Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a mixing bowl, combine ricotta, Parmesan, mozzarella, garlic, basil, olive oil, salt, and pepper.
- Stuff each bell pepper with the cheese mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes or until peppers are tender and cheese is bubbly.
Notes
- You can top the peppers with additional mozzarella or Parmesan for a cheesy crust.
- For a vegan version, substitute ricotta with vegan cheese and skip Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg