Herby Ricotta Stuffed Peppers Recipe
These Herby Ricotta Stuffed Peppers are a delicious and nutritious vegetarian dish combining tender bell peppers filled with a flavorful mixture of ricotta, spinach, fresh herbs, and cheeses. Baked to perfection with a golden breadcrumb topping, they make a comforting and elegant meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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 cheese (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 black pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp olive oil
Instructions
- Prep: Preheat the oven to 400°F (204°C). Cut the 4 bell peppers in half lengthwise, removing the seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet and brush all over with 1 Tbsp olive oil. Bake for about 20 minutes, or until they start to soften. Drain any water from the peppers and reduce the oven temperature to 350°F (176°C).
- Mix: While the peppers bake, microwave 4 cups of fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach, then combine it with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, thyme, smashed fennel seed, salt, pepper, and eggs in a large bowl. Stir well to mix all ingredients thoroughly.
- Stuff: Evenly fill each pepper half with the herby ricotta and spinach mixture, distributing it so each is generously stuffed.
- Topping: In a small bowl, mix ½ cup breadcrumbs with 1 Tbsp olive oil until combined. Sprinkle this breadcrumb mixture evenly over the stuffed peppers, creating a crispy topping during baking.
- 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, turn on the broiler and broil the peppers for 1 to 2 minutes, watching carefully to avoid burning, until the tops are nicely browned and crisp.
Notes
- Storage: Best eaten the day of, but leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven until warmed through.
- Protein: For added protein, crispy tofu or chickpeas can be mixed into the filling.
- Gluten-free: Use gluten-free breadcrumbs to make this recipe gluten-free.
- Spinach: Frozen spinach can be substituted, but be sure to thaw completely and squeeze out excess moisture before mixing.
