Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a bowl, combine ricotta, Parmesan, garlic, basil, parsley, salt, and pepper.
- Stuff each pepper with the ricotta mixture and place in a baking dish.
- Drizzle with olive oil and bake for 25-30 minutes until the peppers are tender and slightly caramelized on top.
Notes
- You can swap herbs based on preference—try thyme or oregano for variation.
- For a vegan version, use plant-based ricotta and cheese substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg