These Cheese Stuffed Peppers are a vibrant, comforting dish perfect as a vegetarian main or crowd-pleasing side. Their sweet roasted flesh gives way to a rich, melty cheese filling that’s both indulgent and wholesome. The aroma while baking is pure magic, making these a regular in your rotation.
Nothing beats a great Cheese Stuffed Peppers. Whether you're a fan of Snacks or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Cheese Stuffed Peppers
- Crowd-pleasing appeal: Colorful, cheesy, and perfect for any gathering.
- Perfect texture contrast: Tender pepper with a gooey, savory filling.
- Simple to make: Straightforward prep with impressive, low-effort results.
- Endlessly customizable: Easy to adapt with different cheeses, herbs, or proteins.
Ingredients & Tools
- 4 large bell peppers (a mix of colors looks beautiful)
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 cup marinara sauce (for serving, optional)
Tools: A sharp knife, a mixing bowl, a baking dish (like a 9×13 inch), and a spoon for stuffing.
Notes: Freshly shredded mozzarella melts better than pre-shredded. The egg acts as a binder for a cohesive filling.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 19 g |
| Fat: | 22 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your peppers. Look for bell peppers that are firm, glossy, and have a flat-ish bottom so they stand up straight in the baking dish. A mix of red, yellow, and orange will give you the sweetest flavor and a gorgeous presentation.
- The cheese blend is key. The combination of melty mozzarella, creamy ricotta, and salty, nutty Parmesan creates a fantastic flavor and texture profile. You can experiment with adding a little sharp cheddar or fontina for a different twist.
- Don’t forget to season the filling well. The peppers themselves are quite mild, so the filling needs to carry the flavor. Taste your cheese mixture before stuffing—it should be pleasantly salty and herby.
- Why the egg? It might seem odd, but the egg is crucial for binding the cheeses together. Without it, the ricotta can make the filling a bit loose and watery. The egg gives it a lovely, sliceable texture once baked.
How to Make Cheese Stuffed Peppers
Step 1: First, preheat your oven to 375°F (190°C). This is the perfect temperature for getting the peppers tender without burning the cheesy topping. While it’s heating up, carefully slice your bell peppers in half from top to bottom. Use a small, sharp knife to cut out the core, white ribs, and all the seeds. You’re aiming for a clean, hollow boat-like shape that will hold all that delicious filling. A little tip—try to keep the stems intact if you can, as they make for a prettier presentation.
Step 2: Now, arrange the pepper halves in your baking dish. You want them to fit snugly so they don’t tip over. If any are particularly wobbly, you can shave a tiny bit off the bottom to create a flat surface—just be careful not to cut through and create a leak! Drizzle the insides of the peppers lightly with about one tablespoon of the olive oil and sprinkle with a pinch of salt. This little step helps season the pepper from the inside and encourages it to soften beautifully as it roasts.
Step 3: Time for the star of the show: the cheese filling. In your mixing bowl, combine the shredded mozzarella, ricotta, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Give it a good stir with a fork to distribute the herbs and seasonings evenly. You’ll notice it’s still a bit crumbly at this point. Now, add the lightly beaten egg. Mix everything together until it’s just combined and the mixture holds together when you press it with a spoon. Be careful not to overmix—you want to keep some of that lovely texture.
Step 4: Grab a spoon and generously fill each pepper half with the cheese mixture. Really pack it in there, mounding it slightly above the rim of the pepper. Don’t be shy! The filling will settle a little as it bakes. Once all your peppers are proudly stuffed, drizzle the remaining tablespoon of olive oil over the tops. This will help them achieve that gorgeous, golden-brown color in the oven.
Step 5: Place the baking dish in the preheated oven and bake for 25-30 minutes. You’re looking for two key signs of doneness: the pepper halves should be tender and easily pierced with a fork (you might see some lovely charred spots on the edges), and the cheese filling should be puffed, set, and beautifully golden on top. If you want a bit more color, you can pop them under the broiler for the last minute or two—just keep a very close eye on them!
