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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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 pieces
Diet: Gluten Free + Vegetarian
Allergens: 🧀 Dairy
Course: Appetiser + Main Course
Calories: 263kcal
Author: Becca Heyes

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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 printed from www.easycheesyvegetarian.com

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