Ricotta Stuffed Red Peppers Recipe

Name: Ricotta Stuffed Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups ricotta cheese; ¼ cup pecorino romano cheese, finely grated; 1 green onion, green part only, finely chopped; salt; pepper; 12 red piquillo peppers, roasted and dry (Other red will do); ½ cup basil leaves, fresh; ½ cup flat leaf parsley, chopped; 1 tablespoon water; 3 tablespoons olive oil; 2 summer squash, thinly sliced into rounds; 2 tablespoons pine nuts, toasted

Servings: persons

1 ½ cups ricotta cheese
¼ cup pecorino romano cheese, finely grated
1 green onion, green part only, finely chopped
salt
pepper
12 red piquillo peppers, roasted and dry (Other red will do)
½ cup basil leaves, fresh
½ cup flat leaf parsley, chopped
1 tablespoon water
3 tablespoons olive oil
2 summer squash, thinly sliced into rounds
2 tablespoons pine nuts, toasted

1
In large bowl, with wire whisk, beat ricotta until smooth and fluffy.
2
Gently stir in Pecorino, onion, and 1/4 teaspoon each salt and freshly ground black pepper.
3
Transfer filling to resealable plastic bag.
4
Snip 1/2-inch hole in 1 corner of bag.
5
Into opening of 1 pepper, squeeze filling until pepper is full.
6
Repeat with remaining peppers and filling.
7
If making ahead, cover and refrigerate up to overnight.
8
In food processor, with knife blade attached, pulse basil, parsley, water, and 1/8 teaspoon each salt and freshly ground black pepper until herbs are finely chopped.
9
With machine running, add oil in steady stream; process until mixture forms a smooth puree.
10
If making ahead, cover and refrigerate up to overnight.
11
To serve, on large serving platter, arrange squash; place stuffed peppers on top.
12
Stir sauce and spoon over peppers.
13
Garnish with pine nuts.

455

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 12 ingredients. The key ingredients include: 1 ½ cups ricotta cheese, ¼ cup pecorino romano cheese, finely grated, 1 green onion, green part only, finely chopped, salt, and more.

Yes, Ricotta Stuffed Red 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 Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions