Ricotta Stuffed Peppers: A Delicious and Easy Recipe

Ricotta Stuffed Peppers: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine biting into a vibrant, sweet bell pepper, its tender flesh yielding to a creamy, dreamy filling of ricotta cheese, herbs, and savory spices. This isn’t just a recipe; it’s an experience.

Stuffed peppers, in their various forms, have graced tables around the world for centuries. While the exact origins are debated, many cultures have their own unique take on this comforting dish. From the Mediterranean to Eastern Europe, the concept of filling a pepper with delicious ingredients speaks to our innate desire for wholesome, satisfying meals. The Italian influence, particularly the use of ricotta, adds a touch of elegance and richness to this particular variation.

What makes Ricotta Stuffed Peppers so irresistible? It’s the perfect harmony of textures and flavors. The slight sweetness of the roasted pepper complements the creamy, slightly tangy ricotta filling. The herbs and spices add depth and complexity, creating a symphony of taste that dances on your palate. Beyond the incredible flavor, this dish is also surprisingly easy to prepare, making it a weeknight winner. Plus, it’s a fantastic way to sneak in some extra vegetables! Whether you’re a seasoned chef or a kitchen novice, these Ricotta Stuffed Peppers are guaranteed to impress. So, let’s get cooking!

Ingredients:

• 6 large bell peppers (various colors for visual appeal)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 pound Italian sausage, removed from casings (sweet or hot, your preference!)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• 15 ounces ricotta cheese (whole milk or part-skim)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1 cup shredded mozzarella cheese

Preparing the Peppers:

1. Preheat your oven to 375°F (190°C). This ensures the peppers will cook evenly.
2. Wash the bell peppers thoroughly. Using a sharp knife, carefully cut off the tops of the peppers. Remove the seeds and membranes from inside each pepper. You want a clean cavity ready for stuffing. Don’t discard the tops! You can chop them up and add them to the sauce later for extra flavor and texture, or roast them alongside the peppers.
3. If you want your peppers to stand upright in the baking dish, you can carefully slice a very thin sliver off the bottom of each pepper. Be careful not to cut too much off, or they will be unstable.
4. Arrange the prepared peppers in a baking dish. I like to use a 9×13 inch dish, but anything that comfortably fits the peppers will work.

Making the Sausage and Tomato Sauce:

1. Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Add the Italian sausage to the skillet and break it up with a spoon. Cook until the sausage is browned and cooked through, about 8-10 minutes. Drain off any excess grease. Nobody wants greasy stuffed peppers!
4. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
5. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together. The longer it simmers, the richer the sauce will become. Stir occasionally to prevent sticking.

Preparing the Ricotta Filling:

1. In a large bowl, combine the ricotta cheese, Parmesan cheese, and chopped fresh parsley.
2. Add the lightly beaten egg to the ricotta mixture. The egg helps to bind the filling together and prevent it from drying out during baking.
3. Season the ricotta filling with salt and freshly ground black pepper to taste. Be generous with the seasoning, as the ricotta can be a bit bland on its own.
4. Thoroughly mix all the ingredients together until well combined. You want a smooth and creamy filling.

Assembling the Stuffed Peppers:

1. Spoon a generous amount of the ricotta filling into each bell pepper, filling them almost to the top. Don’t overfill them, as the filling will expand slightly during baking.
2. Spoon some of the sausage and tomato sauce over the top of each stuffed pepper, allowing it to drizzle down the sides. This adds flavor and moisture to the peppers.
3. Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed pepper. The mozzarella will melt and create a delicious, cheesy topping.
4. Pour the remaining sausage and tomato sauce into the bottom of the baking dish around the peppers. This will help to keep the peppers moist and prevent them from drying out during baking.

Baking the Stuffed Peppers:

1. Cover the baking dish with aluminum foil. This will help to trap the moisture and prevent the peppers from burning.
2. Bake in the preheated oven for 45 minutes.
3. Remove the aluminum foil and bake for another 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly and lightly browned. Keep an eye on them to prevent the cheese from burning.
4. Remove the baking dish from the oven and let the stuffed peppers cool for a few minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.

Serving Suggestions:

Serve the ricotta stuffed peppers hot, garnished with extra fresh parsley, if desired. They are delicious on their own or served with a side of crusty bread for soaking up the sauce. You can also serve them with a simple green salad for a complete and satisfying meal.

Variations and Tips:

• Meatless Option: Omit the Italian sausage and add cooked vegetables such as zucchini, mushrooms, or spinach to the sauce for a vegetarian version.
• Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper to the sauce for extra heat.
• Cheese Variations: Use a combination of different cheeses in the filling, such as provolone, fontina, or Asiago.
• Make Ahead: The stuffed peppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing: Cooked stuffed peppers can be frozen for up to 2 months. Let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer bag. Thaw overnight in the refrigerator before reheating in the oven.
• Pepper Prep Tip: To make the peppers easier to stuff, you can blanch them in boiling water for a few minutes before filling them. This will soften them slightly and make them more pliable.
• Rice Addition: Add 1/2 cup of cooked rice to the ricotta mixture for a heartier filling.

Conclusion:

So, there you have it! These Ricotta Stuffed Peppers are truly a game-changer. They’re packed with flavor, surprisingly easy to make, and offer a delightful vegetarian option that even meat-lovers will adore. But why is this recipe a must-try? It’s the perfect balance of creamy ricotta, savory herbs, and the natural sweetness of the roasted peppers. It’s a dish that feels both comforting and sophisticated, making it ideal for a weeknight dinner or a special occasion.

I’ve made these peppers countless times, and each time, they’re a hit. The beauty of this recipe lies in its versatility. Feel free to experiment with different types of peppers – bell peppers in various colors, poblano peppers for a touch of heat, or even mini sweet peppers for a fun appetizer. You can also adjust the herbs to your liking. Fresh basil, oregano, or thyme would all be wonderful additions. For a richer flavor, consider adding a sprinkle of grated Parmesan cheese on top before baking.

Serving Suggestions and Variations:

• Serve these Ricotta Stuffed Peppers as a main course alongside a simple green salad and crusty bread for soaking up all the delicious sauce.
• They also make a fantastic side dish to grilled chicken, fish, or steak.
• For a heartier meal, add cooked Italian sausage or ground beef to the ricotta mixture.
• If you’re looking for a vegan option, substitute the ricotta with a plant-based ricotta alternative and use nutritional yeast for a cheesy flavor.
• Try adding a layer of marinara sauce to the bottom of the baking dish before placing the peppers for an extra layer of flavor.
• Leftover stuffed peppers can be easily reheated in the oven or microwave. They’re also delicious cold, straight from the fridge!

I truly believe that this recipe will become a staple in your kitchen. It’s a crowd-pleaser, it’s adaptable, and most importantly, it’s incredibly delicious. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The creamy, cheesy filling combined with the tender, slightly charred peppers is a symphony of flavors and textures that will leave you wanting more.

Don’t be afraid to get creative and make this recipe your own! That’s the best part about cooking – experimenting and discovering new flavor combinations that you love. I encourage you to try this recipe for Ricotta Stuffed Peppers and let me know what you think. Share your photos and variations with me in the comments below. I can’t wait to see what you create! Happy cooking!

I’m always looking for ways to improve my recipes, so your feedback is invaluable. Did you add any special ingredients? Did you make any substitutions? What did your family and friends think? All of your comments will help me make this recipe even better for everyone. So, go ahead, give these Ricotta Stuffed Peppers a try, and let’s start a conversation about all things delicious!

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