Easy Baked Ricotta Stuffed Capsicum Recipe

Let’s be real. Capsicums don’t always get the love they deserve. They sit there in the fridge, bright and hopeful, while you ignore them for four days straight… until now.

This Baked Ricotta Stuffed Capsicum is your new solo dinner hero. It’s cheesy (but light), comforting (but not heavy), and roasted to golden, bubbly perfection. And the best bit? It only takes 5 minutes of hands-on time before your oven takes over and does all the work.

Minimal effort. Maximum smug.

🍽 Why You’ll Love This One

At Plan4One.com, we’re all about:

✅ Fuss-free, healthy meals made for one
✅ Zero-waste ingredients
✅ Meals that make you feel like a genius in the kitchen (with minimal actual effort)

This stuffed capsicum hits all the right notes:

Cheesy, herby, savoury goodness
Only 4 ingredients (plus a little oil or seasoning if you’re feeling it)
Roasts beautifully in just 25–30 minutes
Totally vegetarian and low-carb friendly
Makes exactly one delicious serve

🫑 Baked Ricotta Stuffed Capsicum (Single Serve)

Prep + Cook Time: 30 minutes
Serves: 1
Effort Level: Low — the oven does most of the work

🛒 Ingredients

1 capsicum (red, orange, or yellow works best), halved and seeds removed
⅓ cup ricotta
1 tbsp grated parmesan
Pinch of mixed dried herbs (Italian or pizza mix works well)
Salt & pepper to taste
Optional: olive oil drizzle, pinch of chilli flakes or fresh parsley

👩‍🍳 Method

1. Preheat & Prep

Preheat your oven to 200°C (fan forced) or 220°C (conventional).
Line a small baking tray with baking paper or foil for easy cleanup.
Halve your capsicum and remove the seeds and white bits. Place cut-side up on the tray.

2. Mix the Filling

In a small bowl, combine the ricotta, parmesan, mixed herbs, and a little salt and pepper.
Optional: Add a drizzle of olive oil or a pinch of chilli flakes if you like a little kick.

3. Stuff & Bake

Spoon the ricotta mixture evenly into each half of the capsicum.
Bake in the preheated oven for 25–30 minutes, or until the capsicum is soft and the filling is golden on top.

💡 Plan4One Tip: If you want the top extra crispy, turn on the grill for the final 2 minutes — just don’t wander off!

🥄 Serving Suggestions

These stuffed capsicums are brilliant on their own, but you can bulk them out with:

🥗 A handful of rocket or mixed greens
🍞 A slice of sourdough or wholegrain toast
🍚 A scoop of quinoa, couscous, or brown rice on the side
🥑 A few slices of avocado or a dollop of pesto for a luxe finish

💚 Nutrition Highlights

This recipe is:

✅ Vegetarian
✅ Naturally gluten-free
✅ Low in carbs
✅ High in protein (thanks, ricotta!)
✅ Full of vitamins A & C from that vibrant capsicum

Basically, it’s the kind of dinner that feels indulgent but is actually doing your body a solid.

🧊 Leftovers?

Not today! This is a true solo serve, but the recipe is easy to double if you’ve got a second capsicum floating around.

Extra stuffed capsicum halves keep in the fridge for up to 2 days and reheat beautifully in the oven or microwave. (Although that crisp golden top might protest a little in the microwave.)

🧽 Easy Clean-Up Vibes

One small bowl, one spoon, one tray.
That’s it. Minimal dishes, maximum reward.

🎯 Final Thoughts

This Baked Ricotta Stuffed Capsicum is the kind of solo dinner you’ll make once and then keep coming back to whenever you want something warm, healthy, and hands-off.

It’s: