Ricotta-Stuffed Bell Peppers Recipe

Name: Ricotta-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bell peppers, cut in half lenghwise; 1 1/2 lbs whole ricotta cheese; 2 eggs; 1/2 cup kalamata olive, chopped; 1 cup raw walnuts, chopped; 1/2 cup parsley, minced; 2 tablespoons basil, slivered or 2 teaspoons dried basil; 1 tablespoon lemon zest, grated; fresh ground black pepper, to taste; 2/3 cup parmesan cheese, grated

Servings: persons

1
Preheat oven to 350 degrees.
2
Cut bell peppers in half and remove seeds.
3
In a large skillet, bring 2 cups of water to a boil. Add bell peppers, reduce heat to low and simmer until just tender, about 5 minutes. Remove from pan, drain and set aside to cool.
4
In a medium bowl, combine ricotta cheese, eggs, olives, walnuts, parsley, basil, lemon zest and black pepper. Mix well with a fork.
5
Mound into pepper halves.
6
Sprinkle with Parmesan cheese.
7
Place in an ovenproof baking dish and add water to 1/4 inch depth in dish to prevent burning.
8
Bake until heated through, about 20 to 30 minutes. Place under broiler briefly to brown.

675

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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 bell peppers, cut in half lenghwise, 1 1/2 lbs whole ricotta cheese, 2 eggs, 1/2 cup kalamata olive, chopped, and more.

Yes, Ricotta-Stuffed Bell Peppers 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!

Ricotta-Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions