Italian Rolled Peppers with Mushrooms and Ricotta
Delight your taste buds with Italian Rolled Peppers with Mushrooms and Ricotta, a vibrant and wholesome dish that combines the sweetness of roasted bell peppers with a creamy, savory filling. Stuffed with a flavorful mix of sautéed mushrooms, creamy ricotta, nutty Parmesan, and fresh basil, these stuffed peppers are baked to perfection atop a bed of rich tomato sauce. Perfect for weeknight dinners or as a standout dish for entertaining, this recipe is both easy to prepare and visually stunning. The golden-brown breadcrumb topping and aromatic garlic elevate each bite, making it a true Italian-inspired comfort food. Serve it warm with crusty bread or a crisp salad, and let this gluten-free-friendly recipe become a new favorite at your table. Keywords: Italian stuffed peppers, ricotta stuffed peppers, vegetarian Italian recipes, mushroom ricotta filling.
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Recipe Information
Ingredients
- 4 whole Bell peppers (red, yellow, or orange)
- 1.5 cups Ricotta cheese
- 1 cup Mushrooms (finely chopped)
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 0.25 cup Fresh basil (chopped)
- 0.5 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Tomato sauce
Instructions
Preheat your oven to 375°F (190°C).
Cut the bell peppers lengthwise and remove the seeds and membranes. Set them aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and stir for 30 seconds until fragrant.
Add the finely chopped mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and become golden brown.
Remove the skillet from heat. Let the mushroom mixture cool slightly, then transfer it to a bowl.
In the bowl, combine the mushrooms with the ricotta cheese, Parmesan cheese, breadcrumbs, fresh basil, salt, and black pepper. Mix thoroughly until all ingredients are well blended.
Fill each half of the bell peppers with the ricotta-mushroom mixture.
Pour the tomato sauce into the bottom of a baking dish, spreading it evenly. Place the stuffed peppers on top of the sauce, cut side up.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is golden on top.
Remove the peppers from the oven, let them cool for a few minutes, and serve warm, garnished with extra chopped basil if desired.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 575 mg | 44% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
