Roasted Ricotta Stuffed Peppers
Enjoy the comforting flavors of Roasted Ricotta Stuffed Peppers, a perfect blend of vibrant peppers, creamy ricotta, and fragrant garlic, ideal for any weeknight dinner or special occasion.
Ingredients
Main Ingredients
- 3 medium zucchini, cut into 1/2" pieces Vibrant and fresh
- 1 3/4 tsp. kosher salt, divided
- 4 medium red bell peppers, halved lengthwise Bright and colorful
- 3 Tbsp. extra-virgin olive oil Healthy fat
- 8 large garlic cloves, finely chopped Adds a pungent flavor
- 3/4 cup dry couscous Adds texture
- 15 oz. ricotta Protein-rich base
- 3 oz. Pecorino Romano, finely grated
- 2 Tbsp. coarsely chopped fresh basil Fresh herb
- 1/2 tsp. freshly ground black pepper
- 12 oz. whole-milk mozzarella, shredded For topping
Instructions
Preparation
- In a colander set over a bowl, toss zucchini with 1 tsp. salt and let the liquid drain for about 20 minutes.
- Preheat your oven to 400 degrees F. Arrange the pepper halves cut side up in a baking dish and season them with 1/4 tsp. salt.
Cooking
- Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
- Pat dry the zucchini, then cook until slightly softened, about 7 minutes, then stir in the finely chopped garlic and cook until fragrant, about 1 minute more.
- Stir in the dry couscous and allow the mixture to cool slightly.
- In a large bowl, combine the ricotta, grated Pecorino Romano, basil, black pepper, and the remaining 1/2 tsp. salt.
- Fold in the cooled couscous mixture until everything is beautifully combined.
- Divide the creamy filling between the halved peppers, and generously top with shredded mozzarella.
- Bake the stuffed peppers until the cheese is golden and bubbly, and the peppers are soft and tender, approximately 35 to 40 minutes.
- Let them cool slightly before serving.
Notes
Avoid overbaking to prevent mushy peppers. Store leftovers in an airtight container for up to 4 days, or freeze tightly wrapped.