Ingredients
Scale
- 4 large bell peppers (red, yellow, green)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon 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 bowl, mix ricotta, Parmesan, garlic, parsley, olive oil, salt, and pepper.
- Stuff each pepper with the ricotta mixture.
- Place stuffed peppers on a baking dish and bake for 25-30 minutes until peppers are tender and cheese is golden.
Notes
For a vegan version, substitute ricotta with plant-based cheese and ensure herbs are fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 210 kcal Kcal
- Sugar: 6 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 30 mg