Baby stuffed peppers with lemon and basil ricotta

  • 35min
  • 10
  • 53 kcal
  • Easy
  • Gluten free
  • Dairy

Per 56 g contains

53 kcal 218 kj
3.4 g
2.1 g
1.9 g
0.1 g

of an adult's recommended intake.
Typical energy values per 100g: 390kj/94kcal

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Recipe Developer

Reviewed by Rose Constantine Smith

Delicious vegetarian finger food - perfect as a side dish for a summer barbecue.

These bite-size peppers are fantastically light and moreish, as well as being super easy to make. Roasting on the barbecue until the skins start to blacken gives them a wonderfully smoky taste, which marries perfectly with the creamy, tangy ricotta filling. Of course, we all know how fickle a British summer can be and, fortunately, these peppers are equally tasty cooked under a grill.

This recipe can also easily be adapted to be suitable for vegans: simply replace the ricotta cheese with firm tofu.


  • Baby peppers
  • Ricotta
    300g 10.5oz
  • Zest of 1 lemon
  • Ground black pepper
    1 tsp
  • Fresh basil, finely chopped
    2 tbsp
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Cooking Method

  1. If using a grill to cook the peppers, preheat the grill to 200°C. If using a BBQ, make sure the coals are white hot before cooking.
  2. Cut the stalks and tops off the peppers and scrape out the seeds.
  3. Next, prepare the ricotta filling. Tip the ricotta into a sieve and press down gently to remove excess liquid; then place the drained ricotta in a bowl and break it up into fine crumbs, using a fork. Add the lemon zest, black pepper and basil and mix well.
  4. Generously fill the peppers with the ricotta mixture.
  5. Place on the BBQ and cook for 20 minutes, turning once half way through, until the pepper skins just start to blacken. If using a grill, cook the peppers for 25 minutes, turning once half way through.

Nutritional Information

Typical Valuesper 100gper 56g serving
94 kcal
390 kj
53 kcal
218 kj
of which saturates
6 g
3.7 g
3.4 g
2.1 g
of which sugars
3.6 g
3.4 g
2 g
1.9 g
Fibre1.5 g
0.9 g
Protein5.5 g
3.1 g
Salt0.1 g
0.1 g


Ricotta cheese is not only luxuriously creamy tasting, it's also low in fat. This recipe uses whole milk ricotta, which contains less than half the calories and fat found in Cheddar cheese. For an even lighter version, substitute the whole milk ricotta for semi-skimmed ricotta. Great news for cheese lovers!

Baby peppers

The vibrant colour of peppers is a sign of their high nutrient value. They are a good source of antioxidants, vitamin C and folate.


Basil contains two different types of antioxidants which help to reduce free radical damage in the body.

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