Step 6: Once they’re out of the oven, let the stuffed peppers rest in the dish for about 5 minutes before serving. This resting time is important—it allows the cheesy filling to set just enough so it doesn’t immediately ooze out everywhere when you cut into it. They’ll be incredibly hot, so this also saves your tongue! Serve them just as they are, or with a side of warm marinara sauce for dipping.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Not recommended after assembly; ricotta may become watery upon thawing.
- Reviving: Reheat in a 350°F oven until warm, or microwave briefly until heated through.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery, fresh greens with a lemony vinaigrette cut through the richness of the cheese perfectly.
- Garlic bread or focaccia — It’s practically mandatory for soaking up any delicious, cheesy juices left on the plate.
- Herb-roasted potatoes — For a truly satisfying and complete meal, the crispy potatoes add a wonderful hearty element.
Drinks
- A crisp Italian white wine — A Pinot Grigio or Vermentino with its bright acidity balances the creamy cheese beautifully.
- Sparkling water with lemon — A non-alcoholic option that cleanses the palate between each wonderfully cheesy bite.
- A light Italian red — A Chianti or Barbera won’t overpower the dish and complements the tomato sauce if you’re using it.
Something Sweet
- Lemon sorbet — Its bright, clean flavor is the perfect refreshing finish after a rich and savory meal.
- Almond biscotti — For a little crunch and a not-too-sweet ending that pairs wonderfully with coffee.
- Dark chocolate affogato — A scoop of vanilla gelato with a shot of hot espresso poured over a few dark chocolate shavings—pure bliss.
Top Mistakes to Avoid
- Mistake: Using pre-shredded cheese exclusively. The starch coating on pre-shredded cheese can prevent it from melting as smoothly and can sometimes lead to a grainy texture. For the best, ooziest results, take the extra minute to shred your own block of mozzarella.
- Mistake: Overfilling the baking dish with water. Some recipes call for adding a little water to the bottom of the pan to create steam. A quarter cup is plenty! Too much water will steam the peppers instead of roasting them, and you’ll miss out on that lovely caramelized flavor.
- Mistake: Skipping the rest time after baking. I know it’s tempting to dig right in, but if you slice into a pepper straight from the oven, the filling will be too loose and runny. Letting them sit for five minutes allows everything to set up perfectly.
- Mistake: Not seasoning the filling adequately. Taste your cheese mixture before you stuff the peppers! The peppers themselves are very mild, so if the filling is bland, the whole dish will be bland. Be generous with your salt, pepper, and herbs.
Expert Tips
- Tip: Char the peppers first for a smoky flavor. If you have a gas stove or a kitchen torch, you can quickly char the outside of the pepper halves before stuffing them. This adds a incredible depth of flavor, reminiscent of roasted red peppers from a jar.
- Tip: Add a textural crunch. For a bit of contrast, mix in 1/4 cup of panko breadcrumbs into the cheese filling. They’ll absorb a little moisture and provide a subtle, pleasant crunch in every bite.
- Tip: Make them ahead for easy entertaining. You can assemble the stuffed peppers completely, cover the dish, and refrigerate them for up to 24 hours before you need to bake them. Just add a few extra minutes to the baking time since you’re starting from cold.
- Tip: Use a piping bag for neat stuffing. If you want a really clean, restaurant-style look, spoon your cheese filling into a large piping bag (or a sturdy zip-top bag with a corner snipped off) and pipe it neatly into the pepper halves.
FAQs
Can I make these stuffed peppers ahead of time?
Absolutely, and it’s a great time-saver! You can assemble them completely, cover the baking dish tightly with plastic wrap, and refrigerate for up to a day. When you’re ready, just pop them in the oven—you might need to add 5-7 extra minutes to the baking time since they’ll be going in cold. I don’t recommend freezing them after assembling, as the ricotta can become watery upon thawing.
What other fillings can I use besides cheese?
The possibilities are endless! A classic addition is cooked rice or quinoa mixed right into the cheese filling. For a heartier version, try adding cooked Italian sausage, ground beef, or lentils. You can also stir in sautéed mushrooms, spinach, or corn for extra veggies. Just make sure any add-ins are cooled before mixing them with the cheese and egg.
