Ricotta Stuffed Peppers
These fun gooey cheesy ricotta stuffed peppers are perfect for a vegetarian dinner or served as a tasty side dish! Serves 3, with 2 halved peppers each.
Servings: 3 servings
Calories: 272kcal
Ingredients
- 3 bell peppers
- 1 tablespoon olive oil divided
- ¼ onion finely diced
- 1 small fennel stalks and fronds removed, finely diced
- 2 garlic cloves minced or finely diced
- 1 cup ricotta cheese
- 1 egg yolk
- 2 tablespoon thyme leaves diced
- 2 tablespoon basil leaves diced
- 2 tablespoon parsley leaves diced
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 390F / 200C.
- Slice the bell peppers in half lengthways and use a small spoon to remove the membrane and seeds. Rub a little olive oil over the peppers (inside and out) and place cut side up in a baking dish. Roast the peppers for 20 minutes.
- Saute the diced onion, fennel and garlic in a little olive oil in your skillet for 4-5 minutes, until softened. Keep the heat fairly low so you don't burn the garlic!
- Combine the ricotta cheese, egg yolk, fresh herbs, salt and black pepper (if using) and onion mixture in a bowl and stir well.
- Once the peppers are cool enough to handle, spoon the ricotta mixture into the peppers, dividing equally between them. Roast the cheese stuffed peppers for 15-20 minutes or until they are tender.
Notes
- Slice the bell peppers lengthways through the core rather than horizontally.
- Make sure to pre-roast the bell peppers before adding the cheese filling so they are softened and tender.
- Nutritional information is auto-generated and should be understood to be an estimate.
- I suggest to use white onion, which scores 0.
- garlic, which scores 1.
- black pepper, which scores 2.
Nutrition
Calories: 272kcal | Carbohydrates: 18g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 107mg | Sodium: 120mg | Potassium: 736mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4802IU | Vitamin C: 174mg | Calcium: 256mg | Iron: 3mg
