Description
Irresistible Ricotta Stuffed Peppers are a healthy, low-carb, and flavorful dish featuring creamy ricotta cheese mixed with vegetables and quinoa or cauliflower rice. Baked to perfection with a savory tomato sauce, these stuffed peppers make a wholesome and customizable meal perfect for any occasion.
Ingredients
Scale
For the Stuffed Peppers:
- 4 large bell peppers (any color: red, yellow, green, or orange)
- 400g (about 14 oz) ricotta cheese
- 1 cup cooked quinoa or cauliflower rice (for a low-carb version)
- 1 small zucchini, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese (optional, for added richness)
- Salt and pepper to taste
- 1/2 tsp dried oregano or Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional, for a little heat)
For the Sauce:
- 1 cup tomato sauce or crushed tomatoes
- 1 tbsp olive oil
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Trim the bottoms slightly if needed so they stand upright. Parboil the peppers in boiling water for 3-4 minutes to soften slightly, then drain and set aside to cool.
- Make the filling: Heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion, zucchini, and garlic. Sauté for 5-7 minutes until softened. Add the spinach and cook for another 1-2 minutes until wilted. Remove from heat and let cool slightly. In a bowl, mix the cooked vegetables with ricotta cheese, cooked quinoa or cauliflower rice, shredded mozzarella (if using), salt, pepper, and oregano. Adjust seasoning to taste.
- Stuff the peppers: Fill each pepper with the ricotta mixture, packing it in tightly to ensure even cooking and flavor.
- Prepare the sauce: In a small saucepan, heat the olive oil over medium heat. Add the tomato sauce or crushed tomatoes, dried basil, salt, and pepper. Let the sauce simmer gently for 5-10 minutes to meld flavors.
- Bake the peppers: Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the stuffed peppers upright in the dish and spoon the remaining sauce over the tops of the peppers. Cover the dish with foil and bake for 25-30 minutes until the peppers are tender and the filling is heated through. For browned cheese, remove the foil and bake for an additional 5-7 minutes.
- Serve: Garnish with fresh basil or parsley. Serve hot as a main course or alongside a fresh salad or roasted vegetables.
Notes
- You can add cooked ground chicken, turkey, or beef to the ricotta filling for added protein.
- Substitute with plant-based ricotta or tofu for a vegan variation.
- Experiment with herbs like thyme, rosemary, or lemon juice to enhance flavors.
- Using cauliflower rice instead of quinoa makes the dish lower in carbs.
- Shredded mozzarella cheese is optional and adds extra richness and a melty texture.
