Spring Vegetable and Ricotta Stuffed Bell Peppers

By AislePrompt Test Kitchen · 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 ready in about 55 minutes pairs cooked quinoa, chopped into 1/2-inch pieces asparagus, fresh peas 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.

★ 4.1 (14 ratings) Prep: 25 min Cook: 30 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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.

Equipment for this recipe

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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 cooked quinoa 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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