Uncover and bake for an additional 10-15 minutes until the peppers are tender.
- Cool for a few minutes before serving.
- Serve warm, garnished with fresh basil or parsley if desired.
Nutrition
Serving1pepperCalories350kcalCarbohydrates28gProtein18gFat20gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol100mgSodium600mgPotassium450mgFiber4gSugar4gVitamin A1200IUVitamin C120mgCalcium300mgIron2mg