Think of these cheesy stuffed bell peppers as an Italian version of a chile relleno.
They are stuffed with a combination of sweet ricotta cheese, melty mozzarella, and spicy herby tomato sauce and then baked to tender creamy perfection. These stuffed peppers are easy to assemble with minimal ingredients and bake up in under an hour!
They have been an easy way for our family to enjoy all the beautiful fresh peppers coming out of our local farms right now. Any color of fresh pepper will work!
Ricotta is a favorite cheese of mine and I’m always looking for new vessels to hold the sweet creamy goodness without resorting to pasta. This preparation is happily low carb and keto friendly (save the carbs for sourdough!).
Make fresh ricotta at home using this recipe – How To Make Homemade Ricotta Cheese
Make fresh farmer’s cheese using this recipe – How To Make Farmer’s Cheese
Bell peppers make the perfect vessel for holding rich sweet ricotta and melty mozzarella! These peppers reheat really well and are even better after being warmed in the oven again. This dish would be great prepared in advance of a party and then reheated at time of service!Ricotta, Mozzarella, and Herbed Tomato Sauce Stuffed Bell Peppers
Ingredients
Tomato Sauce
Instructions
Notes
Rosa
Sunday 28th of February 2021
This took almost no time to prep and it turned out great. I had some Rao Marinara sauce on hand and used it for the tomato sauce. I added some fresh herbs to the ricotta and the mozzarella. I used red and yellow peppers. So good.