If you’re looking for a vibrant, comforting dish that’s bursting with flavor and texture, you’ll adore this Herb and Cheese Stuffed Bell Peppers Recipe. These colorful peppers are filled with a creamy, cheesy medley of ricotta, mozzarella, Parmesan, and fresh herbs, combined with wholesome quinoa or rice for a hearty bite. The blend of tender roasted peppers and the rich, herby filling creates a dish that’s both satisfying and fresh, perfect for sharing with friends or savoring on a cozy night in.
Ingredients You’ll Need
Each ingredient in this Herb and Cheese Stuffed Bell Peppers Recipe plays a crucial role in creating the perfect balance of taste, texture, and color. From the sweet bell peppers to the creamy cheeses and fragrant herbs, these simple elements come together to make a dish that looks as good as it tastes.
- 4 medium bell peppers, halved and seeded: Choose red, orange, or yellow for a sweeter, more vibrant presentation.
- 1 cup cooked quinoa or rice: Adds a nutty texture and makes the filling wonderfully hearty.
- 1 cup ricotta cheese: Brings creaminess and a mild, buttery flavor to the mix.
- 1 cup shredded mozzarella cheese: Melts beautifully and offers that irresistible gooey texture.
- 1/2 cup grated Parmesan cheese: Adds a sharp, salty kick that balances the creaminess.
- 2 cloves garlic, minced: Infuses the filling with aromatic warmth.
- 1 tablespoon olive oil: Provides richness and helps blend the flavors.
- 1 teaspoon dried Italian seasoning: Brings a classic herbaceous note to the filling.
- 1 teaspoon dried basil: Offers a sweet, slightly peppery flavor.
- 1/2 teaspoon dried oregano: Adds a subtle earthiness and depth.
- 1/2 teaspoon salt: Enhances all the flavors in the filling.
- 1/4 teaspoon black pepper: Adds a gentle punch and rounds out the seasoning.
- 2 tablespoons chopped fresh parsley: Brings freshness and vibrant green color.
- 2 tablespoons chopped fresh basil (optional): Deepens the herb flavor with its sweet, aromatic presence.
How to Make Herb and Cheese Stuffed Bell Peppers Recipe
Step 1: Prepare the Peppers
First, preheat your oven to 375°F and lightly grease a baking dish. Arrange your bell pepper halves cut side up in the dish, making sure they are evenly spaced so they cook uniformly. This will set the perfect stage for the filling to nestle in and bake perfectly without tipping over.
Step 2: Mix the Filling
In a medium bowl, combine the cooked quinoa or rice with ricotta, mozzarella, and Parmesan cheeses. Add the minced garlic, olive oil, dried Italian seasoning, dried basil, oregano, salt, pepper, and fresh parsley and basil. Stir everything together until it forms a creamy, well-blended mixture that’s bursting with herbaceous goodness and cheesy indulgence.
Step 3: Stuff the Peppers
Spoon the luscious filling evenly into each bell pepper half. Gently pack the mixture in but don’t overfill to prevent any spillage while baking. This ensures that every pepper is filled with just the right amount of cheesy herb-infused goodness.
Step 4: Bake the Peppers
Cover the baking dish with foil and bake for 25 minutes to let the peppers soften and the filling meld together. Then remove the foil and bake for an additional 10 to 15 minutes. During this time, the cheese topping will melt and develop a beautiful light golden crust, signaling that your Herb and Cheese Stuffed Bell Peppers Recipe is ready to enjoy.
Step 5: Rest Before Serving
Let the peppers cool for a few minutes once they come out of the oven. This resting time helps the filling set a little, making each bite neat and flavorful.
How to Serve Herb and Cheese Stuffed Bell Peppers Recipe
Garnishes
To add a final flourish, sprinkle freshly chopped parsley or basil over the stuffed peppers just before serving. A light drizzle of good quality olive oil or a sprinkle of extra Parmesan can elevate the presentation and flavor even more, accentuating the fresh and cheesy qualities of this dish.
Side Dishes
This dish pairs wonderfully with a fresh green salad for a light contrast or a side of roasted vegetables for a more indulgent meal. Crusty bread also works beautifully to soak up any extra cheesy juices, creating a completely satisfying plate.
