Three-Cheese Ricotta Stuffed Mini Peppers

These ricotta stuffed mini peppers have become my go-to appetizer for casual get-togethers. I love how easy they are to prepare, and they’re always a hit with guests who want something a little different from the usual chips and dip. The combination of creamy cheese and sweet peppers just works so well together.

I started making these last summer when my garden produced way too many peppers to keep up with. Now I grab them from the grocery store year-round because they’re that good. The best part? You can prep them ahead of time and pop them in the oven right before company arrives.

If you’re looking for a simple appetizer that feels special without being fussy, this recipe is perfect. I usually make a double batch because they disappear pretty quickly – even my kids, who normally shy away from peppers, can’t resist these little bites.

What Kind of Mini Peppers Should I Use?

Those colorful bags of mini sweet peppers you find in the produce section are perfect for this recipe – they usually come in a mix of red, orange, and yellow. These little peppers are sweeter and more tender than their full-sized counterparts, making them ideal for stuffing. While any brand will work, look for peppers that are firm and bright in color, without any soft spots or wrinkles. The peppers should be roughly the same size (about 2-3 inches long) to ensure even cooking. If you can’t find the tri-colored variety, single-color mini sweet peppers will work just as well – just avoid using hot peppers unless you’re specifically looking to add heat to the dish.

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps if needed:

• Mini Tri Colored Peppers: If you can’t find mini peppers, you can use regular bell peppers cut into quarters. Just keep in mind they’ll need a bit more filling and might take longer to cook.
• Ricotta Cheese: While ricotta gives the best creamy texture, you could use cream cheese softened at room temperature, or even cottage cheese (drain and blend it smooth first) as alternatives.
• Mozzarella Cheese: Any mild, melting cheese works here – try provolone, mild cheddar, or even fontina if you have it.
• Romano Cheese: Parmesan makes a perfect substitute, or you could use Pecorino if you want to keep that sharp, salty kick.
• Fresh Parsley: Fresh basil works great here, or you can use dried parsley in a pinch (use 2 teaspoons instead of 2 tablespoons).
• Red Pepper Flakes: Feel free to skip these if you don’t like heat, or try a dash of cayenne or paprika instead.
• Olive Oil: Any neutral cooking oil will work for greasing the pan, or you can use cooking spray as an alternative.

Watch Out for These Mistakes While Baking

The biggest challenge when making stuffed mini peppers is cutting them incorrectly – always slice them lengthwise and remove the seeds carefully to create stable “boats” that won’t tip over while baking.

A common error is not draining the ricotta cheese properly, which can lead to a watery filling that spills out during baking – simply place the ricotta in a fine-mesh strainer for 30 minutes before mixing with other ingredients.

To prevent the peppers from becoming too soft or mushy, avoid overcooking them – they should be tender-crisp and still maintain their shape, typically taking just 15-20 minutes in a 375°F oven.

For the best flavor and texture, let the stuffed peppers rest for 5 minutes after baking, and if you notice the cheese mixture becoming too thick while stuffing, try adding a small drizzle of olive oil to make it more spreadable.

What to Serve With Stuffed Mini Peppers?

These cheesy stuffed peppers make a fantastic appetizer, but they can easily become part of a larger meal too! I love serving them alongside grilled chicken or Italian sausage for a complete dinner that feels special but isn’t complicated. For a lighter meal, try them with a simple arugula salad dressed with lemon and olive oil – the peppery greens are perfect with the creamy ricotta filling. You can also pair them with some warm crusty bread or garlic knots to soak up any extra cheese that might escape while baking.

Storage Instructions

Keep Fresh: These stuffed mini peppers are perfect for making ahead! Place them in an airtight container and keep them in the fridge for up to 3 days. The cheese filling actually gets even more flavorful as the ingredients meld together.

Prep Ahead: You can stuff these peppers a day before your event and keep them covered in the fridge. Just hold off on baking until you’re ready to serve – this way they’ll be perfectly warm and gooey when you want them.

Leftover Care: Already baked peppers? No problem! Pop them in an airtight container and keep them in the fridge. When you’re ready to enjoy them again, just warm them up in the oven at 350°F for about 10 minutes, or until they’re heated through.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 40-50 g
• Carbohydrates: 30-35 g

Ingredients

• 1 bag mini tri-color peppers
• 8 oz ricotta cheese (use half of a large container)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup romano cheese, grated
• 1 tbsp crushed red pepper flakes, or as desired
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• Black pepper, about 4 turns from the grinder
• Olive oil for coating the baking dish

Step 1: Prepare the Peppers

• 1 bag mini tri-color peppers

Slice the mini tri-color peppers in half lengthwise.

Carefully remove the seeds and ribs from each pepper using a small knife or spoon, creating room for the filling while keeping the pepper halves intact.

Step 2: Make the Cheese Filling

• 8 oz ricotta cheese (use half of a large container)
• 1/2 cup mozzarella cheese, shredded (reserve 1/3 for topping)
• 1/4 cup romano cheese, grated
• 2 tbsp fresh parsley, chopped
• 1 tbsp crushed red pepper flakes, or as desired
• 1/2 tsp salt
• black pepper, about 4 turns from the grinder

In a mixing bowl, combine the ricotta cheese with two-thirds of the shredded mozzarella cheese, all of the grated romano cheese, chopped fresh parsley, crushed red pepper flakes, salt, and freshly ground black pepper.

Mix thoroughly until the filling is well blended.

I always taste the filling at this stage and adjust the salt or pepper to my liking.

Step 3: Stuff and Top the Peppers

• mini tri-color peppers prepared in Step 1
• cheese mixture from Step 2
• reserved shredded mozzarella cheese from Step 2

Evenly fill each pepper half with the cheese mixture from Step 2, ensuring each pepper is well packed.

Top each stuffed pepper with the remaining shredded mozzarella cheese.

Step 4: Arrange and Bake the Peppers

• olive oil for coating the baking dish
• stuffed and topped peppers from Step 3

Generously coat the bottom of a baking dish with olive oil to prevent sticking and add flavor.

Arrange the stuffed and topped peppers in the dish in a single layer.

Bake in a preheated oven at 400°F (200°C) for 15 minutes.

Then switch the oven to broil and cook for an additional 3–5 minutes, or until the cheese is bubbling and lightly golden.

For even more flavor, sometimes I like to sprinkle extra parsley over the top just before serving.