Herby Ricotta Stuffed Peppers Recipe
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.
- 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
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
- 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).
- 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.
- 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.
- 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.
- 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
