Herby Ricotta Stuffed Peppers Recipe

Introduction

These herby ricotta stuffed peppers are a vibrant, cheesy dish perfect for a cozy dinner. Filled with fresh spinach, fragrant herbs, and a blend of cheeses, they offer a satisfying and flavorful meal that’s easy to prepare.

Ingredients

• 4 bell peppers (any color)
• 1 Tbsp olive oil (15 mL)
• 4 cups fresh spinach
• 1 15-oz tub ricotta cheese (425 g)
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan (56 g)
• ½ cup sliced green onions (about 4 green onions)
• ½ cup chopped fresh basil
• 1 handful chopped flat-leaf parsley (Italian parsley)
• 1 tsp each dried rosemary, dried thyme, fennel seed, and salt (roughly smash fennel seeds)
• ½ tsp pepper
• 2 large eggs
• ½ cup breadcrumbs
• 1 Tbsp oil

Instructions

1. Step 1: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise, removing seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet and brush all over with 1 tablespoon of olive oil. Bake for about 20 minutes until they begin to soften. Drain any accumulated water from the peppers, then reduce the oven temperature to 350°F (176°C).
2. Step 2: While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and combine it in a large bowl with ricotta, mozzarella, parmesan, green onions, basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix thoroughly to create the filling.
3. Step 3: Spoon the ricotta mixture evenly into each pepper half, filling them generously.
4. Step 4: In a small bowl, mix the breadcrumbs with 1 tablespoon of oil. Sprinkle this breadcrumb topping evenly over the stuffed peppers.
5. Step 5: Return the peppers to the oven and bake at 350°F (176°C) for 30 minutes. If the tops are not golden brown, turn on the broiler and watch closely, broiling for a minute or two until browned to your liking.

Tips & Variations

• For a nuttier flavor, try adding a handful of toasted pine nuts to the ricotta filling.
• You can substitute fresh herbs with dried ones if needed, reducing the amounts by half for a balanced taste.
• To make this dish vegetarian-friendly without eggs, omit them and add a tablespoon of ground flaxseed mixed with 3 tablespoons of water as a binder.
• Use gluten-free breadcrumbs to make this recipe suitable for gluten-sensitive diets.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (176°C) oven for 10-15 minutes or until warmed through. Avoid microwaving to maintain the peppers’ texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese in this recipe?

Absolutely! Feel free to swap mozzarella or parmesan with feta, goat cheese, or any melting cheese you prefer for a different flavor profile.

Can I prepare these peppers ahead of time?

Yes, you can assemble the stuffed peppers up to a day in advance. Store them covered in the refrigerator and bake just before serving to ensure freshness.

Herby Ricotta Stuffed Peppers Recipe

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★★★★★

4.4 from 77 reviews

Delicious and colorful Herby Ricotta Stuffed Peppers baked to perfection with a cheesy, herby filling of ricotta, spinach, mozzarella, parmesan, fresh herbs, and breadcrumbs topping. A perfect vegetarian dish for a wholesome meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 stuffed pepper halves (serves 4 people) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peppers

• 4 bell peppers (any color)
• 1 Tbsp olive oil (15 mL)

Filling

• 4 cups fresh spinach
• 1 15-oz tub ricotta cheese (425 g)
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan (56 g)
• ½ cup sliced green onions (about 4 green onions)
• ½ cup chopped fresh basil
• 1 handful chopped flat-leaf parsley (Italian parsley)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp fennel seed (roughly smashed)
• 1 tsp salt
• ½ tsp pepper
• 2 large eggs
• ½ cup breadcrumbs

Topping

• ½ cup breadcrumbs
• 1 Tbsp oil

Instructions

1. Prep: Preheat the oven to 400°F (204°C). Cut the 4 bell peppers in half lengthwise, removing all seeds and ribs. Place the peppers cut side up on a baking sheet lined with parchment paper, then brush them with 1 tablespoon of olive oil. Bake for about 20 minutes until they start to soften. Drain any released water from each pepper and reduce the oven temperature to 350°F (176°C).
2. Mix: While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and combine it in a large bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, dried thyme, smashed fennel seeds, salt, pepper, eggs, and ½ cup of breadcrumbs. Mix all ingredients until evenly incorporated.
3. Stuff: Evenly fill each pepper half with the ricotta and herb mixture, distributing the filling so each pepper is generously stuffed.
4. Topping: In a small bowl, mix ½ cup breadcrumbs with 1 tablespoon of oil. Sprinkle this breadcrumb topping evenly over the filled peppers to create a crispy finish.
5. Bake: Return the stuffed peppers to the oven and bake for 30 minutes at 350°F (176°C). If the breadcrumb topping isn’t golden brown after baking, switch the oven to broil and carefully broil for 1 to 2 minutes until nicely browned. Watch closely to prevent burning.

Notes

• Microwaving the spinach quickly wilts it without adding extra moisture to the filling.
• Use fresh herbs for the best flavor, but dried herbs are a fine substitute.
• If you prefer a gluten-free dish, substitute gluten-free breadcrumbs.
• The combination of ricotta and eggs helps bind the filling while keeping it creamy.
• Broiling at the end adds a lovely golden, crispy crust to the topping—don’t skip this step.
• Use parchment paper to prevent sticking and make cleanup easier.

Keywords: stuffed peppers, ricotta stuffed peppers, baked peppers, vegetarian stuffed peppers, herby ricotta filling, Italian stuffed peppers