Italian Rolled Peppers With Mushrooms and Ricotta

Name: Italian Rolled Peppers With Mushrooms and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (may mix colors); 16 ounces white button mushrooms, chopped small; 3 -4 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 tablespoons chopped fresh mixed Italian herbs (may use basil or oregano, etc.); 8 ounces ricotta cheese; 2 teaspoons Dijon mustard; ¾ cup grated pecorino romano cheese or ¾ cup parmesan cheese or ¾ cup asiago cheese; wooden toothpick (as needed)

Servings: persons

1
Preheat broiler in oven.
2
Place peppers on foil on a baking sheet and place under broiler.
3
Turn peppers as the blacken, to darken all sides.
4
When skin blisters and blackens all over, remove from oven and place peppers in a bowl and cover with plastic wrap.
5
Allow peppers to sit undisturbed for 10-15 minutes to soften skins.
6
Meanwhile, cook mushrooms in oil until soft and tender, seasoning with salt, pepper, and herbs.
7
Drain off any excess water that releases from mushrooms and allow to cool.
8
Mix ricotta in a small bowl with dijon mustard until smooth.
9
Add mushrooms to this mixture (when cool) and stir.
10
Rinse peppers under cool water (especially if they are still warm- to keep from burning your hands) and peel away loose skin.
11
Make a slit along the side of each pepper, and using knife to cut close to the stem on the inside, remove seed cluster.
12
Rinse pepper to remove any stray seeds.
13
Fill each pepper with a portion of the ricotta mixture, and skewer the pepper closed with one or more toothpicks.
14
Gently place pepper on foil on a baking sheet.
15
Sprinkle tops of peppers with grated cheese.
16
If you have any leftover filling (depending on your pepper's size) you may want to place this in an ovenproof ramekin and sprinkle with grated cheese as well.
17
Broil peppers for 3-5 minutes (ramekin as well, if using), or until cheese lightly browns and filling is warmed through.
18
Serve hot.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large bell peppers (may mix colors), 16 ounces white button mushrooms, chopped small, 3 -4 tablespoons olive oil, 1 teaspoon kosher salt, and more.

Yes, Italian Rolled Peppers With Mushrooms and Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!