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Ricotta Stuffed Peppers Recipe

January 5, 2015 by Helene Dsouza 20 Comments

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Helene Dsouza
A drizzle of olive oil over these ricotta stuffed peppers and you will watch yourself falling for this appetizer.
Total Time: 40 minutes
5 from 4 votes
Jump to Recipe
Ricotta Stuffed Peppers
Ricotta Stuffed Peppers easily made from scratch - Appetizer Recipe www.masalalherb.com

I had come across ricotta stuffed peppers in a French food magazine back in summer, maxi cuisine nr. 8 2014 to be exact.

Back then I ended up throwing in different ingredients for the stuffing and to be honest I never got to recreate the exact recipe from the magazine, which by the way included anchovies,  but I did make my version of the ricotta stuffed peppers a few times as a fun appetizer.

Back then I ended up throwing in different ingredients for the stuffing and to be honest I never got to recreate the exact recipe from the magazine, which by the way included anchovies,  but I did make my version of the ricotta stuffed peppers a few times as a fun appetizer.

To be honest, I never got to recreate the exact recipe from the magazine, which by the way included anchovies, but I did make my version of the ricotta stuffed peppers a few times as a fun appetizer.

I know, I barely followed the ingredients listed in the magazine, yet I did follow the cooking procedure which includes steaming the peppers first.

The peppers get softer after a tight 10-minute steam bath, the veggie’s flavors are less intense and the peppers absorb some of the bamboo basket’s and the cabbage’s “aroma”.

So, try to steam the peppers and don’t skip this step. It’s hardly any extra work anyway.

Ricotta Stuffed Peppers easily made from scratch - Appetizer Recipe www.masalalherb.com

When I made these stuffed bell peppers in Austria, I and my mum had trouble coming across small pepper.

There are huge ones in the stores but not the small “button” kind of bell peppers and even our garden was producing only the bigger varieties.

Finally we found smaller bell peppers, however, they were elongated as you can see in the picture, so when you make this try to find the smallest peppers you can find.

The smaller, the more fun the ricotta stuffed bell peppers taste and the more convenient they will be when you serve the peppers as an appetizer to your guests.

More stuffed vegetable Recipes

  • Meat stuffed Patty Pan Squash
  • Meat stuffed Tomatoes
  • Stuffed Cabbage Rolls

Dear Reader, did you try the Recipe?

Please feel free to share your thoughts and ideas with us in the comment section further below!

Ricotta Stuffed Peppers easily made from scratch - Appetizer Recipe www.masalalherb.com
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Ricotta Stuffed Peppers

Ricotta Stuffed Peppers Recipe

A drizzle of olive oil over these ricotta stuffed peppers and you will watch yourself falling for this appetizer.
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mediterranean
Keyword: How to make ricotta stuffed peppers, Ricotta Stuffed Peppers
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 peppers
Calories: 161kcal
Recipe by: Helene Dsouza

Ingredients

  • 6 Red Bell Pepper
  • 8.8 ounces Ricotta Cheese
  • 1 ounce Cheddar Cheese grated
  • 12 piece Olives sliced
  • pinch Salt
  • pinch Black Pepper
  • 1 Tablespoon Olive Oil
US Customary – Metric

Instructions

  • Preheat oven to 350° Fahrenheit/ 180° Celsius.
  • Rinse and cut open the bell pepper top, take out the seed pods. I cut them at the bottom too, you can do that if your peppers are narrow at the bottom so that you can fill it better later.
  • Place the bell peppers on a baking sheet and tray and roast them for about 10-15 minutes until they are at least half way cooked.
  • Mix the ricotta, cheddar, sliced olives, salt and pepper together.
  • Fill your previously semi cooked pepper with with the ricotta mixture and close with the lid. Place them on a baking sheet and tray. Drizzle with olive oil.
  • Roast for about 15- 20 minutes in the oven or until the peppers get a healthy grilled look.
  • Serve still warm with chopped chives.

