Ricotta Stuffed Peppers Recipe

Ricotta Stuffed Peppers Recipe @ Strayed from the Table

Honestly I don’t think I will grow peppers of any variety again. I know this seems a little harsh but I just don’t seem to love them as much as I could. I have pulled out all my Hungarian wax peppers, my capsicums are on their last legs and well these Italian sweet peppers are hardy creatures. They do grow a little larger than the Hungarian peppers and I find them sweeter in taste. It’s just that when there is so many of them I just get stumped with what to do with them. Turns out like me many other people in the area are not real big pepper fans. If the customers wont buy them then why should I grow them.

When all things become too much with a glut of something in the kitchen like any good vegetarian item on a menu – just add cheese.

I know it sounds silly but its true, maybe not so much these days though. Being a vegetarian must have been a real effort even only a few years ago. Spinach & feta pie, spinach and cheese rolls, mushroom and cheese pasta, three cheese pizza, halloumi salad, halloumi wraps, pumpkin and feta salad – the list goes on. Get the drift. So I have fallen back into a fail safe mode to make a vegetable taste good by adding cheese.

Making these bad boys was a little tedious but the end result was really yummy. They were served apart of a meze plate for lunch. Though they could also been eaten individually  or on a bed of couscous and a rustic tomato salad.

What is the cheesiest vegetarian thing you have ever seen on a menu?

Ricotta Stuffed Peppers Recipe @ Strayed from the Table

Ricotta Stuffed Peppers Recipe
Prep time
Cook time
Total time
Recipe type: side
Serves: 8
  • 20 Sweet peppers
  • 500g ricotta
  • 1 egg
  • ½ lemon zested
  • ½ tsp nutmeg
  • 1 tbsp thyme, chopped
  • 1 tbsp parsley, chopped
  • 2 tbsp shallot, chopped
  • Salt and pepper
  • Olive oil
  1. Heat your oven to 180’c. Start by prepare the peppers by chopping the tops off and removing all the seeds.
  2. To make the filling place the ricotta into a medium sized bowl and break up with a fork into a breadcrumb consistency. Add the egg, lemon, nutmeg, thyme, parsley, shallot and salt and pepper. Mix to bring the mixture together.
  3. Stuff each pepper with the mixture making sure to push down the first half of the mixture to make sure the pepper is full.
  4. Place the peppers into a well oiled baking tray and cover with another splash of olive oil over the top. Bake for 30 minutes or until the peppers are softened.


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One Comment

  1. Maybe you should wait for them to get ripe (ie red) before you harvest them. Non-one in Italy would eat green peppers! But you’re right if no-one wants to buy them you’re much better to pull them out and plant things people want to buy. BTW If you think vegetables need cheese to make them taste good you need to get better vegetables!