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Gluten Free Ricotta Stuffed Peppers

Updated: Jun 13

These gluten free ricotta stuffed peppers are soft with a creamy filling A slight crunch from the broiled breadcrumbs and your mouth is in for a big delight.

A fun, easy meal to make that won't disappoint.

Long Island Life - check out our Sunday at one of the many wineries on the North Shore of Long Island.

Rinse peppers under cool water and dry with a paper towel. Cut off tops and clean out seeds. Cut in half. Steam until almost cooked. If you don't have a steamer, you can parboil.

Dice onion. Add olive oil to a frying pan and heat on medium. Add onion and cook, stirring often until onions start to soften and browns a bit. Mince garlic and add to onions. Cook until garlic is aromatic, stirring often. Don't let it brown, it gets bitter.

Place beans into a processor or blender. Do not drain beans. Blend until just mashed. Do not overbend. You don't want soup.

In a large bowl, mix together ricotta cheese, breadcrumbs, parmesan cheese, salt, garlic powder, onion powder and parsley. Combine well. Add beans and mix well.

Place diced tomatoes in a bowl. Add in cooked onion and garlic and blend well. Mix in salt, basil and oregano to taste and line the bottom of an oven safe pan with some of the mixture.

Place peppers in the pan on top of the layer of diced tomatoes. Stuff peppers with cheese mixture. Add about 1 teaspoon of diced tomatoes on top of the cheese mixture. Sprinkle some breadcrumbs on top of tomatoes. Spray lightly with olive oil.

Place peppers into a 350 degree preheated oven and cook 50 - 60 minutes until peppers are soft, tomatoes are bubbly. Broil a few seconds until cheese is golden. Watch as you broil as it can burn very fast.

Remove from oven. Allow to set about 5 - 10 minutes. Serve and enjoy.

I boiled up some Tinkyada gluten free spaghetti and used some of the leftover peppers, cut them up small, and it's cheese and diced tomatoes as a sauce.


4 bell peppers - I used two red and two yellow

1 tablespoon olive oil

1/2 a small yellow onion - diced

4 - 6 cloves garlic - minced

1 15.5 oz. can of cannellini beans - undrained

2 cups ricotta cheese

1/2 cup gluten free breadcrumbs

2 tablespoons parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

salt to taste

parsley to taste

1 14,5 oz. can diced tomatoes

1 teaspoon basil

1 teaspoon oregano

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