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Ricotta, Mozzarella, and Herbed Tomato Sauce Stuffed Bell Peppers – Low Carb and Keto Friendly

By: Author Butter For All

Posted on  - Last updated:

3 Comments
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Think of these cheesy stuffed bell peppers as an Italian version of a chile relleno.

They are stuffed with a combination of sweet ricotta cheese, melty mozzarella, and spicy herby tomato sauce and then baked to tender creamy perfection. These stuffed peppers are easy to assemble with minimal ingredients and bake up in under an hour!

A collage of trays of stuffed peppers with text overlay.

They have been an easy way for our family to enjoy all the beautiful fresh peppers coming out of our local farms right now. Any color of fresh pepper will work!

A tray of stuffed peppers.

Ricotta is a favorite cheese of mine and I’m always looking for new vessels to hold the sweet creamy goodness without resorting to pasta. This preparation is happily low carb and keto friendly (save the carbs for sourdough!).

Make fresh ricotta at home using this recipe – How To Make Homemade Ricotta Cheese

Make fresh farmer’s cheese using this recipe – How To Make Farmer’s Cheese

A perfect blend of sweet ricotta and mozzarella cheese melts together in these easy stuffed peppers! #summer #sidedish #bellpeppers #cheese #realfood #sheetpan #lowcarb #keto

Ricotta, Mozzarella, and Herbed Tomato Sauce Stuffed Bell Peppers

Yield: 10 Servings
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Bell peppers make the perfect vessel for holding rich sweet ricotta and melty mozzarella!

Ingredients

  • 5 large bell peppers
  • 24 ounces ricotta cheese
  • 4 ounces mozzarella

Tomato Sauce

  • 1 1/2 cup tomato sauce
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon chili flakes
  • 1 teaspoon salt

Instructions

  1. Combine the tomato sauce ingredients in a small saucepan and simmer, stirring often, over low heat until reduced into a thick sauce.
  2. Preheat your oven to 350°F.
  3. Cut the bell peppers in half lengthwise and remove the stem, seeds, and any membrane.
  4. Line a sheet pan with parchment paper and arrange the peppers on the pan, cut side up.
  5. Divide the herbed tomato sauce evenly between the 10 pepper halves.
  6. Add 2 ounces of ricotta to each pepper half.
  7. Mix the grated mozzarella with the remaining ricotta and divide the mixture evenly over each pepper. Gently push the cheeses into the crevices of the peppers.
  8. Bake the peppers for 45 to 55 minutes. Drain off any liquid from the peppers before serving.

Notes

These peppers reheat really well and are even better after being warmed in the oven again. This dish would be great prepared in advance of a party and then reheated at time of service!

© Butter For All
Cuisine: American
A tray of stuffed peppers with text overlay.

Jean McLeod

Thursday 7th of November 2024

Another winner from Butter for All. I halved the recipe and stuffed one red and one green pepper, and got two lunches and two dinners out of it over 3 days. Mind you, I added some cauliflower rice and some sausage to it, so it was quite filling. The taste that the ricotta added was absolutely delightful! Thank you!

Butter For All

Saturday 16th of November 2024

Hi Jean!

Your adaptations of the recipe sound delightful! I'm so glad you enjoyed them, thank you so much for using the recipe and coming back to leave a note!

Rosa

Sunday 28th of February 2021

This took almost no time to prep and it turned out great. I had some Rao Marinara sauce on hand and used it for the tomato sauce. I added some fresh herbs to the ricotta and the mozzarella. I used red and yellow peppers. So good.

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