Creamy Ricotta Stuffed Peppers for a Colorful Meal 🌶️🧀✨
1. Introduction
If you’re searching for a stuffed peppers recipe that combines vibrant colors, creamy textures, and a satisfying vegetarian filling, then these creamy ricotta stuffed peppers are perfect for you. Not only are they visually stunning, but they also offer a balanced blend of flavors and nutrients. Whether you’re serving a weeknight dinner or an elegant appetizer, this dish elevates your cooking game with minimal effort. Dive into this baked stuffed peppers recipe and enjoy a wholesome vegetarian meal that will delight everyone at the table!
2. Ingredients for Creamy Ricotta Stuffed Peppers
- 4 large colorful bell peppers (red, yellow, orange, green)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked quinoa or rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped spinach (fresh or frozen)
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: crushed red pepper flakes or fresh herbs for extra flavor
3. Step-by-Step Instructions for Making Baked Stuffed Peppers
Preparing the Peppers
Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set aside.
Making the Filling
In a skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine ricotta cheese, grated Parmesan, cooked quinoa or rice, sautéed vegetables, salt, and pepper. Mix until well blended. Add red pepper flakes or herbs if desired for extra flavor.
Stuffing the Peppers
Fill each bell pepper with the ricotta mixture, pressing down lightly to pack the filling. Place the stuffed peppers in a baking dish, standing upright.
Baking
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly. Check for doneness and serve warm.
4. Storage Tips for Leftover Creamy Ricotta Stuffed Peppers
Allow the stuffed peppers to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through for best results.
5. Serving Suggestions for the Best Vegetarian Stuffed Peppers
Serve these colorful stuffed peppers with a light side salad or a tangy dipping sauce. For an extra touch, garnish with fresh herbs like basil or parsley. They make a perfect main course or an impressive appetizer for gatherings. Pair with a crisp white wine or refreshing sparkling water for a complete meal experience.
6. Frequently Asked Questions About Ricotta Stuffed Peppers
Can I use other cheeses instead of ricotta?
Absolutely! Cream cheese, feta, or goat cheese can be excellent alternatives, each adding a unique flavor to your stuffed peppers.
Are these vegetarian stuffed peppers gluten-free?
Yes, as long as you use gluten-free grains like quinoa, these stuffed peppers are suitable for a gluten-free diet.
How long do baked stuffed peppers take to prepare?
The preparation time is approximately 15 minutes, with baking taking about 40 minutes overall.
Can I make this dish ahead of time?
Yes, you can prepare and assemble the stuffed peppers a day in advance, then bake them before serving for a quick and convenient meal.
7. Kitchen tools that you might need for this recipe
- Fullstar Ultimate Veggie Prep Master: Make chopping and preparing your vegetables quick and easy with this versatile prep tool.
- Ninja SLUSHi Pro RapidChill Drink Maker: Keep your ingredients fresh with advanced chilling technology, perfect for prepping ingredients ahead of time.
- CAROTE Premium 16pc Nonstick Cookware Set: Ensure your baking pans and utensils are non-stick and durable when preparing this recipe.
Using quality kitchen tools can make your cooking experience smoother and more enjoyable, ensuring your stuffed peppers recipe turns out perfectly every time.
8. Additional tasty recipes to try
- Fresh Peach Bruschetta with Creamy Whipped Ricotta
- Creamy Southern Spaghetti Bake
- Delicious Apple Crisp Shortbread Bars
9. Conclusion
Discovering new ways to enjoy vegetarian stuffed peppers boosts your meal variety and makes healthy eating exciting. These baked stuffed peppers filled with creamy ricotta and vegetables offer a colorful, nutritious, and tempting dish suitable for any occasion. Give this stuffed peppers recipe a try today and impress your family or guests with your culinary skills. Don’t forget to explore more tasty recipes and kitchen gadgets that can make your cooking easier and more fun!
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Creamy Ricotta Stuffed Peppers for a Colorful Meal
These colorful ricotta stuffed peppers are a delightful and nutritious dish, combining creamy cheese with fresh herbs, baked to perfection for a satisfying meal.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 4 large bell peppers (red, yellow or green)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chopped fresh spinach
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a bowl, mix ricotta cheese, Parmesan, spinach, garlic, basil, salt, and pepper.
- Stuff each pepper with the ricotta mixture and place in a baking dish.
- Drizzle with olive oil and bake for 25-30 minutes until peppers are tender and filling is slightly golden.
Notes
- You can substitute spinach with other greens like kale or arugula for variation.
- Serve with a side salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg