Herb-Roasted Ricotta Stuffed Peppers.

There is a specific kind of comfort found in Mediterranean-style stuffed vegetables. While many of us grew up with the traditional version filled with ground beef and rice, there is something remarkably elegant and light about a Ricotta Stuffed Pepper. This version leans into the creamy, mild nature of ricotta, transforming it into a savory, souffle-like filling that feels far more sophisticated than your average weeknight dinner.

I love this recipe because it bridges the gap between a hearty main course and a delicate side dish. It is a fantastic option for meatless Mondays or for when you have a surplus of bell peppers from the garden or farmers’ market. By roasting the peppers until they are charred and sweet, you create a perfect vessel for a herb-flecked cheese filling that stays soft and velvety. It’s a meal that looks like it came from a small Italian bistro, yet it requires very little technical skill to master.

Ingredients

The success of this dish depends on the quality of the cheese. Since ricotta is the primary ingredient, try to find a “whole milk” variety rather than fat-free, as it provides a much better texture and doesn’t release as much water during the baking process.

Bell Peppers: 4 large peppers. Any color works, but red, orange, and yellow tend to be sweeter when roasted than green ones.
Whole Milk Ricotta: 2 cups. For the best results, let it drain in a fine-mesh sieve for 15 minutes before using to remove excess moisture.
Parmesan Cheese: ½ cup, freshly grated.¹ This adds the necessary salty bite.
Egg: 1 large egg. This acts as the binder to give the filling its structure.
Fresh Garlic: 2 cloves, minced into a paste.²
Fresh Herbs: ¼ cup total of chopped basil, parsley, and a hint of oregano.
Lemon Zest: From one medium lemon. This is the secret ingredient that brightens the entire dish.
Marinara Sauce: 1 cup. This serves as a flavorful bed for the peppers to roast in.
Red Pepper Flakes: A pinch, for a subtle background heat.
Salt and Black Pepper: To taste.

Instructions

This is a two-stage cooking process: first, we prep the peppers, then we fill and bake them until the cheese is set and golden.

Prepare the peppers

Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise, from the stem down to the base. Carefully remove the seeds and the white membranes, but leave the green stem intact if possible—it looks beautiful for presentation and helps the pepper hold its shape.

The flavor bed

Pour the marinara sauce into the bottom of a 9×13 inch baking dish. Spread it out evenly. This sauce will prevent the peppers from sticking, provide moisture to steam the “skins” of the peppers, and eventually become a delicious accompaniment for serving.

Mix the filling

In a medium bowl, combine the drained ricotta, grated Parmesan, egg, minced garlic, lemon zest, and chopped herbs. Stir in the red pepper flakes, salt, and black pepper. Whisk until the mixture is uniform and creamy.

Stuff and roast

Spoon the ricotta mixture generously into each pepper half, smoothing the tops with the back of the spoon. Arrange the peppers in the baking dish, nestled into the marinara sauce.

Bake to perfection

Cover the dish tightly with aluminum foil. Bake for 20 minutes; this allows the peppers to soften. Remove the foil and bake for another 15 to 20 minutes. You are looking for the peppers to be tender and slightly charred on the edges, and the ricotta filling should be puffed and golden on top.

The final rest

Let the dish sit for 5 minutes after taking it out of the oven. This allows the cheese to firm up slightly, making the peppers much easier to serve without the filling sliding out.

Flavor and Texture Notes

These peppers offer a beautiful play on temperatures and textures. The peppers themselves become silky and sweet as their natural sugars caramelize in the oven. The filling is light and airy—almost like a savory cheesecake—with a distinct brightness from the lemon zest and fresh herbs.

The marinara at the bottom of the pan intensifies in flavor as it mingles with the juices from the roasting peppers. Every bite is a balance of creamy cheese, tender vegetable, and the acidic “pop” of the tomato sauce. It’s a grounded, earthy dish that feels incredibly fresh.

Tips and Variations

Add some Grain: If you want a heartier meal, you can stir ½ cup of cooked quinoa or orzo into the ricotta mixture.
The “Melty” Factor: If you want a classic cheese pull, top each pepper with a slice of fresh mozzarella or a sprinkle of provolone during the last 10 minutes of baking.
Protein Boost: Stir in some chopped cooked spinach (squeezed very dry) or even some browned Italian sausage if you aren’t looking for a vegetarian meal.
Nutty Crunch: Sprinkle a few toasted pine nuts or panko breadcrumbs over the top before the final stage of baking for an added textural element.

Storage and Make-Ahead

Make-Ahead: You can clean the peppers and mix the filling up to 24 hours in advance. Store them separately in the fridge. Stuff the peppers just before you are ready to bake to prevent the peppers from becoming soggy.
Leftovers: These peppers reheat surprisingly well. Store them in an airtight container for up to 3 days.
Reheating: I recommend reheating them in the oven at 350°F (175°C) for about 10 minutes. The microwave works in a pinch, but it can make the peppers a bit too soft.

Serving Suggestions

Since these peppers are quite soft and creamy, they benefit from being served alongside something with a bit of “structure.”

Crusty Bread: A thick slice of toasted sourdough or a garlic baguette is essential for mopping up the roasted tomato sauce at the bottom of the dish.
Simple Grain: Serve over a bed of farro or wild rice to turn it into a more substantial dinner.
Crisp Green Salad: A side of arugula or baby kale with a sharp balsamic vinaigrette provides a nice bitter contrast to the sweet roasted peppers.
Wine Pairing: A light-bodied red like a Sangiovese or a crisp, dry Rosé works beautifully with the tomato and herb notes.

FAQ

My ricotta filling is very watery. What happened?

This is usually due to the brand of ricotta or not draining it beforehand. Some commercial ricottas have a lot of added stabilizers and whey. If you find your filling is runny, try adding an extra tablespoon of Parmesan or a teaspoon of flour to the mix next time to help bind the liquid.

Can I use mini peppers instead of large ones?

Absolutely! Mini stuffed peppers make an incredible appetizer. Just reduce the baking time to about 15–20 minutes total and skip the foil-covered stage, as they soften much faster than full-sized peppers.

Do I have to peel the peppers?

No, the skin of the bell pepper becomes very tender during the roasting process and is completely edible. It also provides the structural “shell” that keeps the cheese in place.

Can I freeze these?

I don’t recommend freezing this specific dish. Ricotta can take on a grainy, crumbly texture once frozen and thawed, and the peppers will lose their structure and become mushy.

Conclusion

Ricotta Stuffed Peppers are a reminder that some of the best meals come from a few humble ingredients handled with care. They are colorful, fragrant, and deeply satisfying without being heavy. Whether you’re hosting a dinner or just looking for a way to use up the produce in your crisper drawer, this recipe is a reliable way to bring a little bit of Mediterranean warmth to your table.