Baked Ricotta Stuffed Peppers with Fresh Herbs and Garlic
A comforting dish featuring colorful bell peppers filled with a creamy ricotta mixture and fresh herbs, perfect for family gatherings.
Ingredients
For the Filling
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh herbs (such as basil, parsley, or thyme) Any mix of fresh herbs can be used.
- 2 cloves garlic, minced Fresh garlic adds aromatic flavor.
- Salt and pepper to taste
For the Peppers
- 4 pieces bell peppers (any color) Choose colorful peppers for visual appeal.
- Olive oil for drizzling Enhances flavor and prevents drying.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds.
- In a mixing bowl, combine the ricotta cheese, grated parmesan, minced garlic, and fresh herbs. Season with salt and pepper. Mix well until everything is thoroughly combined.
- Generously fill each bell pepper with the ricotta mixture, packing it in gently.
- Place the stuffed peppers in a baking dish and drizzle olive oil over the tops.
Baking
- Cover the dish with aluminum foil and bake for about 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is lightly browned.
- Let them cool slightly before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave.