Herby Ricotta Stuffed Peppers Recipe

Introduction

These herby ricotta stuffed peppers are a delicious and comforting vegetarian meal packed with fresh herbs and creamy cheese. Roasted until tender and topped with a crunchy breadcrumb crust, they make a perfect dinner or a hearty side dish.

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, and salt (roughly smash fennel seeds)
• 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, removing seeds and ribs. Place them cut side up on a parchment-lined baking sheet and brush all over with 1 tablespoon of olive oil. Bake for about 20 minutes until they begin 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. Roughly chop the spinach and combine it in a large bowl with the ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, parsley, dried rosemary, thyme, crushed fennel seeds, salt, pepper, and eggs. Mix well.
3. Step 3: Spoon the ricotta mixture evenly into each pre-baked pepper half.
4. Step 4: In a small bowl, mix the breadcrumbs with 1 tablespoon of oil. Sprinkle this breadcrumb topping evenly over each stuffed pepper.
5. Step 5: Return the peppers to the oven and bake for 30 minutes. If the breadcrumbs are not golden brown at the end, turn on the broiler and brown the tops for 1-2 minutes, watching closely to avoid burning.

Tips & Variations

• Try adding a pinch of red pepper flakes to the filling for a subtle kick.
• Substitute spinach with kale or Swiss chard if preferred, but be sure to wilt and chop it finely.
• For a gluten-free option, use gluten-free breadcrumbs or crushed nuts for the topping.
• Fresh herbs can be adjusted based on what you have available—dill or oregano can also work well.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (176°C) oven for 10-15 minutes until warmed through to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffed peppers ahead of time?

Yes, you can prepare and stuff the peppers in advance, then refrigerate them unbaked for up to 24 hours. Bake just before serving for best results.

Can I use a different type of cheese?

Absolutely! While ricotta and mozzarella give a creamy texture, you could try goat cheese or feta for a tangier flavor.

Herby Ricotta Stuffed Peppers Recipe

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These Herby Ricotta Stuffed Peppers are a delightful blend of tender roasted bell peppers filled with a creamy, flavorful mixture of ricotta, mozzarella, parmesan, fresh herbs, and spinach. Topped with a crispy breadcrumb crust, they make a perfect comforting vegetarian dish that’s easy to prepare and bake, ideal for a wholesome lunch or dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 stuffed pepper halves (serves 4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (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

Instructions

1. Prep: Preheat the oven to 400°F (204°C). Cut the 4 bell peppers in half lengthwise and remove all seeds and ribs. Place them cut side up on a parchment-lined baking sheet and brush thoroughly with 1 Tbsp olive oil. Bake for about 20 minutes until they start to soften. Drain any accumulated water from each pepper and reduce the oven temperature to 350°F (176°C).
2. Mix: While peppers bake, microwave 4 cups of fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and add it to a large mixing bowl along with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, fresh basil, parsley, dried rosemary, thyme, fennel seeds, salt, pepper, eggs, and ½ cup breadcrumbs. Stir well until all ingredients are combined evenly.
3. Stuff: Evenly fill each roasted pepper half with the prepared ricotta and herb mixture, distributing the filling uniformly across all pepper halves.
4. Topping: In a small bowl, combine ½ cup breadcrumbs with 1 Tbsp oil. Sprinkle this breadcrumb topping evenly over the stuffed peppers to create a crispy crust.
5. Bake: Place the stuffed peppers back into the oven and bake at 350°F (176°C) for 30 minutes. Check the tops, and if they haven’t browned nicely, turn on the broiler for 1–2 minutes to achieve a golden, crunchy finish. Watch closely to avoid burning.

Notes

• To enhance the flavor of fennel seeds, roughly smash them before adding.
• Make sure to drain any water released by the peppers after first baking, to prevent sogginess.
• Broiling at the end is optional but recommended for a crispier breadcrumb topping.
• If preferred, any color combination of bell peppers can be used for visual appeal and taste variations.
• This recipe can be prepared ahead and baked just before serving.

Keywords: ricotta stuffed peppers, herby stuffed peppers, baked stuffed peppers, vegetarian stuffed peppers, Italian stuffed peppers, stuffed bell peppers recipe