If you love vibrant flavors and a comforting, cheesy bite, you are in for a treat with this Herb and Cheese Stuffed Bell Peppers Recipe. These colorful bell peppers are lovingly filled with a creamy blend of ricotta, mozzarella, parmesan, and fresh herbs, then baked to golden perfection. This dish is a true celebration of fresh, wholesome ingredients coming together to create a simple yet impressive meal that’s as nutritious as it is delicious. Whether you’re craving a satisfying vegetarian main or a stunning side dish, this recipe brings warmth, color, and irresistible flavors to your table.
Ingredients You’ll Need
Gathering simple, fresh, and flavorful ingredients is the secret to making this recipe shine. Each item plays a crucial role: from the sweet crunch of bell peppers to the rich creaminess of the cheeses, and the bright, herbal notes that elevate the whole dish. Ready to stock your kitchen? Here’s what you’ll need.
- Bell peppers (4 large, halved and seeded): Their vibrant colors and natural sweetness are the perfect edible cups for our filling.
- Cooked rice or quinoa (1 cup): Adds a hearty texture and base that soaks up all the cheesy and herby goodness.
- Ricotta cheese (1 cup): Brings creamy richness, balancing the dish with its mild, smooth flavor.
- Shredded mozzarella cheese (½ cup): Melts beautifully to create a luscious, gooey layer inside and on top.
- Grated Parmesan cheese (¼ cup): Offers a sharp, nutty punch that deepens the flavor profile.
- Fresh basil (2 tablespoons, chopped): Adds a sweet, aromatic freshness that lifts every bite.
- Fresh parsley (1 tablespoon, chopped): Contributes a gentle, bright herbaceous note and vibrant green color.
- Fresh thyme (1 teaspoon chopped or ½ teaspoon dried): Introduces subtle earthiness and complexity to the filling.
- Garlic cloves (2, minced): Infuses the dish with warmth and depth, making every mouthful savory and satisfying.
- Egg (1, lightly beaten): Helps bind the filling ingredients together to hold their shape during baking.
- Salt (½ teaspoon): Enhances all the natural flavors without overpowering them.
- Black pepper (¼ teaspoon): Adds a mild kick and balance to the creamy stuffing.
- Olive oil (1 tablespoon): Drizzled over the peppers to keep them moist and add a silky finish.
How to Make Herb and Cheese Stuffed Bell Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F. Lightly grease a baking dish so your stuffed peppers won’t stick or dry out during cooking. Then carefully halve the bell peppers lengthwise and remove all the seeds and membranes—the perfect pre-baking prep that ensures every bite is tender and easy to enjoy.
Step 2: Mix the Filling
In a large bowl, combine the cooked rice or quinoa with ricotta, mozzarella, and Parmesan cheeses. Add the chopped basil, parsley, and thyme along with the minced garlic, beaten egg, salt, and pepper. Mix everything gently but thoroughly until the ingredients are harmoniously blended, creating a flavorful and creamy stuffing ready to fill your peppers.
Step 3: Stuff the Peppers
Using a spoon, evenly fill each pepper half with the cheesy herb mixture. Take your time to press the filling gently but firmly so it holds well as it bakes. Place the stuffed peppers cut side up in your prepared baking dish for even cooking and beautiful presentation.
Step 4: Bake to Perfection
Drizzle the olive oil over the peppers to keep them glossy and tender. Cover the baking dish with aluminum foil to trap moisture and bake for 30 minutes. Then uncover and continue baking for an additional 10 to 15 minutes, letting the tops turn lightly golden and the peppers soften to just the right texture without losing their shape.
How to Serve Herb and Cheese Stuffed Bell Peppers Recipe
Garnishes
Serving these stuffed peppers with a sprinkle of extra chopped fresh herbs like basil or parsley brings a burst of color and freshness that complements the richness beautifully. A light drizzle of high-quality olive oil or a dusting of grated Parmesan can also add a lovely finishing touch to the dish.
Side Dishes
Pair your Herb and Cheese Stuffed Bell Peppers with a crisp green salad or roasted vegetables for a nutrient-packed meal. Crusty bread or a simple tomato soup can elevate the experience, balancing the creamy stuffing and adding more textures and flavors to your plate.
