Baked Ricotta-Stuffed Peppers, Zucchini & Eggplant
Stuffed Veggies
Bell peppers, zucchini or eggplant filled with herby ricotta and Parmesan, baked until golden.
Nutrition (per serving)
I adore these baked stuffed vegetables — they’re a celebration of simple ingredients: creamy ricotta, bright fresh herbs, and nutty Parmesan tucked into bell peppers, zucchini or eggplant and baked until the tops turn golden. The filling is forgiving and comes together in one bowl, which makes this an easy weeknight showstopper or a lovely weekend side.
Use whichever vegetables you have on hand: bell peppers for a colorful presentation, zucchini for tender bites, or eggplant for a more savory, meaty texture. Serve with a green salad and crusty bread to mop up the delicious juices, and watch how quickly these disappear at the table.
Ingredients
- Medium bell peppers (or substitute 4 medium zucchini or 2 medium eggplants):4 pieces
- Whole-milk ricotta:1 1/2 cup
- Grated Parmesan cheese:3/4 cup
- Large egg:1 piece
- Fresh basil, finely chopped:1/4 cup
- Fresh parsley, finely chopped:2 tbsp
- Garlic cloves, minced:2 cloves
- Panko breadcrumbs (or regular breadcrumbs):1/3 cup
- Lemon zest:1 tsp
- Olive oil:2 tbsp
- Salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Red pepper flakes (optional):1/4 tsp
- Shredded mozzarella (optional for topping):1/2 cup
Instructions
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Preheat the oven to 375°F. If using bell peppers, cut off the tops and remove seeds; if using zucchini or eggplant, halve them lengthwise and scoop a shallow cavity from the center. Place prepared vegetables on a rimmed baking sheet or in a shallow baking dish.
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Brush the vegetables lightly with 1 tbsp olive oil and season the cavities with a pinch of salt and pepper. Parbake in the oven for 10–12 minutes (15 minutes for thicker eggplant) until slightly softened but not fully cooked. Remove and set aside.
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While the vegetables parbake, make the filling: in a large bowl combine ricotta, Parmesan, egg, chopped basil, parsley, minced garlic, panko breadcrumbs, lemon zest, remaining olive oil, salt, pepper and red pepper flakes if using. Stir until well blended and slightly fluffy.
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Spoon the ricotta mixture into each vegetable cavity, pressing gently so the filling sits snugly. Sprinkle the tops with the shredded mozzarella and a little extra Parmesan if you like a golden crust.
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Return the stuffed vegetables to the oven and bake for 18–22 minutes, until the filling is set and the tops are golden. If you want extra browning, place under the broiler for 1–2 minutes — watch carefully so they don’t burn.
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Let the stuffed vegetables rest for 5 minutes before serving. Finish with a drizzle of olive oil and a few fresh basil leaves.
Tips & Notes
- If using eggplant, salting the cut surfaces for 10 minutes and patting dry reduces bitterness and excess moisture.
- Make the filling a day ahead to save time; chilled filling actually firms up and is easier to spoon into cavities.
- Don’t overfill — a slightly domed top melts and browns beautifully, but overflowing filling can slide off during baking.
- Serve with a squeeze of lemon and crusty bread to soak up any juices left in the dish.
