Adapted from:

Ricotta Stuffed Peppers

Happy September and Happy Local Food Challenge! This might sound really cheesy but this recipe is just so grate. Challenge yourself to participate! Five cheeses or three? Parmesan or Brie? Show the community what you can do with your stuffed peppers… and GO!


  • 12 - 16 ounces ricotta cheese
  • ¼ cup romano cheese, shredded
  • ¼ cup feta cheese crumbles
  • ¼ cup parmesan cheese, shredded
  • ¼ cup romano cheese, shredded
  • 1 cup spinach, chopped
  • ½ cup onions, finely chopped (provided)
  • 1 lb sweet peppers (provided)
  • Fresh Basil
  • Fresh Thyme
  • Fresh Oregano
  • Olive oil
  • 2-3 Garlic Cloves
  • 1 tablespoon red pepper flakes
  • Salt and pepper to taste


  • 1 Preheat the oven to 400 degrees F or preheat the grill.
  • 2 In a medium pan, saute garlic and onions for a few minutes until translucent.
  • 3 Make ricotta mixture. Combine ricotta, cheeses, herbs, red pepper flakes, garlic, spinach and onions. Mix until well blended.
  • 4 Cut the tops off of the sweet peppers and deseed.
  • 5 Scoop the ricotta mixture into a plastic bag and cut off one corner tip. (You can also use a frosting bag).
  • 6 Pipe ricotta mixture into each sweet pepper.
  • 7 Place the peppers on a foil covered baking sheet, drizzle with olive oil, and season with salt and pepper to taste.
  • 8 Bake in the oven for 12-15 minutes or until peppers turn slightly golden. If using a grill, place peppers in a bed of foil. Drizzle and season the same, grill for 3-4 minutes on each side.
  • 9 Serve and enjoy! Refrigerate any extra ricotta mixture.

Adapted from:


Share this post with your friends

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »