Baked Lemon Ricotta Stuffed Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a creamy lemon-herb ricotta mixture, baked until tender and served with a tangy tomato drizzle for a vibrant vegetarian main. This american-inspired vegetarian (vegetarian) ready in about 45 minutes pairs ricotta cheese, lemon zest, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 20 min Cook: 25 min Serves 4 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 medium bell peppers, halved and seeds removed, cut-side up in a baking dish and brush the cut sides with 1 tbsp olive oil.
  2. Step 2: In a bowl, combine 1 cup ricotta cheese, 2 tbsp lemon zest, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
  3. Step 3: Spoon the mixture evenly into each bell pepper half, filling to the top. Top each with 1 tablespoon marinara sauce.
  4. Step 4: Bake for 25-30 minutes at 375°F until peppers are tender and edges are golden.

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Frequently asked questions

How long does Baked Lemon Ricotta Stuffed Bell Peppers take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon Ricotta Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.

Can I substitute ingredients in Baked Lemon Ricotta Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon Ricotta Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Lemon Ricotta Stuffed Bell Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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