Description
For the Stuffed Peppers:
4 large bell peppers (any color), halved and seeds removed
1 cup ricotta cheese
1 cup fresh spinach, chopped
½ cup grated parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
1 tsp garlic powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
For the Lemon Herb Sauce:
¼ cup olive oil
Juice of 1 lemon
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 clove garlic, minced
Salt and black pepper to taste
Directions:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a mixing bowl, combine ricotta, spinach, parmesan, mozzarella, egg, garlic powder, oregano, salt, and black pepper. Mix until well combined.
Stuff each bell pepper half with the ricotta mixture and place them in the prepared baking dish.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the tops are golden and bubbly.
While the peppers bake, whisk together olive oil, lemon juice, parsley, basil, garlic, salt, and black pepper in a small bowl.
Drizzle the lemon herb sauce over the stuffed peppers before serving. Enjoy!
Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed peppers every time. Begin by preheating your oven to 375°F (190°C) and greasing a 9×13 inch baking dish. Prepare the bell peppers by slicing them in half lengthwise, removing the seeds and white membranes to create sturdy boats. For the filling, thoroughly combine the ricotta, beaten egg, parmesan, mozzarella, chopped spinach, garlic powder, oregano, salt, and pepper in a large bowl. The egg is crucial for binding. Evenly divide the filling among the eight pepper halves, mounding it slightly. Place them in the dish, cover tightly with aluminum foil, and bake for 25 minutes. This steams the peppers until tender. Remove the foil and bake uncovered for 10-15 more minutes until the filling is set and golden.
Serving Suggestions
These lemony ricotta stuffed peppers are a versatile dish. For a light, complete meal, serve them alongside a crisp arugula salad with a simple vinaigrette. They also pair beautifully with a side of crusty garlic bread to soak up the delicious sauce. For a heartier plate, add a portion of lemon-herb orzo or quinoa. Garnish with extra fresh basil or parsley and a sprinkle of red pepper flakes for a touch of heat.
How-to Summary
In summary: Halve and seed bell peppers. Mix ricotta, spinach, cheeses, egg, and seasonings. Stuff peppers, bake covered for 25 mins, then uncovered for 10 mins. Whisk olive oil, lemon juice, and herbs for the sauce. Drizzle sauce over baked peppers and serve.
Frequently Asked Questions
Can I make these stuffed peppers ahead of time? Yes. Assemble the peppers, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time if starting from cold.
Can I use frozen spinach? Absolutely. Thaw 1/2 cup of frozen chopped spinach and squeeze out ALL excess liquid in a clean towel to prevent a watery filling.
How do I store and reheat leftovers? Store in an airtight container for 3-4 days. Reheat in a 350°F oven or toaster oven until warmed through to maintain texture.
Can I use a different cheese? Ricotta is key for texture, but you can substitute the parmesan and mozzarella with similar melting cheeses like fontina, asiago, or a low-moisture goat cheese.
Are other pepper varieties suitable? For a sweeter result, use mini sweet peppers. For a lower-carb option, try stuffing large portobello mushroom caps, adjusting the bake time as needed.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Not removing all seeds and membranes from the peppers, which can be bitter. 2) Skipping the egg, which can cause the filling to be loose and crumbly. 3) Overfilling the peppers, causing spillover in the dish. 4) Using wet spinach (fresh or frozen) without thoroughly draining it, leading to a soggy filling. 5) Forgetting to cover with foil for the first bake, which is essential for properly steaming the peppers until tender.
Conclusion
These Lemon Herb Ricotta Stuffed Peppers are a vibrant, flavorful, and surprisingly simple dish that is perfect for a healthy weeknight dinner or an impressive side. The creamy, cheesy filling paired with the bright, zesty sauce creates a delightful balance. By following the step-by-step guide and avoiding common mistakes, you can achieve a restaurant-quality meal at home. We hope this recipe becomes a new favorite in your rotation.
