Herby Ricotta Stuffed Peppers Recipe
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.
- 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
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
- 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).
- 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.
- Stuff: Evenly fill each pepper half with the ricotta and herb mixture, distributing the filling so each pepper is generously stuffed.
- 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.
- 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
Find it online: https://cookedbycleo.com/herby-ricotta-stuffed-peppers-recipe/
