Spring Vegetable and Ricotta Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with a fresh blend of asparagus, peas, and creamy ricotta, baked to tender perfection for a light spring dinner. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs bell pepper, quinoa, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 25 min Cook: 30 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place the 4 medium bell peppers, cut-side down, in a baking dish.
  2. Step 2: In a bowl, combine 1 cup cooked quinoa, 1 cup chopped asparagus, 1 cup fresh peas, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until evenly distributed.
  3. Step 3: Spoon the vegetable mixture into the bell peppers until packed firmly, then dot the tops with a little extra Parmesan cheese.
  4. Step 4: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until peppers are tender and filling is golden.

Frequently asked questions

How long does Spring Vegetable and Ricotta Stuffed Bell Peppers take to make?

Total time is about 55 minutes (25 min prep + 30 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 Spring Vegetable and 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 bell pepper from drying out.

Can I substitute ingredients in Spring Vegetable and 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 Spring Vegetable and 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.

What goes well with Spring Vegetable and Ricotta Stuffed Bell Peppers?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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