Description
Bell pepper halves are stuffed with a lively mix of ricotta, Parmesan, herbs, and golden breadcrumbs. Baked until tender and bubbling, each bite offers creamy richness with a subtle herb-forward aroma.
Ingredients
- 4 whole bell peppers
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup breadcrumbs
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tbsp chopped fresh parsley
- 1/2 tsp dried oregano
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F.
- Cut the tops off the bell peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat and sauté onion until translucent.
- Add garlic and oregano and cook for one minute until fragrant.
- In a bowl combine ricotta cheese, Parmesan, egg, breadcrumbs, parsley, sautéed onion and garlic.
- Season the mixture with salt and black pepper and stir until well blended.
- Stuff each pepper with the ricotta mixture and place in a baking dish.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the peppers are tender and tops are golden.
- Let stand for five minutes before serving.
Notes
- You can substitute mozzarella for Parmesan for a milder flavor.
- These peppers can be prepared ahead and refrigerated before baking.
- Leftovers keep in an airtight container for up to three days.
- For a spicy variation add a pinch of red pepper flakes to the filling.