My peppers are still a bit firm after the baking time. What should I do?
This can happen if the peppers are particularly thick-walled or very large. No worries! Just cover the baking dish loosely with foil and return it to the oven for another 5-10 minutes. The foil will trap steam and help soften the peppers without over-browning the cheesy top.
Can I use mini sweet peppers instead of large bell peppers?
Yes, and they make fantastic appetizers! Just slice the mini peppers in half lengthwise and remove the seeds. Because they’re smaller, they’ll need less baking time—start checking them at around 15-20 minutes. The filling recipe will be enough for about 20-24 mini pepper halves.
Is there a way to make this recipe gluten-free or low-carb?
It’s naturally both! The base recipe contains no flour or grains. Just double-check that any add-ins you use, like sausage, are gluten-free if that’s a concern. For an even lower-carb version, you can reduce or omit the ricotta, which has a few more carbs than the other cheeses, and increase the mozzarella and Parmesan instead.
Cheese Stuffed Peppers
Make the best Cheese Stuffed Peppers with this easy recipe! Tender bell peppers filled with a melty three-cheese blend. Perfect for dinner tonight - get the recipe!
Ingredients
For the Ingredients
-
4 large bell peppers (a mix of colors looks beautiful)
-
2 cups shredded mozzarella cheese
-
1 cup ricotta cheese
-
1/2 cup grated Parmesan cheese
-
1 large egg (lightly beaten)
-
2 cloves garlic (minced)
-
1/4 cup fresh parsley (finely chopped)
-
1 tsp dried oregano
-
1/2 tsp salt (or to taste)
-
1/4 tsp black pepper
-
2 tbsp olive oil
-
1 cup marinara sauce (for serving, optional)
Instructions
-
First, preheat your oven to 375°F (190°C). This is the perfect temperature for getting the peppers tender without burning the cheesy topping. While it's heating up, carefully slice your bell peppers in half from top to bottom. Use a small, sharp knife to cut out the core, white ribs, and all the seeds. You’re aiming for a clean, hollow boat-like shape that will hold all that delicious filling. A little tip—try to keep the stems intact if you can, as they make for a prettier presentation.01
-
Now, arrange the pepper halves in your baking dish. You want them to fit snugly so they don’t tip over. If any are particularly wobbly, you can shave a tiny bit off the bottom to create a flat surface—just be careful not to cut through and create a leak! Drizzle the insides of the peppers lightly with about one tablespoon of the olive oil and sprinkle with a pinch of salt. This little step helps season the pepper from the inside and encourages it to soften beautifully as it roasts.02
-
Time for the star of the show: the cheese filling. In your mixing bowl, combine the shredded mozzarella, ricotta, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Give it a good stir with a fork to distribute the herbs and seasonings evenly. You’ll notice it’s still a bit crumbly at this point. Now, add the lightly beaten egg. Mix everything together until it’s just combined and the mixture holds together when you press it with a spoon. Be careful not to overmix—you want to keep some of that lovely texture.03
-
Grab a spoon and generously fill each pepper half with the cheese mixture. Really pack it in there, mounding it slightly above the rim of the pepper. Don’t be shy! The filling will settle a little as it bakes. Once all your peppers are proudly stuffed, drizzle the remaining tablespoon of olive oil over the tops. This will help them achieve that gorgeous, golden-brown color in the oven.04
-
Place the baking dish in the preheated oven and bake for 25-30 minutes. You’re looking for two key signs of doneness: the pepper halves should be tender and easily pierced with a fork (you might see some lovely charred spots on the edges), and the cheese filling should be puffed, set, and beautifully golden on top. If you want a bit more color, you can pop them under the broiler for the last minute or two—just keep a very close eye on them!05
-
Once they’re out of the oven, let the stuffed peppers rest in the dish for about 5 minutes before serving. This resting time is important—it allows the cheesy filling to set just enough so it doesn’t immediately ooze out everywhere when you cut into it. They’ll be incredibly hot, so this also saves your tongue! Serve them just as they are, or with a side of warm marinara sauce for dipping.06
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