Herby Ricotta Stuffed Peppers Recipe

Introduction

These herby ricotta stuffed peppers offer a delightful combination of creamy cheese, fresh herbs, and tender baked bell peppers. Perfect as a comforting vegetarian main or a flavorful side dish, they bring vibrant colors and fresh flavors to your table.

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 (roughly smashed), and salt
• 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 and remove the seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet, brush them all over with olive oil, and bake for about 20 minutes until they start to soften. Drain any water from the peppers and 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, then roughly chop it. In a large bowl, combine the spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs.
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 oil. Sprinkle this mixture evenly over the stuffed peppers for a crunchy topping.
5. Step 5: Return the peppers to the oven and bake for 30 minutes. If the tops are not golden brown after baking, switch on the broiler and brown them carefully for a minute or two while watching closely to avoid burning.

Tips & Variations

• Feel free to swap out spinach for kale or Swiss chard for a different leafy green twist.
• Add a pinch of red pepper flakes to the filling for a subtle heat.
• Use gluten-free breadcrumbs to make this dish gluten-free.
• Fresh fennel seed can be substituted with ground fennel if you prefer.
• Pair with a crisp green salad for a balanced meal.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (176°C) until warmed through, or microwave on medium power to avoid drying out the cheese filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can stuff the peppers and keep them covered in the refrigerator for up to 24 hours before baking. Allow them to come to room temperature before baking for best results.

Can I use other cheeses instead of ricotta?

Ricotta gives these peppers their creamy texture, but you can substitute with cottage cheese or a soft goat cheese if preferred. Just note the flavor and consistency will change slightly.

Herby Ricotta Stuffed Peppers Recipe

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★★★★★

4.5 from 53 reviews

These Herby Ricotta Stuffed Peppers are a flavorful and satisfying vegetarian dish featuring tender bell peppers filled with a creamy mixture of ricotta, fresh spinach, aromatic herbs, and cheeses. Topped with a crispy breadcrumb crust and baked to perfection, they make a perfect appetizer, side, or light main course.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 stuffed pepper halves (4 bell peppers halved) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Peppers

• 4 bell peppers (any color), halved lengthwise and seeds removed
• 1 Tbsp olive oil (15 mL), for brushing

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 pepper
• 2 large eggs
• ½ cup breadcrumbs

Topping

• ½ cup breadcrumbs
• 1 Tbsp oil (for breadcrumb topping)

Instructions

1. Prep the Peppers: Preheat your oven to 400°F (204°C). Cut the 4 bell peppers in half lengthwise, removing seeds and ribs. Place them cut side up on a parchment-lined baking sheet and brush all over with 1 Tbsp olive oil. Bake for about 20 minutes until they begin to soften. After baking, carefully drain any water accumulating inside each pepper. Then reduce the oven temperature to 350°F (176°C).
2. Prepare the Filling: Microwave the fresh spinach for 15 to 30 seconds until wilted, then roughly chop it. In a large bowl, combine the chopped spinach with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, thyme, smashed fennel seeds, salt, pepper, eggs, and ½ cup breadcrumbs. Mix well until fully incorporated.
3. Stuff the Peppers: Evenly fill each baked bell pepper half with the prepared ricotta and spinach mixture, ensuring they are well-packed but not overflowing.
4. Prepare the Topping: In a small bowl, mix ½ cup breadcrumbs with 1 Tbsp oil to create a crumbly topping. Sprinkle this mixture evenly over the stuffed peppers to add a crispy, golden crust after baking.
5. Bake to Finish: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes. If the topping hasn’t browned by then, switch the oven to broil and carefully broil the peppers for 1-2 minutes, watching closely to prevent burning, until the breadcrumb topping turns golden and crispy.

Notes

• You can use any color bell peppers according to your preference or what’s available.
• Microwaving spinach softens it quickly, but you may also sauté it lightly if preferred.
• Be sure to drain any water released from the peppers after the initial baking to prevent a soggy filling.
• The breadcrumb topping can be made with olive oil or any neutral oil of your choice for crispiness.
• This dish can be served as a hearty appetizer or a light vegetarian main course paired with a salad.
• To make this recipe gluten-free, substitute the regular breadcrumbs with gluten-free breadcrumbs.
• Fresh herbs really elevate the flavor, but dried herbs can be used if fresh aren’t available, adjust quantities accordingly.

Keywords: stuffed peppers, ricotta stuffed peppers, herby stuffed peppers, vegetarian stuffed peppers, baked stuffed peppers, Italian appetizer, spinach ricotta peppers