Creamy Dreamy Ricotta Stuffed Peppers

Creamy Dreamy Ricotta Stuffed Peppers

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Preparation time:15 Mins

Cooking time:30 Mins

Servings:4 servings

Ingredients:

• 4 large bell peppers
• 1 cup marinara sauce
• Olive oil
• 1 ½ cups whole milk ricotta cheese
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 large egg
• 2 cloves garlic
• 1 small onion
• 1 cup fresh spinach
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C). Cut off tops, remove seeds and membranes. Trim bottoms if needed to stand upright.
• Heat olive oil in skillet. Sauté onion and garlic until translucent. Add spinach (if using) until wilted. Remove from heat.
• Combine ricotta, Parmesan, half the mozzarella, sautéed aromatics (including spinach if using), egg, oregano, basil, salt, and pepper in a bowl. Mix well.
• Spoon ricotta mixture into each pepper.
• Place peppers in baking dish. Top with marinara sauce and remaining mozzarella. Drizzle with olive oil.
• Cover dish with foil. Bake for 25 minutes.
• Remove foil. Bake 5 more minutes, until cheese is bubbly and golden.
• Let cool slightly before serving.

Nutrition Facts

Calories	350 calories
Fat	20g
Fiber	20g

Recipe Info

Category	Main Course
Cuisine	Italian-American

Recipe Introduction: Creamy Dreamy Ricotta Stuffed Peppers

Fancy some Italian-American comfort food? These Ricotta stuffed peppers are total game-changers! Seriously, they're like a warm hug on a plate.

What's the Big Deal About Ricotta Stuffed Peppers ?

These beauties have Italian roots but are totally at home here too. Stuffed bell peppers with cheese are not only simple but also seriously satisfying.

This easy stuffed pepper recipe makes about four servings, perfect for a weeknight dinner.

Why You'll Love These Peppers

These Vegetarian stuffed peppers recipe offers a good source of protein and calcium. These Marinara sauce stuffed peppers is perfect for a cosy family meal.

But what really makes this recipe shine is the creamy Ricotta cheese filling . It’s cheesy, herby, and just plain delicious.

Let's talk ingredients, shall we?

Ingredients & Equipment for Dreamy Ricotta stuffed peppers

Alright, let's talk ingredients. We are making something special. Think Italian stuffed peppers but even better. This easy stuffed pepper recipe is all about great taste.

Main Players: What You Need

Here's the breakdown. Don't worry, it's not rocket science. This vegetarian stuffed peppers recipe uses good stuff.

• Bell Peppers: 4 large ones, about 8 oz (225g) each. Any colour works. Choose peppers that feel firm. Avoid soft spots or bruises.
• Marinara Sauce: 1 cup (240ml) . Store-bought or homemade. The better the sauce, the better the peppers.
• Ricotta Cheese: 1 ½ cups (12 oz or 340g) . Full-fat is the key.
• Parmesan Cheese: ½ cup (50g) , grated.
• Mozzarella Cheese: ½ cup (55g) , shredded. Split this. ¼ cup for the filling, ¼ cup for topping.
• Egg: 1 large. It binds it all together.
• Garlic: 2 cloves, minced. Fresh is best.
• Onion: 1 small, chopped finely.
• Spinach: 1 cup (25g) , chopped. Optional, but adds a lovely touch.
• Dried Oregano and Basil: ½ teaspoon each.
• Olive Oil: For drizzling.
• Salt and Pepper: To taste.

I use fresh ricotta when I can get it. Honestly, it makes a big difference. But the store-bought stuff works just fine. Don't skip draining it. No one likes watery peppers.

Seasoning Notes: The Flavour Boost

The secret to these baked stuffed peppers ? It's the herbs. Oregano and basil are a classic pair. You want that Italian stuffed peppers vibe.

Consider a pinch of red pepper flakes. A little heat never hurt. For a sub? Use Italian seasoning if you have it.

Equipment: Keep It Simple

Don't need a fancy kitchen for this healthy stuffed pepper recipe . These are the essentials.

• Baking dish: A 9x13 inch one is ideal.
• Large mixing bowl: For the ricotta filling.
• Small skillet: To sauté the onion and garlic.
• Cutting board and sharp knife: Obvious, right?

Don't have a skillet? A saucepan will do. No fancy mixing bowls? Any bowl will work. Just get stuck in. These marinara sauce stuffed peppers are worth it.

Creamy Dreamy Ricotta Stuffed Peppers : Mamma Mia, They're Good!

Honestly, folks, you NEED to try this easy stuffed pepper recipe . I remember the first time I made these, I thought, "Oh my gosh, is this really going to work?" But let me tell you, it was a total game-changer!

This vegetarian stuffed peppers recipe takes the humble bell pepper and transforms it into something truly special.

