Roasted Bell Peppers and Cheese
Elevate your side dish or vegetarian main course with this irresistible Roasted Bell Peppers and Cheese recipe, a perfect balance of smoky sweetness and creamy decadence. Fresh bell peppers are roasted to tender perfection and generously stuffed with a richly flavored blend of ricotta, Parmesan, garlic, and fragrant basil. Topped with gooey melted mozzarella and optional crunchy pine nuts, these stuffed peppers come together in just 40 minutes, making them as convenient as they are flavorful. Perfect for weeknight dinners or as a show-stopping appetizer, this dish is a celebration of Mediterranean-inspired simplicity. Serve warm with a garnish of fresh basil for a vibrant pop of color and flavor. Keywords: roasted bell peppers, cheese-stuffed peppers, vegetarian side dish, Mediterranean-inspired recipe.
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Recipe Information
Ingredients
- 4 large Bell Peppers
- 2 tablespoons Olive Oil
- 1 cup Ricotta Cheese
- 0.5 cup Parmesan Cheese
- 2 cloves Garlic
- 10 leaves Fresh Basil Leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 cup Mozzarella Cheese
- 2 tablespoons Pine Nuts (optional)
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and dry the bell peppers. Cut them in half lengthwise, removing the seeds and membranes.
Place the bell pepper halves on the baking sheet, cut side up. Drizzle them with 1 tablespoon of olive oil and a small pinch of salt. Rub the oil onto the peppers to coat evenly.
Roast the peppers in the preheated oven for 15 minutes, until they begin to soften.
While the peppers roast, prepare the cheese filling. In a medium mixing bowl, combine the ricotta cheese, Parmesan cheese, minced garlic (finely chop the garlic cloves), chopped basil leaves, salt, and black pepper. Stir until well combined.
Remove the bell peppers from the oven. Using a spoon, divide the cheese mixture evenly among the pepper halves, filling them generously.
Top each filled bell pepper with shredded mozzarella cheese and, if desired, a sprinkle of pine nuts for added texture and flavor.
Return the peppers to the oven and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.
Remove the roasted bell peppers from the oven and let them cool slightly before serving. Garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 24.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2316 mg | 178% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1943 mg | 41% | |
*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.
