Pasta And Ricotta Stuffed Red Peppers
A vibrant and cheesy stuffed red pepper dish featuring a creamy ricotta and pasta filling, topped with melted mozzarella and Parmesan. Perfect for a comforting dinner or a family-friendly meal, this recipe combines tender peppers with a savory, cheesy interior that appeals to all ages.
Ingredients
Instructions
- Chop the onion.
- Mince the garlic.
- Grate the Mozzarella and Parmesan cheeses.
- Cut the tops off the red peppers.
- Remove the seeds and ribs from the peppers.
- Cook the peppers in a pot of boiling salted water until soft, about 30 minutes.
- Preheat the oven to 350°F (175°C).
Tips & Substitutions
For a creamier filling, consider adding a splash of cream or milk to the ricotta mixture. If you don't have ditalini, any small pasta like orzo or even cooked quinoa can work as a substitute. Feel free to add chopped spinach or herbs to the filling for extra flavor. If you're short on time, use pre-cooked peppers.
Serving Suggestions
Serve these stuffed peppers alongside a simple green salad or garlic bread for a complete meal. They pair beautifully with Italian Fried Cheese for an appetizer. You can also drizzle some marinara sauce over the top before serving for added flavor. For a vegetarian option, consider serving with a side of Spinach Lasagne.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a baking dish, cover with foil, and heat in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta And Ricotta Stuffed Red Peppers contains roughly 1011 calories, with 24g protein, 93g carbohydrates, and 61g fat. It is an excellent source of protein (49% of the Daily Value), calcium (33% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1649mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese for the filling?
Absolutely! Feel free to experiment with different cheeses such as goat cheese or feta for a tangy twist. Just keep in mind that the texture and flavor will change, so adjust seasoning accordingly.
How can I make this dish ahead of time?
You can prepare the stuffed peppers a day in advance. Assemble the peppers and refrigerate them uncooked. When ready to bake, simply preheat the oven and cook as directed. This allows the flavors to meld beautifully.
What can I serve with the stuffed peppers?
These stuffed peppers are quite hearty on their own, but you can serve them with a side of roasted vegetables or a light pasta salad. A glass of red wine, like Chianti, would enhance the meal perfectly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).