Creative Ways to Present
If you want to wow guests, serve these stuffed peppers on a rustic wooden board with assorted herbs scattered around, or place them atop a bed of wilted spinach or arugula to add a fresh, peppery contrast. Individual ramekins or a colorful platter can transform this humble dish into a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. This makes for a fantastic next-day lunch or a quick dinner—just cover properly to keep the filling moist and the peppers tender.
Freezing
These peppers freeze beautifully if you want to prep ahead in bulk. Wrap each stuffed half tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 2 months, perfect for those busy days when you want a wholesome meal with minimal effort.
Reheating
To reheat, thaw the peppers in the fridge overnight if frozen. Warm them in the oven at 350°F for 15 to 20 minutes, uncovered, to regain that lovely baked texture. Avoid microwaving if possible, as it can make the peppers soggy and the cheese rubbery.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While ricotta, mozzarella, and Parmesan are traditional and work beautifully here, feel free to experiment with feta, goat cheese, or even a sharp cheddar to personalize the flavors.
Is this recipe suitable for a gluten-free diet?
Yes! Since the recipe uses rice or quinoa and naturally gluten-free ingredients, it fits perfectly into a gluten-free meal plan.
Can I make this recipe vegan?
With some adjustments, yes. Swap out the cheeses for vegan alternatives and replace the egg with a flaxseed or chia egg. The filling may have a different texture, but it will still be delicious and satisfying.
What can I add to the filling for extra flavor or nutrition?
Chopped spinach, sautéed mushrooms, or sun-dried tomatoes are fantastic additions that add depth, texture, and a nutritional boost to the stuffed peppers.
How do I know when the stuffed peppers are done baking?
They’re ready when the peppers are tender but not mushy, the filling is set, and the top is lightly golden. A total bake time of about 40 to 45 minutes usually does the trick.
Final Thoughts
This Herb and Cheese Stuffed Bell Peppers Recipe is one of those comforting dishes that feels like a warm hug on a plate. All the fresh herbs, creamy cheeses, and colorful peppers come together in a way that’s both simple and truly special. I can’t wait for you to try it and make it part of your weekly rotation—trust me, your taste buds will thank you!
Print
Herb and Cheese Stuffed Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 stuffed pepper halves
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten Free
Description
Delicious Mediterranean-inspired herb and cheese stuffed bell peppers, filled with a savory mixture of ricotta, mozzarella, Parmesan, fresh herbs, and rice or quinoa. Baked until the tops are golden and peppers are tender, this vegetarian and gluten-free dish makes a perfect main course or side.
Ingredients
Bell Peppers
- 4 large bell peppers, halved lengthwise and seeds removed
Filling
- 1 cup cooked rice or quinoa
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking and arrange the halved bell peppers cut side up in the dish.
- Prepare Filling: In a large bowl, combine the cooked rice or quinoa with ricotta cheese, shredded mozzarella, grated Parmesan, chopped basil, parsley, thyme, minced garlic, lightly beaten egg, salt, and black pepper. Mix everything thoroughly until well combined.
- Stuff Peppers: Spoon the cheese and herb mixture evenly into each bell pepper half, filling them generously but leaving a little space on top.
- Add Olive Oil and Cover: Drizzle the olive oil evenly over the stuffed peppers, then cover the baking dish tightly with foil to retain moisture while baking.
- Bake Covered: Place the dish in the preheated oven and bake for 30 minutes, allowing the flavors to meld and the peppers to soften.
- Bake Uncovered: Remove the foil and continue baking for another 10 to 15 minutes until the tops are lightly golden and the peppers are tender but still holding their shape.
- Serve: Remove from oven and serve warm. Optionally, garnish with extra fresh herbs for added flavor and presentation.
Notes
- Add chopped spinach or sautéed mushrooms to the filling mixture for extra texture and nutrition.
- These stuffed peppers can be made ahead of time and refrigerated; reheat before serving for an easy meal prep option.
- Use quinoa instead of rice for a higher protein and gluten-free alternative.
- For a vegan version, substitute cheeses with plant-based alternatives and omit the egg or use a binder like flaxseed meal.
