Ricotta Stuffed Peppers: 4 Easy Steps to Cheesy Bliss

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Some recipes are like a best friend—they show up when you need them most, they make you feel warm inside, and they’re always a little cheesy. Ricotta stuffed peppers are exactly that kind of recipe. They’re the answer to “What’s for dinner?” on nights when you want something hearty, wholesome, and downright comforting… without pulling every pot and pan out of your kitchen.

I love these because they’re part indulgence (hello, creamy ricotta) and part healthy (spinach and bell peppers, you’re doing great, sweeties). Plus, they bake away in the oven while you live your life—whether that means tackling laundry or finally watching that show everyone’s been talking about.

Why You’ll Love These Ricotta Stuffed Peppers

Set-it-and-forget-it ease – A little prep, then the oven does the work.
Balanced comfort food – Creamy, cheesy filling meets tender, slightly sweet bell peppers.
Crowd-pleasing flavor – Whether you’re feeding picky kids or dinner guests, these disappear fast.
Meal-prep friendly – They reheat beautifully, so tomorrow’s lunch is already sorted.

Ingredients You’ll Need

4 bell peppers (any color—go rainbow if you’re feeling fancy)
Olive oil (for brushing and breadcrumb topping)
2 cups fresh baby spinach (microwave just until wilted)
1 ½ cups ricotta cheese
1 cup shredded mozzarella (store-bought or grate your own)
2 green onions, chopped
¼ cup fresh basil, chopped
¼ cup flat-leaf parsley, chopped
½ tsp dried rosemary
½ tsp dried thyme
¼ tsp dried fennel
Salt and black pepper to taste
2 large eggs
½ cup breadcrumbs

How To Make Ricotta Stuffed Peppers : Step by Step

1. Preheat & Prep
Heat oven to 400°F (204°C). Slice bell peppers in half lengthwise, remove seeds and ribs, and place them cut-side-up on a parchment-lined baking sheet. Brush lightly with olive oil and bake for 20 minutes, or until softened. Carefully drain any liquid, then reduce oven to 350°F (176°C).

2. Make the Filling
In a microwave-safe bowl, heat spinach for 15–30 seconds until wilted, then roughly chop. In a large mixing bowl, combine spinach, ricotta, mozzarella, green onions, basil, parsley, dried herbs, eggs, salt, and pepper. Stir until creamy and well-mixed.

3. Stuff the Peppers
Spoon the ricotta mixture evenly into the pre-baked peppers, pressing lightly to fill every nook.

4. Add the Crunch
Mix breadcrumbs with 1 tablespoon olive oil and sprinkle generously over the stuffed peppers.

5. Bake & Brown
Return to the oven for 30 minutes. If the tops aren’t golden, switch on the broiler for 1–2 minutes (watch closely—cheese can go from “golden” to “smoky” in seconds).

Cooking Tips for the Best Ricotta Stuffed Peppers

Choose your peppers wisely – Larger peppers = more filling. Smaller peppers make great appetizers.
Spinach swap – No spinach? Try chopped kale or even sautéed zucchini.
Cheese lovers unite – Add a sprinkle of Parmesan before baking for extra flavor.
Make-ahead magic – Stuff the peppers in the morning, refrigerate, and bake when you’re ready for dinner.

A Little Kitchen Story

The first time I made these, my week was one giant to-do list, and dinner was teetering dangerously close to “cereal again.” These peppers were my savior. They looked fancy, tasted like I’d been cooking all day, and bought me enough time to breathe before diving into the next chore.

Close-up of baked ricotta stuffed peppers with spinach and herbs, showing melted cheese stretching as a pepper is pulled apart. — Melt-in-your-mouth ricotta stuffed peppers bursting with spinach, herbs, and golden breadcrumbs for the perfect cheesy comfort bite.

FAQs About Ricotta Stuffed Peppers

Can I use another cheese instead of ricotta?

Yes! Cottage cheese works well if blended until smooth, and cream cheese makes for a richer, tangier filling.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 10 minutes, or microwave in 30-second bursts.

Can I freeze stuffed peppers?

Absolutely. Freeze them before baking, then thaw in the fridge overnight and bake as directed.

Bringing It All Together

These ricotta stuffed peppers are proof that comfort food doesn’t have to be complicated. You’ll get that cozy, homemade vibe with just a few simple steps—and your kitchen will smell like an Italian grandmother just moved in. Whether you serve them as a main dish with a side salad or as a colorful addition to a dinner spread, they’re the kind of recipe you’ll reach for again and again.

More Delicious Recipes You’ll Love

If these Ricotta Stuffed Peppers made your taste buds happy, you’ll want to try a few more comfort food favorites from my kitchen:

Warm up your evenings with this creamy and flavorful French Onion Soup Pasta — it’s like your favorite soup and pasta had a delicious love child.
Add a fun twist to dinner night with Cheesesteak Tortellini — cheesy, hearty, and ready to impress.
Keep the Italian comfort food vibes going with Crock-Pot Baked Ziti — a slow cooker win that’s rich and satisfying.
For a seafood spin, try the indulgent Creamy Seafood Stuffed Shells — perfect for a cozy weekend dinner.

Which one will you try first? Save your favorites, share them with friends, and for even more tasty ideas, follow us on Pinterest for daily kitchen inspiration!