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