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 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 each dried rosemary, dried thyme, fennel seed (roughly smashed), and salt
- ½ tsp black pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp 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.
Find it online: https://alinacooks.com/herby-ricotta-stuffed-peppers-recipe/
