Ricotta-Stuffed Bell Peppers with Tomato Basil Sauce
Crisp bell peppers filled with a creamy ricotta mixture and baked until tender, then topped with a fresh tomato basil sauce for a vibrant and satisfying meal. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs large red bell pepper, ricotta cheese, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 4 large red bell pepper
- 1 cup ricotta cheese
- 2 cloves, minced garlic
- 1/4 cup, finely chopped fresh basil
- 1/2 cup, shredded mozzarella cheese
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Cut the tops off the 4 large red bell peppers and remove seeds and membranes. Place the peppers cut-side up in a baking dish.
- Step 2: In a medium bowl, combine 1/2 cup ricotta cheese, 1 minced garlic clove, 2 tablespoons fresh basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until smooth.
- Step 3: Spoon the mixture into the peppers, then top each pepper with 1/4 cup shredded mozzarella cheese.
- Step 4: Bake for 25 minutes at 375°F until peppers are tender and cheese is melted.
- Step 5: Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 minced garlic clove and cook for 1 minute until fragrant.
- Step 6: Add 1 (14.5 oz) can diced tomatoes, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer for 15 minutes until the sauce thickens and coats the back of a spoon.
- Step 7: Serve the stuffed peppers with the tomato basil sauce spooned over the top.
Frequently asked questions
How long does Ricotta-Stuffed Bell Peppers with Tomato Basil Sauce take to make?
Total time is about 50 minutes (25 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 Ricotta-Stuffed Bell Peppers with Tomato Basil Sauce?
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 large red bell pepper from drying out.
Can I substitute ingredients in Ricotta-Stuffed Bell Peppers with Tomato Basil Sauce?
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 Ricotta-Stuffed Bell Peppers with Tomato Basil Sauce 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 Ricotta-Stuffed Bell Peppers with Tomato Basil Sauce 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.
What others are saying
- ★★★★★
A new family favorite. The bell peppers were tender and the ricotta was creamy.
- ★★★★★
My kids loved these stuffed peppers! The sauce was perfect.
- ★★★★☆
Cooked for 30 minutes longer than expected, but the taste was worth it.