Prep Like a Pro for Perfect Peppers

Getting your "mise en place" sorted is key. Dice those onions, mince that garlic. Trust me, having everything prepped saves you time and stress later.

Time-saving tip: Chop the veggies while the oven's preheating to 375° F ( 190° C) . Talk about multitasking! Make sure to cut the tops of your peppers safely.

Also, keep an eye on the cooking time, a timer is your best friend.

From Bell Pepper to Bellissima: The Step-by-Step

Alright, here's the lowdown on how to whip up these Italian stuffed peppers :

1. Cut the tops off your bell peppers , scoop out the seeds and membranes. Nobody wants bitter pepper seeds in their masterpiece.
2. Sauté the chopped onion and minced garlic in a little olive oil until they are soft. About 5 minutes . If you are using spinach, add it now until wilted.
3. In a bowl, combine the ricotta cheese filling , Parmesan cheese, half of the mozzarella, your sautéed veggies, a beaten egg, oregano, basil, salt, and pepper. Mix it all like you mean it!
4. Spoon that glorious filling into each pepper. Don't overfill!
5. Place them in a baking dish, top with marinara sauce stuffed peppers and the remaining mozzarella.
6. Cover the dish with foil and bake for 25 minutes .
7. Remove the foil and bake for another 5 minutes , until the cheese is bubbly and golden-brown.
8. Let them cool slightly before serving. Important : Don't burn your mouth!

Pro Tips for Pepper Perfection

Wanna take these stuffed bell peppers with cheese to the next level? I've got you covered.

• Drain your ricotta. Seriously, this is not optional. Nobody wants a watery filling.
• Don't be afraid to experiment! Add a pinch of red pepper flakes for a little heat or some cooked sausage for a meaty version.
• Make-ahead option: Assemble the peppers the day before and bake them when you're ready. This is a healthy stuffed pepper recipe that fits your schedule.

So, there you have it! My Creamy Dreamy Ricotta stuffed peppers recipe. It's easy, it's delicious, and it's guaranteed to impress.

Give it a try, and let me know what you think. Enjoy!

Recipe Notes for your Ricotta stuffed peppers

Hey, you've got this! Before you dive into making these amazing Ricotta stuffed peppers , let’s chat about a few extra bits and bobs.

These are the tips and tricks I've picked up over the years. They'll help you nail this easy stuffed pepper recipe every single time.

I'm just sharing my experiences with you, like friends over a cup of tea.

Plating and Presentation Ideas

Fancy plating? Place the Italian stuffed peppers on a bed of fresh arugula. Drizzle them with a balsamic glaze for that "wow" factor.

You can always add a sprig of basil or parsley. Keep it simple, it's about looking good! Serve with a light white wine to complete the meal.

Complementary Sides or Beverages

Honestly, a simple green salad does the trick! Crusty bread is great too. It helps mop up all that delicious sauce from these amazing baked stuffed peppers .

A glass of Pinot Grigio? Don't mind if I do!

Keep it fresh, Storage Tips

Refrigeration guidelines

Got leftovers? No worries! Store your vegetarian stuffed peppers recipe in an airtight container. Pop them in the fridge. They'll last for about 3-4 days. Easy peasy.

Freezing options (if applicable)

Good news! You can freeze these Marinara sauce stuffed peppers! Wrap each pepper individually in cling film. Then put them in a freezer bag.

They’re good for up to 2-3 months. This is a fantastic way to prepare in advance.

Reheating instructions

Reheat your healthy stuffed pepper recipe in the oven. Just bake at 350° F ( 175° C) until heated through.

Alternatively, microwave them. Though the texture might be a little different. A quick zap and you're good to go.

Mix it up: Variations

1-2 dietary adaptations

Want a lighter version? Use part-skim Ricotta cheese filling . You can swap out the mozzarella for a lower-fat option.

Think skinny, but still scrumptious! For our veggie friends, skip the Parmesan. Ensure your cheese is vegetarian-friendly.

Seasonal ingredient swaps

In the summer, try adding grilled zucchini. Or yellow squash to the Stuffed bell peppers with cheese . In the autumn, add some roasted butternut squash to the filling for a sweet twist.

Who doesn't love seasonal flavours?

Nutrition Basics: A quick look

Simplified nutrition information

Each serving of these stuffed peppers with spinach is packed with protein. You'll get it from the cheese and the egg.

They also have fibre. Fibre from the peppers and spinach. Remember, portion sizes matter.

Key health benefits

Bell peppers are bursting with Vitamin C. Spinach is loaded with iron. The Ricotta cheese filling provides calcium. It's a delicious and nutritious meal all in one.

So there you have it! All my little secrets for making the Easy stuffed pepper recipe amazing. Don't be afraid to experiment! Get creative, have fun, and enjoy every bite!