These ricotta stuffed peppers are a great low-carb option when you’re craving creamy pasta, but you want something a little lighter!

Ricotta Stuffed Peppers
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I love pasta, but sometimes I want to get in some extra vegetables. Zucchini noodles are a great option, but lately, I’ve been loving these ricotta-stuffed bell peppers! They’re really satisfying and full of flavor and one serving has nearly 20g of protein. These are a great vegetarian main dish!

Ingredients & Substitutions

  • Bell peppers– Any color can be used and I typically like to do a mix for a rainbow of colors.
  • Olive oil– A little olive oil helps roast the peppers. You can use an olive oil spray, to make it easier to coat the peppers.
  • Ricotta cheese- I used whole milk, but you can use part-skim if you want to lower the fat.
  • Garlic– I used fresh garlic but one teaspoon of garlic powder can be used instead.
  • Egg– This helps hold the filling together.
  • Parmesan– Use real, high-quality Parmesan cheese for the best flavor.
  • Italian seasoning- I used an Italian seasoning blend, but you can use a mix of basil, oregano, rosemary, thyme, and marjoram if you don’t have a blend on hand.
  • Salt– Feel free to adjust based on the kind of seasoning you use.
  • Mozzarella cheese– I used part-skim, but whole milk can be substituted if you want a richer flavor.
  • Marinara sauce– I used Rao’s tomato basil, but any brand can be used.

How to Make Ricotta Stuffed Peppers

Place the peppers on a baking tray and drizzle with olive oil. Roast the peppers for 15 minutes.
In a large bowl, combine the ricotta, garlic, egg, Parmesan, Italian seasoning, and 1/2 cup of mozzarella.
Stuff the peppers with the ricotta mixture.
Top with cheese.
Baked until cheese is golden brown and peppers are tender.

Tips & Tricks

  • Look for bell peppers that are on the smaller side. They’ll be easier to stuff and they’ll cook more evenly.
  • Parchment paper makes clean up simple, but don’t use it if you plan to broil the peppers. (Parchment paper can catch fire if it’s used under a broiler.)
  • I like to use whole milk ricotta because it’s creamier. If you’re looking for a lower fat option, you can use part-skim ricotta. I don’t recommend using fat-free ricotta.
  • If you have leftover ricotta, try this ricotta flatbread recipe or make a batch of this one-pot pasta with ricotta.

What to Serve with Ricotta Stuffed Peppers

Looking for the perfect side dish? Try this Spicy Kale Salad, which is a great way to round out your meal! Or enjoy these stuffed peppers with a bowl of Instant Pot Minestrone Soup.

ricotta peppers

How to Store and Reheat Leftovers

To store ricotta-stuffed peppers, let them cool completely before placing them in an airtight container in the fridge for up to 3 days. For reheating, the best method is baking at 350 degrees for about 15–20 minutes or reheating in the air fryer at 350 degrees for 8-10 minutes. For a quicker option, microwave on medium power for 1–2 minutes.

Print
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Ricotta Stuffed Peppers

Ricotta Stuffed Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These ricotta stuffed peppers are a great low-carb option when you’re craving creamy pasta, but you want something a little lighter!

Ingredients

Units Scale
  • 4 bell peppers, halved, seeds removed
  • 1 teaspoon olive oil
  • 15 oz ricotta cheese (I used whole milk, but you can use part-skim)
  • 2 cloves of garlic, minced
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese, plus extra for garnish (See note)
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/2 cup marinara sauce

Instructions

  1. Preheat the oven to 400 degrees.
  2. Spread the halved peppers on a baking tray and drizzle with olive oil.
  3. Place the peppers in the oven and roast for 15 minutes.
  4. In a large bowl combine the ricotta, garlic, egg, Parmesan, Italian seasoning, salt, and 1/2 cup of mozzarella.
  5. Remove the peppers from the oven and carefully stuff the cheese mixture into the peppers.
  6. Top with remaining 1/2 cup of mozzarella cheese.
  7. Bake for 20-25 minutes until the cheese is melted and peppers are tender.
  8. If you want to brown the cheese on top, you can broil for an additional 3-4 minutes.
  9. While the peppers are roasting, warm the marinara sauce in the microwave or on the stovetop.
  10. Drizzle the sauce over the bell peppers and enjoy.

Notes

Freshly grated parmesan is so worth the extra effort! Ditch the jar of grated parmesan and grate some right off a block of parmesan. I promise it’s worth it!

Looking for other stuffed pepper ideas? Try these black bean and quinoa stuffed peppers or these lentil stuffed peppers! If you have leftover ricotta, try these spinach and ricotta lasagna cups!

Have you ever made stuffed peppers?