Stuffed Peppers with Blistered Tomatoes Recipe

Vibrant, hearty, and bursting with irresistible Italian flair, Stuffed Peppers with Blistered Tomatoes bring together creamy ricotta, tender spinach, sweet roasted peppers, and juicy grape tomatoes in a colorful vegetarian main you’ll want to make again and again. The dish is as beautiful as it is delicious, and it’s the kind of crowd-pleasing recipe that brings people together around the dinner table. Whether you’re planning a casual weeknight meal or hosting friends, this recipe truly lets these ingredients shine.

Ingredients You’ll Need

You only need a handful of simple, fresh ingredients to make Stuffed Peppers with Blistered Tomatoes, but each one brings something special to the final dish—whether it’s rich creaminess, vibrant color, or the perfect pop of flavor.

• Olive oil: Adds richness and ensures the onions, spinach, and tomatoes roast and sauté beautifully.
• Onion: Brings sweet, savory flavor and a pleasant bite to your filling.
• Garlic: Infuses the dish with irresistible aroma and classic Italian depth.
• Fresh baby spinach: Adds bright green color and a subtle earthy note that melts right into the creamy filling.
• Salt & pepper: Essential for seasoning every layer; don’t be shy here!
• Yellow bell peppers: Their natural sweetness and sunny hue make them the perfect edible vessels.
• Ricotta cheese (part-skim): Delivers creamy, mild body for the stuffing, keeping it light and luscious.
• Parmesan cheese (grated): Adds that signature nutty, salty bite and helps the filling brown beautifully.
• Grape or cherry tomatoes: These burst in the oven, adding juicy, tangy splashes of flavor to every bite.
• Fresh flat parsley or basil: For a fresh, herbal finish that wakes up the whole plate.

How to Make Stuffed Peppers with Blistered Tomatoes

Step 1: Prep and Roast the Tomatoes

Begin by heating your oven to 425 degrees, so it’s ready at just the right moment. Scatter the grape or cherry tomatoes in a 9×13 baking dish, drizzle with a little olive oil, and season with a good pinch of salt and pepper. Give them a gentle toss so every tomato is glistening. Set the pan aside—you’ll be nestling your stuffed peppers alongside these soon!

Step 2: Sauté the Aromatics

On the stovetop, warm the remaining olive oil in your favorite skillet over medium heat. Toss in your diced onion, cooking until it softens and turns beautifully translucent. Add the garlic, followed by the chopped fresh spinach, then let everything mingle together until the greens wilt and look lush. Season again with a sprinkle of salt and pepper to really draw out each flavor.

Step 3: Mix the Filling

In a mixing bowl, combine the creamy ricotta and a hearty spoonful of grated Parmesan. Fold in your spinach-onion mixture, ensuring the spinach is evenly dispersed so you get a perfect pairing of creamy and green in every scoop. This is where the magic really comes together!

Step 4: Stuff the Peppers and Assemble

Slice your yellow bell peppers in half, removing any seeds and membranes for tidy little boats. Pile in generous scoops of your spinach-ricotta filling—you want these nice and full! Sprinkle the top with extra Parmesan, then nestle each stuffed pepper half right into the pan with your seasoned tomatoes. This setup lets all the flavors play together as they roast.

Step 5: Bake to Perfection

Slide your pan into the hot oven and bake for 25 to 30 minutes. The peppers should be wonderfully tender, the tops golden with hints of browning, and the tomatoes blistered and saucy. It’s a symphony of color and aroma! Once ready, pull it out and let it cool slightly before finishing with freshly grated Parmesan and a flourish of chopped parsley or basil.

How to Serve Stuffed Peppers with Blistered Tomatoes

Garnishes

Finish your Stuffed Peppers with Blistered Tomatoes with a generous shower of Parmesan and a scatter of vibrant green parsley or basil. This touch not only adds bursts of flavor but also makes the finished dish look utterly irresistible. For an extra-luxe kick, crack a bit of black pepper over the top right before serving.

Side Dishes

These stuffed peppers are delightful on their own but become a truly satisfying meal when paired with a fluffy grain. Spoon them over steamed rice, nutty orzo, or protein-packed quinoa to soak up the tomato juices and creamy filling. A crisp leafy salad with a zippy vinaigrette or some warm, crusty bread rounds out the plate beautifully.

Creative Ways to Present

For a dinner party or special gathering, try arranging the Stuffed Peppers with Blistered Tomatoes family-style on a big platter, surrounded by the roasted tomatoes and a swirl of bright green herb sauce. Serve each pepper with plenty of tomato and juices. Or, go playful and let guests build their own stuffed pepper bowls, layering grains and herbs underneath.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Peppers with Blistered Tomatoes store wonderfully. Simply place cooled peppers and tomatoes in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, and the dish is just as good—if not better—the next day.

Freezing

To freeze, let the peppers cool completely, then wrap them individually or arrange in a single layer in a freezer-safe dish, covering well. Store for up to 2 months. Keep in mind the ricotta filling may change texture slightly but will still taste delicious once reheated.

Reheating

For best results, gently reheat the Stuffed Peppers with Blistered Tomatoes in a 350-degree oven until hot throughout, about 15–20 minutes. If microwaving, cover and heat in short intervals to maintain moisture. Spoon over any leftover tomato juices for extra flair.

FAQs

Can I make Stuffed Peppers with Blistered Tomatoes vegan?

Absolutely! Swap out the ricotta and Parmesan for your favorite plant-based alternatives. Cashew-based ricotta and nutritional yeast work especially well in the filling, keeping everything creamy and savory.

What other vegetables can I add to the filling?

Feel free to fold in veggies like grated zucchini, sautéed mushrooms, or chopped artichoke hearts for extra flavor and texture. Just be sure to cook off any excess moisture before mixing them in.

Can I use red or green bell peppers instead of yellow?

Definitely! Red, orange, or even green bell peppers all work; each offers a slightly different flavor profile, so pick your favorite or mix and match for a colorful presentation.

How do I know when the Stuffed Peppers with Blistered Tomatoes are done?

The peppers should be fork-tender, the tops golden brown, and the tomatoes bursting and saucy. If your filling is nice and bubbly, you’re all set! A few extra minutes in the oven won’t hurt if you like a crispier topping.

Is it okay to prepare the filling in advance?

Yes, prepping the spinach and ricotta filling a day ahead can make assembly even easier. Keep it tightly covered in the refrigerator until you’re ready to fill and bake the peppers.

Final Thoughts

Stuffed Peppers with Blistered Tomatoes are truly a celebration of simple, fresh ingredients coming together in the most comforting way. I can’t wait for you to taste the creamy ricotta, sweet peppers, and juicy roasted tomatoes in every bite. Give this recipe a try—I know it’ll find a welcome spot in your kitchen!

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