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Stuffed Peppers with Ricotta Cheese and Mushrooms

A simple vegetarian recipe for stuffed bell peppers with a creamy filling of ricotta cheese and mushrooms.

Stuffed Peppers with Ricotta Cheese and Mushrooms

post updated December 2022

Stuffed Peppers with Ricotta Cheese and Mushrooms

Stuffed peppers are such a classic vegetarian dish, but don't turn your nose up at them.

They are so tasty and it's a great way to use up peppers sitting in the fridge.

Especially if you buy one of the bargain bags of peppers, where you might end up with more peppers than you need.

It's great to use up what you have.

 Green Bell Peppers

I have to hold my hands up and say I can't stand those green peppers that come in a mixed bag. 

They are just too bitter for me. 

I stand in the supermarket and rummage through the bags for one with the least or even better no green peppers.

I would rather pick the peppers individually and pack them in a paper bag instead of picking up a plastic bag of peppers, but it's always dearer to buy them individually. 

Why is that?

Actually, the green pepper aren't too bad when roasted. 

It seems to soften the flavour, so it's definitely the thing to do if you aren't keen on the green ones either.

red bell pepper

Stuffed Peppers

I had a few peppers to use up in the fridge, so I decided to try stuff them

Mushrooms were my first thought. I do so love mushrooms.

When it comes to mushrooms, I think just use what you prefer or what is available. 

Especially in a recipe like this where they aren't the star of the show.

You could also make a vegan version of this using tofu, vegan cream cheese and vegan-style parmesan.

Toothpicks or just the right dish?

I used toothpicks to secure the peppers while they cook.

However, you could pack them quite firmly in a small ovenproof dish, so they hold each other up.

You could even pack some scrunched up baking foil in between them to keep them sitting firmly in a slightly bigger dish

What you need to make stuffed peppers

Here are the simple ingredients you need to make these delicious stuffed peppers.

  1. Olive oil - or rapeseed oil
  2. Mixed bell peppers - any colour
  3. Mushrooms - I use chestnut mushrooms, but you can use whichever type you have
  4. Ricotta cheese - or a mixture of tofu and vegan cream cheese
  5. Onion powder
  6. Garlic powder
  7. Parmesan - vegetarian or vegan style parmesan
  8. Salt & pepper
  9. Parsley - fresh or dried
  10. Toothpicks - to help secure the filled peppers

Can you stuff other vegetables with this mixture?

Oh yes, this mixture would be great stuffed in other vegetables. 

Here are a few ideas.

  • Mushrooms - choose large flat mushrooms
  • Tomatoes - scoop them out well first
  • Courgettes - also known as zucchini, cut lengthways and scoop the soft centre with the seeds out before filling

Air fryer or oven?

You can bake these stuffed bell peppers in the oven or in an air fryer.

If you are cooking them in an air fryer, they can cook a few minutes faster, so keep an aye on them.

Preheat the air fryer and cook at the same temperature as recommended for the oven in the printable recipe card below.

pin it for later

Roasted peppers stuffed with mushrooms and ricotta cheese. #stuffedpeppers #stuffedvegetables #ricotta #peppers #bellpeppers #vegetarianrecipe #mushrooms

Serving stuffed peppers

I like to serve one of these stuffed peppers with spiced potato wedges and a dressed salad, but here are a few more serving ideas.

  1. Roast potatoes, vegetables and a fresh tomato and basil sauce
  2. Baked potato and salad
  3. Sweet potato fries and corn on the cob
  4. Baby potatoes and vegetables

stuffed mushrooms.

More stuffed vegetable recipes

Here are a few more stuffed vegetable recipes for you to try.

  1. Avocado & Goats Cheese Stuffed Mushrooms - an unusual but delicious combination
  2. Deluxe Carrot, Courgette & Peanut Butter Stuffed Mushrooms - these are lush
  3. Pizza Stuffed Mushrooms - cook them in the oven, the air fryer or on the BBQ
  4. Stuffed Courgette with Bulgur Wheat - and preserved lemon
  5. Stuffed Sweet Potatoes - with chickpeas

stuffed peppers, stuffed vegetables, ricotta stuffed peppers, cheese stuffed peppers
Yield: 4
Author: Jacqueline Meldrum
Stuffed Peppers with Ricotta Cheese and Mushrooms

Stuffed Peppers with Ricotta Cheese and Mushrooms

A simple vegetarian recipe for stuffed bell peppers with a creamy filling of ricotta cheese and mushrooms.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min


  • 1 tablespoon olive oil
  • 4 large mixed peppers,
  • 100g ( 3 1/2 oz) chestnut mushrooms (or other mushrooms), finely chopped
  • 250g (9 oz) ricotta cheese (or a mixture of tofu and vegan cream cheese)
  • 2 teaspoons of wholegrain mustard
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 5 tablespoons vegetarian (or vegan) parmesan
  • a good grinding of salt and pepper
  • A handful of fresh parsley, finely chopped (optional)


  1. Preheat oven to 180c/160c fan/ 356f/gas 4.
  2. Place the peppers on a baking tray and roast for approximately 20-25 minutes until beginning to char.
  3. Place the peppers in a bowl and cover it with cling film, then leave the peppers to cool. Once they are cool peel off the skin, discard the seeds and cut the pepper in half lengthwise.
  4. While the peppers are cooling saute the mushrooms in olive oil until soft, seasoning with salt and pepper as they are cooking. Set aside to cool.
  5. Mix the ricotta with the cooled mushrooms, mustard, onion powder, garlic powder. 2 tablespoons of the grated parmesan, salt and pepper and the herbs if you are adding them.
  6. Fill each pepper with the creamy filling. Secure with a toothpick or place in a small dish where they can prop each other up firmly.
  7. Place the pinned peppers on a baking tray and sprinkle with the parmesan cheese, then grill (broil) for a few minutes until the cheese has melted.
  8. Serve and enjoy!


  1. For a vegan version, you can use a mixture of tofu and cream cheese instead of ricotta cheese.
  2. The roast peppers and the filling can be made in advance and kept in the fridge for 2-3 days, then filled and grilled or popped in the oven.
  3. You can also fill mushrooms, courgette or tomatoes with this filling and oven bake.
  4. Using the air fryer can be a bit quicker.

Nutrition Facts



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This information is approximated using a nutrition and calorie calculator.


  1. Thanks for dropping by, your torte sounds good, I'll be back to check it out!

    The peppers look tasty, I have to admit that I prefer parmesan to ricotta which I find can be over powering.

  2. Yeah, it was a bit overpowering. Definitely more parmesan next time.

  3. this looks really good. I'm not a vegan, but I love cheese, so I think I'm gonna try this out on saturday.

  4. Yummy! These look very tempting. I like the note that you put at the end after tasting yourself. That is a nice help for us who have not tried them yet, but will!


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x