Herby Ricotta Stuffed Peppers Recipe is a vibrant and cozy dish that combines tender roasted bell peppers with a creamy, herb-packed ricotta filling. It's the kind of meal that fills your kitchen with a warm, inviting aroma and looks stunning on the table—perfect for weekday dinners or weekend gatherings. Whether you’re feeding family or just treating yourself, you’ll love how effortlessly satisfying this recipe is, with layers of fresh herbs, melty cheese, and a crispy breadcrumb topping that adds just the right crunch.
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What Makes This So Good
This Herby Ricotta Stuffed Peppers Recipe hits the sweet spot of comfort and freshness. The tender, slightly sweet roasted peppers act as perfect vessels for a luxuriously creamy filling. Bursting with fragrant herbs and three kinds of cheese, every bite melts in your mouth. Plus, the crispy, golden breadcrumb topping is the cherry on top, adding texture and flair. It’s a recipe that’s as pretty as it is palate-pleasing.
- Big Flavor, Minimal Fuss: You get rich, savory notes from simple herbs and cheeses without tons of prep or complicated steps.
- Family-Friendly: It’s comforting and familiar, but with enough fresh herbs to make it exciting for grown-ups too.
- Simple Ingredients: With fresh spinach, ricotta, mozzarella, and fresh plus dried herbs, it's easy to find everything at your local store.
- Works Any Night: Cozy enough for cool nights, but quick and light enough for busy evenings when you want wholesome without heavy.
Ingredient Guide
Picking the right ingredients sets you up for success with this Herby Ricotta Stuffed Peppers Recipe. Freshness and quality shine here, so take a moment on each component to get the best results.
- Bell Peppers: Choose firm peppers with shiny skin and no soft spots. Any color works, but red, yellow, or orange tend to add natural sweetness.
- Ricotta Cheese: Use whole milk ricotta for creamier texture. Avoid watery varieties so your filling stays luscious, not runny.
- Fresh Spinach: Baby spinach or fully mature leaves both work—just make sure to wilt and drain them well to avoid soggy filling.
- Herbs: Fresh basil and parsley bring bright green freshness, while dried rosemary, thyme, and fennel seed add earthiness and aromatic depth.
- Cheeses: Mozzarella and parmesan add gooey melt and umami punch. Grate parmesan freshly for best flavor.
- Breadcrumbs: Use plain or lightly seasoned breadcrumbs and toss them with oil to get a golden, crunchy topping.
Quick Reminder: Full measurements and detailed instructions are included in the recipe card below to keep everything simple for you.
How to Make Herby Ricotta Stuffed Peppers Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 400°F (204°C). This high temp helps the peppers roast to that tender yet still sturdy texture we want. Cut your bell peppers in half lengthwise, carefully removing the seeds and white ribs—you’ll notice this makes room for the filling and helps avoid any bitterness. Place them cut side up on a parchment-lined baking sheet and brush every surface generously with olive oil. This step not only adds flavor but helps the skins blister beautifully while roasting. Roast for about 20 minutes until they soften slightly but still keep their shape. Don’t forget to drain off any accumulated water from the pans to prevent sogginess. After roasting, lower the oven temp to 350°F (176°C) to warm up for baking the stuffed peppers later.
Step 2 — Cook with Confidence
While the peppers roast, pop your fresh spinach into the microwave for just 15 to 30 seconds until wilted—you’ll smell this fresh, green aroma right away. Roughly chop the spinach and then transfer it to a large mixing bowl. Add in ricotta, shredded mozzarella, grated parmesan, sliced green onions, and your lovely mix of fresh basil and flat-leaf parsley. Sprinkle in dried rosemary, thyme, fennel seed (which you’ll want to smash lightly to release that gorgeous flavor), salt, and pepper. Crack in the eggs and fold everything gently but thoroughly together. This herby filling is creamy and fragrant, with just the right balance of herbaceous brightness and cheesy indulgence.
Step 3 — Finish & Serve
Fill each roasted pepper half evenly with the ricotta-herb mixture, packing it lightly so it stays secure but retains its creamy texture. In a small bowl, combine your breadcrumbs with olive oil and sprinkle this mixture generously over the stuffed peppers. This topping crisps up in the oven, giving you those irresistible golden edges we all love. Return everything to the oven and bake at 350°F (176°C) for 30 minutes. Keep an eye on the tops—if they’re not quite golden by then, turn on the broiler briefly to add color, but watch closely, as it can brown quickly. When done, you’ll notice the filling is set but still creamy and the topping perfectly crisp. Let them rest a few minutes before serving so the flavors settle and the peppers cool just enough to enjoy right away.
Extra Helpful Tips
I’ve found the secret to this Herby Ricotta Stuffed Peppers Recipe’s success often lies in balancing moisture. Wilt your spinach and drain any excess liquid really well—that keeps the filling from becoming watery. Also, smashing the fennel seeds really bursts their subtle licorice notes, which pairs amazingly with the ricotta and herbs. Don’t skip the olive oil on the peppers before roasting; it keeps them tender and adds a silky finish.
- Watch for This Sign: Peppers should be tender but still hold shape after the first roast—if they’re floppy, they’ll lose their form during baking.
- Temperature Trick: Lower oven temperature after initial roasting to avoid overcooking while baking the stuffed peppers, maintaining creamy filling texture.
- Prep-Ahead Option: You can prep the filling a few hours in advance and keep it chilled. Stuff the peppers just before baking to save time on busy nights.
- Avoid This Common Mistake: Using watery ricotta or under-drained spinach can make the filling soggy—patience with draining pays off.
