Ricotta and Black Bean Stuffed Peppers

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Stuffed peppers are such a classic vegetarian dish, and these creamy ricotta stuffed peppers are my all-time favourite version!

I wanted the stuffing mixture to require no pre-cooking whatsoever – so these stuffed peppers really couldn’t be simpler to make. Just mix up the filling ingredients, stuff them in the peppers, and bake. Simple, quick, easy!

A stuffed pepper filled with creamy ricotta and black beans, on tomato sauce with rice.

When you dig into these peppers, you’re met with a seriously creamy mixture with spring onions, black beans, and my all-time favourite spice. Feel free to switch up the filling ingredients if you’d like to – see below for some ideas.

🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for ricotta stuffed peppers laid out with text overlay.
  • peppers. I used regular bell peppers, but long pointed peppers would also work well. Any colour will be fine, but I find green peppers are the least tasty, so I prefer to use red, yellow or orange peppers.
  • black beans (canned)
  • ricotta cheese. If you can’t get ricotta, you could try cream cheese or mascarpone cheese instead.
  • spring onions. I use spring onions rather than regular onions because it means the stuffing mixture doesn’t need any pre-cooking. Spring onions have a more mellow flavour, which doesn’t need cooking beforehand.
  • tomato sauce. Any kind of tomato sauce will work (not ketchup though!). I used passata (sieved tomatoes), but a tomato-based pizza or pasta sauce will work well too. My slow cooker tomato sauce is also ideal.
  • grated cheddar cheese
  • smoked paprika (one of my favourite spices of all time)
  • garlic powder. Using garlic powder instead of fresh garlic again removes any need to pre-cook the filling for the stuffed peppers.

You can easily change up these ingredients to suit your preferences if you like, but make sure you choose ingredients that don’t need any pre-cooking, otherwise you’ll be adding extra steps to the recipe. A few examples of ingredients you could include:

  • Fresh or dried herbs (e.g. parsley, basil, cilantro)
  • Different spices – the smoked paprika I used could easily be swapped for ground cumin, chilli powder, or any other spice you love.
  • Different canned beans, e.g. kidney beans or chickpeas
  • Canned sweetcorn
  • Other vegetables that don’t need pre-cooking, e.g. finely chopped tomatoes, mushrooms, or frozen peas
  • Sliced olives or sun-dried tomatoes

Becca’s Top Tip

If you choose to add some extra vegetables to your stuffed peppers, don’t add too many. They will release liquid as they cook, and could make your stuffed peppers a bit soggy.

🔢 How Many People Does the Recipe Serve?

These stuffed peppers can be served as an appetiser, or as a more hearty meal. The number of portions you’ll get depends on how you’re serving it.

I’d recommend allowing:

  • 1 pepper half per person as an appetiser
  • 1 pepper half per person if served alongside several hearty side dishes
  • 2 pepper halves per person if served alongside something light (or if you have a bigger appetite!)
Three cheesy stuffed peppers in a baking dish, sitting on tomato sauce.

🍚 How to Serve Creamy Stuffed Peppers

I served my black bean stuffed peppers with some white rice. It mixed so beautifully with the tomato sauce that I cooked the peppers on, and with the creamy ricotta filling.

A few other ideas for side dishes to go with stuffed peppers:

📹 Recipe Video

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Overhead shot of a ricotta stuffed pepper with black beans and rice.

🖨️ Printable Instructions

A yellow pepper stuffed with creamy ricotta and black beans on a plate with rice and tomato sauce.

Creamy Ricotta and Black Bean Stuffed Peppers

Super creamy ricotta and black bean stuffed peppers with a seriously simple no-cook filling! These are so quick and easy to make.

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 2 votes
Print Pin Comment
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 pieces
Calories: 263kcal
Author: Becca Heyes


  • 250 g (~ 9 oz) ricotta cheese
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 3 spring onions, sliced
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 250 ml (~ 1 cup) passata or tomato sauce
  • 2 bell peppers (I used yellow and red)
  • 75 g (~ 3/4 cup) grated cheddar cheese


  • Preheat the oven to 190°C (Gas Mark 5 / 375°F). In a mixing bowl, combine the ricotta, drained black beans, chopped spring onions, garlic powder, smoked paprika, and salt and pepper. Mix well to combine.
    Creamy ricotta and black bean mixture combined in a mixing bowl.
  • Spread the tomato sauce around the bottom of a baking dish – mine measured approximately 8 x 8 inches.
    Tomato sauce in a baking dish.
  • Cut the peppers in half, and remove the seeds in the middle. I like to leave the stalks on mine when making stuffed peppers, because I think it looks pretty, and it helps to keep the filling in. Don’t eat them though! Divide the black bean stuffing across the four pieces of pepper.
    Peppers stuffed with ricotta and black beans on a board.
  • Place the stuffed peppers in the baking dish on top of the sauce. You can lean them against each other to keep them straight, if needed. If you have any of the ricotta filling left over, you can dollop it around the peppers. Top with grated cheese.
    Uncooked cheesy stuffed peppers in a baking dish.
  • Bake for around 30 minutes, or until the peppers are just soft and the cheese is crisped up to your liking. Serve one or two pieces per person.
    A yellow pepper stuffed with creamy ricotta and black beans on a plate with rice and tomato sauce.



Nutrition Facts
Creamy Ricotta and Black Bean Stuffed Peppers
Amount Per Serving (1 piece)
Calories 263 Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Saturated Fat 7g35%
Cholesterol 39mg13%
Sodium 513mg21%
Potassium 306mg9%
Carbohydrates 22.2g7%
Fiber 5.7g23%
Sugar 3.4g4%
Protein 17.5g35%
Calcium 338mg34%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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💭 Recipe FAQs

Can I prepare these stuffed peppers in advance?

Absolutely. Since there’s no pre-cooking involved, you can easily combine all the cold ingredients beforehand, and instead of baking straight away, store in the fridge for a day or so, until you’re ready to bake.

How should I store any leftovers?

I would recommend transferring any leftover pieces of stuffed pepper into an air-tight tub (after they have cooled), and storing in the fridge for up to 3 days.

How should I reheat leftovers?

Leftover stuffed peppers will be best reheated in the microwave.

5 from 2 votes (2 ratings without comment)

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Recipe Rating


    1. I guess so! They have a very different texture, and cottage cheese is more tangy too, so the end result wouldn’t be quite the same – but I guess it would still work. I think ricotta would be better though, if you can get it.

  1. Very tasty. Substituted regular onion because didn’t have green onion. Made with green and red peppers. Great for leftovers!!!

  2. looking good, love anything ricotta even though i’m not crazy about cheese in general. But I do like jack, mozzarella & ricotta (& of coarse cream) cheese.

  3. Yum! Any new ways to use ricotta are always welcome! My hubby is a vegetarian and I’m a ‘partial meat eater” (maybe 3-4 times a week). So most of the time I look for things like this- complete proteins to satisfy both of us. Perfect!