Ricotta-Stuffed Peppers: A Bright Mediterranean.

Ricotta-stuffed peppers are a refined alternative to the heavy, meat-laden versions common in many households. This recipe features sweet bell peppers roasted until tender, acting as vibrant vessels for a creamy, herb-flecked ricotta filling. It is a dish that highlights the clean, bright flavors of Mediterranean cooking, where the sweetness of the vegetable perfectly balances the savory richness of the cheese.

The success of this dish lies in the texture of the filling. By combining fresh ricotta with a touch of Pecorino and an egg binder, you create a stuffing that sets beautifully in the oven—firm enough to slice, yet soft enough to melt in the mouth. It is a reliable, meatless main or a substantial side dish that presents beautifully on any table.

Ingredients

The Peppers

4 Large Bell Peppers: Red, yellow, or orange work best for sweetness.
1 Tablespoon Extra Virgin Olive Oil.
A pinch of Sea Salt.

The Ricotta Filling

500g Fresh Ricotta: Well-drained.
50g Grated Parmesan or Pecorino Romano.
1 Large Egg: Lightly beaten.
2 Cloves Garlic: Minced.
1/2 Cup Fresh Spinach: Finely chopped and sautéed.
2 Tablespoons Fresh Basil: Finely ribboned.
1/4 Teaspoon Ground Nutmeg: (The “secret” ingredient for ricotta).
Salt and Black Pepper to taste.

The Topping

1/2 Cup Panko Breadcrumbs.
1 Tablespoon Melted Butter.

Instructions

1. Prepare the Peppers

Preheat your oven to 200°C. Slice the bell peppers in half lengthwise and carefully remove the seeds and white membranes. Place the pepper halves cut-side up in a large baking dish. Drizzle the insides with olive oil and a pinch of salt. Roast the empty shells for 10 to 12 minutes—this ensures the peppers are fully cooked by the time the cheese is set.

2. Mix the Filling

While the peppers are pre-roasting, combine the drained ricotta, grated cheese, beaten egg, minced garlic, chopped spinach, and basil in a medium bowl. Stir in the nutmeg, salt, and pepper. The egg acts as a binder, ensuring the filling doesn’t run out when you cut into the pepper.

3. Stuff and Season

Remove the peppers from the oven and carefully drain any liquid that has pooled in the centers. Divide the ricotta mixture evenly among the eight halves, smoothing the tops with the back of a spoon.

4. The Crispy Finish

In a small bowl, toss the breadcrumbs with the melted butter. Sprinkle a generous layer over the top of each stuffed pepper.

5. The Final Bake

Return the dish to the oven and bake for 20 to 25 minutes. The filling should be set and slightly puffed, and the breadcrumb topping should be a deep golden brown.

Flavor & Texture Notes

The primary sensation of this dish is creamy sweetness. The roasted pepper develops a charred, honey-like flavor that contrasts with the tangy, savory ricotta.

Texture-wise, you have a tender, velvet-like interior protected by a crunchy, buttery crust. The nutmeg and basil provide a botanical warmth that lingers, making the dish feel light despite the richness of the cheese.

Tips & Variations

The Grain Addition: Stir in 1/2 cup of cooked quinoa or orzo to the ricotta mix for a heartier, more filling meal.
Add Some Heat: Incorporate a teaspoon of red pepper flakes or finely diced pickled jalapeños into the cheese for a spicy kick.
The Sauce Base: Pour a thin layer of marinara sauce into the bottom of the baking dish before adding the peppers to create a built-in sauce for serving.

Storage & Make-Ahead

Refrigeration: These peppers store well in an airtight container for up to 3 days.¹
Reheating: Reheat in the oven at 175°C to preserve the crunch of the breadcrumbs. The microwave is faster but will result in a softer topping.
Make-Ahead: You can prepare the peppers and the filling a day in advance. Store them separately in the fridge and assemble/bake just before dinner.

FAQ

Why is my filling watery?

This is almost always due to the ricotta. Ensure you drain your ricotta in a sieve for at least 15 minutes before mixing. If using frozen spinach, you must squeeze out every drop of water before adding it to the cheese.

Do I have to peel the peppers?

No. Roasting them at a high temperature softens the skin enough that it becomes part of the tender bite of the dish.

Can I use different cheeses?

Absolutely. Swapping the Parmesan for goat cheese or adding a little shredded mozzarella into the mix can create a different, equally delicious profile.

Conclusion

Ricotta-stuffed peppers are a masterclass in utilizing simple, fresh ingredients to create a sophisticated result. By pre-roasting the peppers and using a well-drained, seasoned cheese base, you ensure a dish that is structurally sound and bursting with Mediterranean flavor. It is a foolproof recipe that elevates the humble bell pepper into a vibrant, gourmet centerpiece.