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 January 2019

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

bell peppers

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.

Stuffed Peppers with Ricotta Cheese and Mushrooms

I had a few peppers to use up in the fridge, so I decided to try a recipe by Gino D'Acampo

I tweaked the Gino's recipe. The original recipe calls for oyster mushrooms, but they weren't available when I was shopping. 

When it comes to mushrooms, I think just use which you prefer of 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 vegan cream cheese and Parmesan.

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Serving stuffed peppers

I like to serve one of these stuffed peppers with spiced potato wedges and a dressed salad, but you could also serve it with roast potatoes, vegetables and a spicy tomato sauce for a weekend dinner.

These are really good and you may think you could manage two, but one is really enough as they are quite creamy.

If you like stuffed vegetables try Stuffed Courgettes with Bulgur Wheat and Preserved Lemon next.

stuffed peppers. stuffed bell peppers, vegetarian stuffed peppers, stuffed vegetables,
British, vegetarian
Yield: 4
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: 10 minscook time: 25 minstotal time: 35 mins


  • 1 tbsp olive oil
  • 4 large mixed peppers,
  • 100g chestnut mushrooms, finely chopped
  • 250g ricotta cheese (or vegan cream cheese)
  • 2 tsp of wholegrain mustard
  • 1 tbsp onion powder
  • 5 tbsp vegetarian (or vegan) parmesan
  • a good grinding of salt and pepper
  • A handful of fresh parsley, finely chopped (optional)
  •  4 tooth picks, to secure peppers


  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 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, 2 tbsp 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 tooth pick.
  7. Place the peppers on a baking tray and sprinkle with the parmesan cheese, then grill for approximately five minutes until the cheese has melted.
  8. Serve and enjoy!
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Created using The Recipes Generator


BBQ Pizza Stuffed Mushrooms

BBQ Pizza Stuffed Mushrooms

The oozy cheese and tomato filling for these smokey, succulent grilled mushrooms is inspired by pizza toppings. These stuffed mushrooms can be served vegetarian and vegan depending on which cheese you use. Cook on the BBQ or in the oven.


  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!


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