If you’ve been searching for a cozy, flavorful dish that’s both impressive and surprisingly simple to make, this Herb and Cheese Stuffed Bell Peppers Recipe is exactly what you need. Picture tender bell peppers bursting with a creamy, cheesy filling enriched by a blend of fresh herbs and spices, creating a perfect harmony of textures and tastes in every bite. It’s a wholesome, vibrant meal that suits weeknight dinners or special occasions, and I promise once you try it, you’ll want to make it your go-to comfort food.
Ingredients You’ll Need
This recipe comes together with a handful of straightforward ingredients that each play a vital role in delivering that unforgettable flavor and texture. From the colorful bell peppers that bring a sweet freshness, to the trio of cheeses that make the filling irresistibly creamy, every item is carefully chosen to make this dish shine.
- 4 large bell peppers (any color): Choose firm, fresh peppers for the best structure and natural sweetness.
- 1 cup cooked rice (white, brown, or quinoa): Provides a hearty base and lovely texture for the filling.
- 1 cup shredded mozzarella cheese: Melts beautifully to create gooey, elastic bites.
- 1 cup ricotta cheese: Adds creaminess and a subtle, tangy note to balance the flavors.
- ½ cup grated Parmesan cheese: Brings sharpness and umami depth to the dish.
- 1 tablespoon olive oil: Ensures the peppers roast nicely and adds richness.
- 2 cloves garlic, minced: Delivers aromatic warmth that lifts the entire recipe.
- 1 teaspoon dried oregano: Classic herb spice that brightens and complements the cheeses.
- 1 teaspoon dried basil: Adds a sweet, slightly peppery herbaceous touch.
- 1 teaspoon fresh parsley, chopped: Freshness that balances richness with a mild crispness.
- Salt and pepper, to taste: Essential seasonings to bring all the flavors forward.
- ¼ cup chopped onion (optional): Adds a gentle bite and natural sweetness if you like a bit more texture.
- 1 egg (to bind the filling): Helps the filling hold together while baking without being heavy.
- Fresh parsley, chopped: For garnish to enhance the look and taste when serving.
- Additional grated Parmesan (optional): Sprinkled on top for an extra cheesy finish.
How to Make Herb and Cheese Stuffed Bell Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Next, carefully slice the tops off your bell peppers and remove all the seeds and membranes inside. This cleansing step ensures there’s plenty of room for the filling and that the peppers roast evenly. Give the outside a gentle rub with olive oil—it helps them caramelize slightly in the oven, adding that subtle roasted sweetness and a gorgeous golden touch.
Step 2: Make the Filling
In a large mixing bowl, combine your cooked rice with the mozzarella, ricotta, and Parmesan cheeses. This trio creates a wonderful melting quality while giving depth and creaminess. Add the minced garlic, dried oregano, dried basil, chopped fresh parsley, salt, and pepper to season perfectly. Toss in the optional chopped onion if you want a bit more crunch and mild sweetness. Finally, add the egg—this binds everything together so the filling won’t fall apart once baked. Mix thoroughly until you have a uniform and beautiful filling.
Step 3: Stuff the Peppers
Using a spoon, generously fill each prepared bell pepper with the cheese and herb mixture. Press down lightly to pack the filling well, and don’t be shy about mounding it just a bit above the rim if your peppers can handle it. For that extra flavor burst, sprinkle a touch of additional grated Parmesan cheese on top—this will create a lovely golden crust as it bakes.
Step 4: Bake the Stuffed Peppers
Arrange the stuffed peppers upright in a baking dish and slide them into your preheated oven. Bake for 25 to 30 minutes until the peppers have softened perfectly and the cheese filling is bubbling with a golden finish. You’ll know it’s ready when the peppers are tender but not mushy, and the top is just starting to crisp with that cheesy goodness. The smell alone at this point is enough to make anyone’s mouth water!
Step 5: Serve
Remove the stuffed peppers from the oven and let them rest for a few minutes. Garnish with freshly chopped parsley and a sprinkle of Parmesan if you like, then serve warm. These stuffed beauties work wonderfully as both a satisfying main dish or as a delightful side to a lighter salad or grilled protein. Their color and aroma will light up your dining table and your guests’ hearts.
How to Serve Herb and Cheese Stuffed Bell Peppers Recipe
Garnishes
Adding fresh parsley as a garnish instantly brightens your dish visually and with a mild fresh taste that balances the rich cheese filling. A final dusting of Parmesan enhances both texture and flavor, adding a delightful savory crunch with each bite.
Side Dishes
This recipe pairs beautifully with a crisp green salad or steamed veggies for a light, refreshing contrast. If you want something more hearty, garlic bread or a simple pilaf complements the stuffed peppers perfectly without overpowering the herbs and cheese sensation inside each one.
