Ricotta-Stuffed Peppers
250kcal
Ingredients
For the Peppers
- 4 large bell peppers any color works: red, yellow, green, or orange
For the Filling
- 1 cup ricotta cheese for delightful texture
- 1/2 cup shredded mozzarella cheese for gooeyness
- 1/4 cup grated Parmesan cheese for nuttiness
- 1 large egg to bind filling
- 1 teaspoon Italian seasoning for herby taste
- 1/2 teaspoon garlic powder for depth of flavor
- Salt and pepper to taste
For the Topping
- 1 cup marinara sauce to add moisture
- Fresh basil or parsley optional for garnish
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and removing the seeds and membranes.
- Blanch the peppers in boiling water for 3-4 minutes if you prefer them softer.
- Mix together the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper in a bowl.
- Spoon the ricotta mixture into each bell pepper, packing it down gently.
- Arrange the stuffed peppers in a baking dish and pour marinara sauce over the tops.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Uncover and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.
- Cool for a few minutes after removing them from the oven.
- Serve warm as a delightful main dish or side.
Nutrition
Serving1pepperCalories250kcalCarbohydrates20gProtein15gFat15gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol70mgSodium500mgPotassium400mgFiber4gSugar5gVitamin A900IUVitamin C120mgCalcium300mgIron2mg
Notes
Try a sprinkle of red pepper flakes for a spicy kick if desired. Use whole-milk ricotta for creamier filling.