Ricotta stuffed peppers is bell peppers stuffed with a blend of ricotta cheese, parmesan cheese, herbs, eggs and baked to perfection. Family loved these peppers.

Preparation Time: 10 minutes

Bake Time : 30 minutes

Serves : 3


Bell Peppers (red, yellow, green): 1 of each

Extra virgin olive oil : 2 tablespoons

Ricotta cheese : 1 cup

Scallions : 3 finely chopped

Basil : 1/2 cup finely chopped

Fresh Mint : 1 tablespoon finely chopped

Fresh rosemary : 1 teaspoon

Fresh Thyme : 1 teaspoon

Salt : 1 teaspoon

Fresh ground pepper : 1 tablespoon

Eggs : 2 beaten

Parmesan cheese : 1/2 cup grated

Panko breadcrumbs : As topping


Pre heat the oven to 350 degrees F / 175 degrees C.

Cut the pepper in half lengthwise, take out all the seeds. Brush oil on both sides and place them in a oven safe pan.

In a bowl, add all the ingredients except breadcrumbs and mix well to combine.

Scoop the cheese mixture into the peppers and top with breadcrumbs. Bake for 30 minutes until the breadcrumbs turn golden brown and the cheese mixture is set.

Serve immediately.