Creative Ways to Present
For an elegant touch, serve the stuffed peppers on individual plates with a drizzle of balsamic glaze or a spoonful of fresh tomato salsa. You can also hollow out mini bell peppers for bite-sized appetizers or arrange multiple colors on a platter for a vibrant, festive centerpiece that showcases your herb and cheese stuffed bell peppers recipe in all its glory.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the filling moist by covering them well so they don’t dry out, and they will retain their inviting flavor and texture.
Freezing
This herb and cheese stuffed bell peppers recipe freezes beautifully. Wrap each stuffed pepper tightly in plastic wrap followed by aluminum foil, or place them in a freezer-safe container. They can be frozen for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the peppers in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and bubbly. You can also gently microwave them covered, but baking helps maintain the tender pepper texture and melty filling appeal.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While mozzarella, ricotta, and Parmesan create a perfect blend, feel free to experiment with cheeses like feta, goat cheese, or even sharp cheddar for different flavor profiles. Just keep in mind how each cheese melts and tastes to maintain balance.
Are these peppers suitable for a vegetarian diet?
Yes, this Herb and Cheese Stuffed Bell Peppers Recipe is completely vegetarian as it contains no meat or meat-based ingredients, making it a great option for plant-focused meals that still deliver hearty satisfaction.
Can I make this recipe gluten-free?
Definitely! Using rice, quinoa, or other gluten-free grains as the base keeps this recipe free from gluten. Just double-check your spices and Parmesan for any hidden additives if you have a strict gluten intolerance.
How can I make the filling spicier?
If you like a little heat, add some red pepper flakes or finely diced jalapeños to the filling mixture. A dash of hot sauce mixed in before stuffing also works well without overpowering the herbaceous cheese blend.
Is it possible to prepare this recipe vegan?
While this recipe features several cheeses and an egg for binding, you can create a vegan version by using plant-based cheeses and a flaxseed or chia egg substitute. Just experiment with texture and seasoning to get the filling just right.
Final Thoughts
I can’t recommend this Herb and Cheese Stuffed Bell Peppers Recipe enough if you want a meal that’s bursting with flavor, comforting textures, and gorgeous presentation. It’s a delightful balance of fresh, cheesy, and herbaceous all wrapped up in naturally sweet peppers that practically invite you to dig in. Give it a try—you’ll find it quickly becomes one of your absolute favorites to make again and again.
Print
Herb and Cheese Stuffed Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious herb and cheese stuffed bell peppers filled with a savory mixture of rice, mozzarella, ricotta, Parmesan, and aromatic herbs. This baked dish offers a comforting, cheesy filling wrapped in tender roasted peppers, perfect as a hearty main or flavorful side.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Filling
- 1 cup cooked rice (white, brown, or quinoa)
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon fresh parsley, chopped
- Salt and pepper, to taste
- ¼ cup chopped onion (optional)
- 1 egg (to bind the filling)
For Garnish
- Fresh parsley, chopped
- Additional grated Parmesan (optional)
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off each bell pepper and carefully remove the seeds and membranes to create hollow shells ready for stuffing. Lightly rub the outsides with olive oil and place them upright in a baking dish.
- Make the Filling: In a large mixing bowl, combine the cooked rice, shredded mozzarella, ricotta cheese, and grated Parmesan. Add the minced garlic, dried oregano, dried basil, chopped fresh parsley, salt, pepper, and the egg. If using, incorporate the chopped onion. Mix thoroughly until all ingredients are fully combined and the mixture becomes cohesive enough to hold its shape.
- Stuff the Peppers: Spoon the cheese and herb filling into each prepared pepper, packing the mixture down lightly to ensure they are generously filled. Optionally, sprinkle extra grated Parmesan cheese on top for a golden crust.
- Bake the Stuffed Peppers: Place the stuffed peppers into the preheated oven. Bake for 25-30 minutes or until the peppers soften and the cheese filling is bubbling and turning golden on top.
- Serve: Remove the peppers from the oven and garnish with fresh chopped parsley and additional grated Parmesan if desired. Serve hot, either as a satisfying main course or a flavorful side dish.
Notes
- You can use any color bell peppers based on your preference or availability.
- For a vegetarian option, omit the egg or replace it with a flax egg as a binder.
- Cook rice ahead of time or use leftover rice to save time.
- Adding chopped onion is optional but adds great flavor.
- Extra grated Parmesan on top creates a nice crust but can be omitted for lower fat.
- Make sure the filling mixture is well combined to hold shape and prevent falling apart while baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