Creative Ways to Present
For a fun twist, you can serve these peppers in a colorful arrangement, alternating pepper colors for eye-catching appeal. To impress guests, plate them with a swirl of tomato sauce or drizzle a balsamic reduction for a tangy hint that complements the richness of the cheese filling.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Herb and Cheese Stuffed Bell Peppers Recipe in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them perfect for a quick lunch or dinner the next day.
Freezing
You can freeze these stuffed peppers by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Just be sure to thaw them in the refrigerator overnight before reheating for the best texture and flavor.
Reheating
Reheat refrigerated or thawed stuffed peppers in a preheated oven at 350°F for about 15 to 20 minutes, or until warmed through and the cheese is melted again. Microwaving works too, but the oven method keeps the peppers tender and the filling creamy without turning soggy.
FAQs
Can I use other types of cheese for this Herb and Cheese Stuffed Bell Peppers Recipe?
Absolutely! Feel free to experiment with cheeses like feta, goat cheese, or even a sharp cheddar to add different flavor dimensions. Just keep in mind how those cheeses melt to maintain the right texture.
Is quinoa necessary, or can I use only cheese?
Quinoa or rice adds structure and heartiness, balancing the creamy cheeses. However, if you prefer a richer, cheesier dish, you can skip the grains or add extra cheese and some sautéed vegetables instead.
Can I make these vegan?
Yes! Substitute ricotta and mozzarella with plant-based cheese alternatives, and use cooked grains as the base. Add nutritional yeast for cheesy flavor and a bit of ground flaxseed for binding if needed.
What’s the best type of bell pepper to use?
Red, orange, and yellow bell peppers are sweeter and softer when baked, which pairs wonderfully with the savory filling. Green peppers work too, but they have a slightly more bitter taste and firmer texture.
How do I add more vegetables to the filling?
Finely chop spinach, mushrooms, zucchini, or even sun-dried tomatoes and fold them into the cheese mixture before stuffing. Sautéing them lightly first will soften the veggies and intensify their flavor.
Final Thoughts
This Herb and Cheese Stuffed Bell Peppers Recipe is truly a crowd-pleaser that brings comfort, freshness, and a splash of color to any table. It’s simple yet impressive, perfect for weeknight dinners or special occasions alike. Trust me, once you try this recipe, it will become one of your favorite go-to meals for its effortless charm and deliciousness.
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Herb and Cheese Stuffed Bell Peppers Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Herb and Cheese Stuffed Bell Peppers are a delicious and hearty vegetarian main course perfect for a wholesome meal. Filled with a creamy mixture of cooked quinoa or rice, ricotta, mozzarella, Parmesan, and aromatic herbs, these baked peppers are tender, cheesy, and packed with flavor. Easy to prepare and great for meal prepping, they make a satisfying dish that the whole family will enjoy.
Ingredients
Bell Peppers
- 4 medium bell peppers, halved and seeded
Filling
- 1 cup cooked quinoa or rice
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Prepare the Oven and Peppers: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Arrange the bell pepper halves cut side up in the prepared dish to ensure even cooking.
- Mix the Filling: In a medium bowl, combine the cooked quinoa or rice with ricotta, mozzarella, Parmesan, minced garlic, olive oil, dried Italian seasoning, dried basil, dried oregano, salt, pepper, and chopped fresh parsley and basil (if using). Stir the mixture well until it becomes creamy and thoroughly blended.
- Stuff the Peppers: Spoon the prepared filling evenly into each halved bell pepper, gently packing the filling to fill the cavity without overstuffing.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This step allows the peppers to begin softening while keeping the filling moist.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, until the bell peppers are tender and the cheese on top is melted and lightly golden for a perfect finish.
- Rest and Serve: Let the stuffed peppers cool for a few minutes after removing from the oven to set before serving them warm.
Notes
- You can substitute cottage cheese for ricotta cheese to vary the texture and flavor.
- Add chopped spinach to the filling mixture for extra nutrition and veggies.
- Using red, orange, or yellow bell peppers will provide the sweetest flavor in the dish.
- These stuffed peppers reheat well, making them a great option for meal prepping lunches or dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