Serve & Enjoy
Easy Enhancements
Want to level up your Herby Ricotta Stuffed Peppers Recipe? Drizzle a little balsamic glaze or a lemony olive oil over the top just before serving for a tangy brightness that cuts through the richness. Fresh chopped mint or oregano can also be stirred into your filling for a unique twist. If you’re a fan of heat, sprinkle red pepper flakes on the breadcrumb topping before baking for a subtle kick.
Tasty Pairings
These stuffed peppers shine with simple, fresh sides. A crisp green salad with lemon vinaigrette balances their richness perfectly. Roasted potatoes or a quinoa pilaf with herbs keep the meal hearty but not heavy. For drinks, a chilled glass of white wine, like a Sauvignon Blanc, or sparkling water with a splash of citrus complements the herby flavors beautifully.
Quick Plating Tips
Serve your Herby Ricotta Stuffed Peppers Recipe on a white or neutral platter to let their vibrant colors pop. Garnish with a sprinkle of finely chopped fresh parsley or basil and a wedge of lemon on the side to add freshness visually and flavor-wise. A light dusting of parmesan over the top right before serving can add extra sheen and umami finish.
Store, Freeze & Reheat
Fridge Storage
Your stuffed peppers will keep well in an airtight container in the fridge for up to 4 days. The peppers might soften a little more over time, and the breadcrumb topping will lose crispness, but the flavors deepen and make for great leftovers. Just be sure to cool them fully before refrigerating to avoid extra moisture buildup.
Freezer Friendly?
Yes, this Herby Ricotta Stuffed Peppers Recipe freezes nicely! Wrap each pepper tightly in plastic wrap, then place in a freezer-safe container or bag for up to 2 months. To thaw, transfer to the fridge overnight. To avoid soggy peppers, reheat gently in the oven to restore texture rather than microwaving straight from frozen.
Reheat Like New
For the best texture when reheating, warm the stuffed peppers in a 350°F (176°C) oven for about 15-20 minutes, covered loosely with foil to prevent drying. If you'd like to crisp the breadcrumb topping again, remove the foil for the last 5 minutes. Microwaving is fine for a quick option, but do it in short bursts to prevent squeezing moisture out of the filling.
Herby Ricotta Stuffed Peppers Recipe FAQs
Absolutely! While ricotta provides a creamy base, you can substitute cottage cheese for a lighter option or mascarpone for extra richness. Just adjust moisture levels so the filling isn’t too wet.
Roasting the peppers before stuffing dries them out slightly and develops flavor, which helps. Also, make sure your spinach is well wilted and drained to keep excess moisture from the filling.
You can try swapping ricotta and cheeses for plant-based alternatives, like cashew ricotta or vegan mozzarella. Keep in mind texture and flavor might differ, so seasoning might need adjustments.
Yes! You can prep the filling and stuff the peppers in advance, then refrigerate uncovered for a few hours before baking. Just add the breadcrumb topping and bake fresh for the best finish.
Final Flavor Thoughts
I always find this Herby Ricotta Stuffed Peppers Recipe to be a winner whether I’m cooking for a crowd or just a cozy solo dinner. It’s bursting with fresh, layered flavors and textures that make every bite feel special. If you give it a try, I’d love to hear how yours turned out—don’t hesitate to drop a comment or a star rating! And next time, maybe throw in a handful of toasted pine nuts or swap the herbs for whatever you have on hand. Happy cooking and enjoy that delicious, herby comfort on your plate!
Print📖 Recipe
Herby Ricotta Stuffed Peppers Recipe
Herby Ricotta Stuffed Peppers are a delicious and comforting baked dish featuring tender bell peppers filled with a creamy mixture of ricotta, spinach, mozzarella, Parmesan, fresh herbs, and spices. Topped with a crunchy breadcrumb layer, these peppers are baked until golden and perfect for a flavorful vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pepper
- 4 bell peppers, any color
- 1 tablespoon 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 teaspoon each dried rosemary, dried thyme, fennel seed (roughly smashed), and salt
- ½ teaspoon black pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 tablespoon oil
Instructions
- Prep: Preheat your oven to 400°F (204°C). Cut each bell pepper in half lengthwise, removing seeds and the white ribs. Place the pepper halves cut side up on a baking sheet lined with parchment paper. Brush all over with 1 tablespoon of olive oil. Bake for about 20 minutes until they start to soften. Once done, carefully drain any water from inside the peppers 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 transfer to a large bowl. Add ricotta cheese, shredded mozzarella, grated Parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, dried thyme, crushed fennel seeds, salt, black pepper, and eggs. Stir everything together thoroughly to create a flavorful filling.
- Stuff: Evenly fill each softened pepper half with the ricotta and herb mixture, spreading it to fill the cavity nicely.
- Topping: In a small bowl, mix the breadcrumbs with 1 tablespoon of oil. Sprinkle this breadcrumb topping evenly over each stuffed pepper to create a crispy finish once baked.
- Bake: Return the stuffed peppers to the oven and bake for 30 minutes at 350°F (176°C). After baking, if the breadcrumb topping is not golden brown, switch the oven to broil and carefully broil the peppers for 1 to 2 minutes until the tops are nicely browned. Watch closely to avoid burning.
Notes
- You can use any color bell peppers you prefer—red, yellow, green, or orange all work well.
- Be sure to drain any water that collects in the pepper halves after the first bake to avoid watery stuffing.
- For a nuttier flavor, lightly toast the breadcrumbs before mixing with oil.
- If you prefer a milder taste, reduce or omit the fennel seeds.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven to retain crispness.
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