If you’re looking for a cozy, fresh twist on stuffed peppers, this Herby Ricotta Stuffed Peppers Recipe is a total keeper. It’s perfect for when you want a dish that’s bright, cheesy, and satisfying without being too heavy — I love making this for weeknight dinners or when friends pop by unexpectedly.
Jump to:
Why You’ll Love This Herby Ricotta Stuffed Peppers Recipe
This recipe brings together the creamy softness of ricotta, the fresh zing of herbs, and the sweet, tender crunch of roasted peppers for an irresistible bite every time. Whether you’re after a meatless main or a colorful side, these peppers deliver comfort and flavor in every forkful.
- Texture you want: tender roasted peppers with a creamy, herby ricotta filling that melts in your mouth
- Flavor that pops: bright, fresh herbs like basil and parsley paired with rich, tangy ricotta
- Everyday ingredients: simple staples that you likely have already or can easily grab
- Works for any night: quick enough for weekdays, elegant enough to impress guests
Ingredient Spotlight
Each ingredient plays a key role in how this Herby Ricotta Stuffed Peppers Recipe shines. Using fresh herbs makes a big difference, but you can swap easily if needed. Ricotta gives that wonderfully creamy texture, while the peppers add sweetness and a slight char that’s just irresistible.
- Ricotta cheese: Go for whole-milk ricotta for extra creaminess—it’s less grainy and super silky
- Bell peppers: Choose colorful peppers (red, yellow, or orange) for sweeter flavor and visual pop
- Fresh herbs: Basil, parsley, and oregano work beautifully together; dried is okay but scale back quantity
Seasonality & Sourcing
Peppers are at their sweetest and juiciest from late summer through early fall, but you can find decent bell peppers year-round in most grocery stores. Fresh herbs are best from spring through late summer, but you can keep a few pots on your kitchen windowsill or pick up fresh bunches at the farmers’ market. When fresh isn’t an option, high-quality dried herbs still bring good flavor—just remember to reduce the amount since dried herbs are more concentrated.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by heating your oven to 375°F (190°C). While it warms, trim the tops off your bell peppers, removing seeds and membranes but keeping the peppers whole so they can cradle all that delicious filling. A key tip here: avoid slicing the peppers too thin—thicker walls prevent them from wilting too much during roasting.
Step 2 — Cook & Build Flavor
In a bowl, mix ricotta with finely chopped fresh herbs, a pinch of salt, black pepper, and a bit of grated Parmesan if you have it on hand. This blend adds depth and a bit of bite to the filling. Then, spoon the herby ricotta into each pepper cavity, mounding it generously. Place the peppers upright in a baking dish, drizzle with olive oil, and bake for about 25-30 minutes. The peppers should be tender but still hold their shape, and the filling should look set and slightly golden. If your ricotta looks too wet, mix in a handful of breadcrumbs next time to help it firm up.
Step 3 — Finish & Rest
Once baked, let the peppers rest for about 5 minutes. This pause helps the filling firm up just enough and lets the flavors meld beautifully. You’ll notice a gentle waft of herbs and roasted sweetness—it’s like a warm hug on a plate. Serve them as they are, or with a squeeze of lemon to add a bright, fresh contrast.
Troubleshooting Herby Ricotta Stuffed Peppers Recipe
If your peppers turn out too soft or soggy, try roasting them a bit less or using sturdier varieties like mini sweet peppers. If the ricotta filling feels bland, don’t be shy with the herbs or a pinch of crushed red pepper flakes for some zip. And if the filling seems watery, stirring in some grated cheese or breadcrumbs will help bind it and keep everything nicely together.
Pro Tips
I find that balancing the moisture in the filling is the trickiest part, but easily fixed with a little Parmesan or breadcrumbs. Also, roasting at a steady moderate heat lets the peppers tenderize without turning mushy—something I always remind myself when rushing through.
- Heat control: Bake at 375°F to get perfectly tender but not soggy peppers
- Timing window: Check at 25 minutes to avoid overcooking; filling should be just set
- Make-ahead move: Stuff peppers a day ahead and bake them fresh for best texture
- Avoid this pitfall: Don’t overfill peppers—too much ricotta can spill and prevent even cooking
Variations & Substitutions
You can easily tweak this Herby Ricotta Stuffed Peppers Recipe according to what you have or your diet. For a vegan spin, swap ricotta for almond or cashew-based ricotta alternatives and use nutritional yeast for that cheesy kick. Add chopped sun-dried tomatoes or olives for a salty, umami twist, or mix in cooked quinoa for extra texture and heartiness. The herbs can be swapped for dill or tarragon for a flavor detour.