Nutrition

Nutrition Facts
Ricotta Stuffed Peppers Recipe
Amount Per Serving
Calories 161 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g25%
Cholesterol 26mg9%
Sodium 194mg8%
Potassium 295mg8%
Carbohydrates 9g3%
Fiber 3g12%
Sugar 5g6%
Protein 7g14%
Vitamin A 3990IU80%
Vitamin C 152mg184%
Calcium 133mg13%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. [email protected] says

    January 31, 2015 at 12:42 am

    I simply cannot take my eyes out of those stuffed peppers. You choose the right peppers and right stuffing. This will be a great appetizer to please a crowd

    Reply
  2. Lizzy (Good Things) says

    January 20, 2015 at 10:49 am

    5 stars
    Oh Helene, this is just beautiful! xox

    Reply
  3. Nami | Just One Cookbook says

    January 14, 2015 at 5:35 am

    5 stars
    I love ricotta! <3 These cheese stuffed peppers sound wonderful!

    Reply
  4. Anupama says

    January 14, 2015 at 2:02 am

    loving the gorgeous clicks and interesting recipe. would make a great appetiser.

    Reply
  5. padma says

    January 12, 2015 at 1:46 am

    Lovely clicks…I love ricotta cheese…looks gorgeous!!

    Reply
  6. Ramona says

    January 11, 2015 at 5:42 pm

    5 stars
    I am always making little mistakes in the kitchen…. sometimes they work in my favor. 🙂 Love these stuffed peppers. Could pop a few away right now. 🙂

    Reply
  7. Ansh says

    January 10, 2015 at 12:29 pm

    These look exquisite! I won’t be able to stop at two or five 🙂

    Reply
  8. [email protected] says

    January 9, 2015 at 5:00 am

    Oooh! I love ricotta stuffed ANYTHING! I haven’t made stuffed peppers before, can you believe that! Flagging this one to be my first!

    Reply
  9. Shashi @ runninsrilankan says

    January 8, 2015 at 12:22 am

    You sure made the best of your faux-pas – these peppers are exquisite!

    Reply
  10. [email protected] Riffs says

    January 7, 2015 at 1:24 am

    What a great recipe! Loads of flavor, and it’s just gorgeous. Truly good stuff — thanks.

    Reply
  11. Kitchen Belleicious says

    January 7, 2015 at 1:04 am

    what a great dish. i love the stuffing and it would go so perfectly with a main dish like chicken or fish.

    Reply
  12. [email protected]'s Recipes says

    January 7, 2015 at 12:51 am

    Delish! I love the ricotta filling.

    Reply
  13. mjskit says

    January 6, 2015 at 9:47 am

    Happy 2015 Masala! Hope you had a fabulous holiday! I love this recipe! I have some beautiful roasted mild red chiles in the freezer that would match up wonderfully with this ricotta filling.

    Reply
  14. Maureen | Orgasmic Chef says

    January 6, 2015 at 3:20 am

    5 stars
    You would win my heart if you served one of these to me. 🙂 What a great starter.

    Reply
  15. Sharon @ What The Fork Food Blog says

    January 6, 2015 at 1:16 am

    These sound so good, perfect app for my vegetarian sister!

    Reply
  16. Shinee says

    January 6, 2015 at 12:44 am

    Helene, these stuffed peppers look amazing. Perfect for light dinner, or even lunch.

    Reply
  17. Jameson Fink says

    January 5, 2015 at 11:00 pm

    This would be wonderful as an appetizer or served as a side with a main course. I also really like the bowl you’ve served the stuffed pepper in.

    Reply
  18. Kare @ Kitchen Treaty says

    January 5, 2015 at 10:58 pm

    I love cheese-stuffed peppers! The addition of olives though …. brilliant.

    Reply
  19. Piyali says

    January 5, 2015 at 9:27 pm

    It’s a very nouvellé idea for a starter for me. Perfect way to balance the heat of the pepper with the creamy subtleness of the ricotta. Simply loved it.

    Reply
  20. Rosa says

    January 5, 2015 at 9:12 pm

    Scrumptious! This is a great recipe.

    Cheers,

    Rosa

    Reply

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