Herby Ricotta Stuffed Peppers Recipe
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.
- 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
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
- 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).
- 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.
- Stuff: Evenly fill each roasted pepper half with the prepared ricotta and herb mixture, distributing the filling uniformly across all pepper halves.
- 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.
- 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
Find it online: https://frommamamaya.com/herby-ricotta-stuffed-peppers-recipe/