Great Debates
Some argue whether to roast peppers whole or par-cook them first—my take? You want that balance of tender and slight bite, so roasting whole without pre-cooking keeps their integrity best. And when it comes to herbs—fresh always wins for vibrant flavor, but good quality dried herbs are a tasty backup and don’t mess up the recipe.
Make-Ahead, Storage & Freezing
You can prepare and stuff the peppers a day ahead, then bake just before serving to keep them fresh and flavorful. Store any leftovers in airtight containers in the fridge for up to 3 days. To freeze, place fully cooled baked peppers in a freezer-safe container. Thaw overnight in the fridge and warm in the oven to maintain their texture — microwave reheating tends to make the filling soggy.
Yield & Conversions
This Herby Ricotta Stuffed Peppers Recipe yields about 4 servings, using around 4 medium peppers. For a dinner party, simply double or triple the ingredients—just make sure you have a big enough baking dish! In metric, use approximately 4 bell peppers (~600 g), 250 g ricotta, and adjust herbs to taste.
Serving Ideas & Pairings
I often serve these peppers alongside a crisp green salad with lemon vinaigrette to brighten the meal. They also pair beautifully with warm crusty bread or garlic roasted potatoes for a more filling plate. A drizzle of balsamic glaze adds a lovely sweet tang that complements the herbs and ricotta perfectly.
FAQs
Yes! Cream cheese or goat cheese can work well but will change the flavor and texture slightly. Ricotta offers a nice balance of creaminess and mildness that complements the herbs perfectly.
Avoid over-roasting—check them at the 25-minute mark for tenderness but still some bite. Using thicker-walled peppers and roasting at a moderate temperature helps maintain texture.
Absolutely! Use vegan ricotta substitutes like almond or cashew-based ricotta, and add nutritional yeast for a cheesy flavor. Just keep the herbs fresh and flavorful.
Basil, parsley, and oregano are classic and fresh choices that pair beautifully with ricotta. Feel free to experiment with dill, thyme, or tarragon depending on your mood.
Notes, Tools & Special Equipment
A medium-sized baking dish that holds the peppers snugly is essential to keep them upright during baking. Sharp knives and a sturdy cutting board make prepping quick and safe. No fancy tools are needed — just good-quality measuring spoons and a bowl for mixing your herby ricotta filling. An instant-read thermometer isn’t a must here, but can help for perfect oven calibration.
PrintPrintable Recipe 📖
Herby Ricotta Stuffed Peppers Recipe
Crispy Parmesan Carrots are a delicious and easy-to-make side dish featuring tender roasted carrots coated with a flavorful mixture of garlic, rosemary, and red pepper flakes, finished with a crispy layer of Parmesan cheese. Perfect for adding a savory and cheesy twist to your meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 6 medium carrots, peeled
Seasonings & Herbs
- ½ teaspoon kosher salt
- 2 teaspoons garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 teaspoon fresh rosemary, chopped
- parsley, chopped for garnish
Other
- 2 tablespoons extra virgin olive oil
- 2 cups (200 g) parmesan cheese, grated, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a sheet pan with parchment paper to prevent sticking and simplify cleanup.
- Prepare Carrots: Cut the peeled carrots crosswise into 2-inch sections, then slice each section in half lengthwise to create carrot halves.
- Mix Seasonings: In a large bowl, combine the extra virgin olive oil, kosher salt, minced garlic, onion powder, red pepper flakes, and chopped fresh rosemary. Stir well to create a flavorful coating.
- Coat Carrots: Add the carrot halves to the bowl and toss thoroughly to evenly coat each piece with the seasoning mixture.
- Layer Parmesan: Sprinkle 1 ½ cups of grated Parmesan cheese over the parchment paper on the lined baking sheet, spreading it into an 8×12-inch rectangular area.
- Arrange Carrots: Place the coated carrots cut side down onto the Parmesan-covered area in a tight rectangular pattern without gaps between them.
- Add Remaining Cheese: Sprinkle the remaining ½ cup of Parmesan cheese over the top of the arranged carrots for a crispy topping.
- Bake: Bake in the preheated oven for 35 minutes, or until the carrots are tender and easily pierced with a knife, and the Parmesan forms a golden crisp.
- Garnish and Serve: Remove from oven, sprinkle with chopped parsley for freshness, and serve warm as a flavorful side dish.
Notes
- Use fresh Parmesan cheese for the best crispy texture and flavor.
- Make sure carrots are arranged closely together to form a nice crispy crust of cheese underneath.
- For a milder spice, reduce or omit the red pepper flakes.
- Can substitute fresh rosemary with dried rosemary, using about ⅓ teaspoon.
- Serve immediately to enjoy the crispiness; reheating may soften the crunchy cheese layer.
Leave a Reply