Introduction

These herby ricotta stuffed peppers are a wonderful way to enjoy a flavorful, cheesy vegetarian meal. Filled with fresh spinach, aromatic herbs, and three kinds of cheese, they make a satisfying and colorful dinner or side dish.

The image shows six stuffed bell pepper halves on a white plate with a white marbled texture background. Each pepper half is filled with a creamy mixture topped with a golden-brown breadcrumb crust that is crispy and slightly uneven. The bell peppers are red, yellow, and green, each with roasted, slightly wrinkled skins. The filling visible underneath the crust is creamy white with flecks of green herbs and melted cheese stretching as a spoon lifts a portion from a yellow pepper. Fresh green parsley leaves are scattered on and around the plate, adding contrast. The texture of the filling looks soft and cheesy with some small chunks. photo taken with an iphone --ar 4:5 --v 7

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 to release flavor)
½ tsp pepper
2 large eggs
½ cup breadcrumbs
1 Tbsp oil

Instructions

Step 1: Preheat the oven to 400°F (204°C). Cut the bell peppers in half lengthwise and remove the seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet and brush them all over with 1 Tbsp olive oil. Bake for about 20 minutes until they begin to soften. Then drain any water from the peppers and reduce the oven temperature to 350°F (176°C).
Step 2: While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach, then combine it in a large bowl with ricotta, mozzarella, parmesan, green onions, basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix well to create the filling.
Step 3: Spoon the ricotta and herb mixture evenly into each pepper half, filling them generously.
Step 4: In a small bowl, mix the breadcrumbs with 1 Tbsp oil. Sprinkle this mixture evenly over the filled peppers to create a golden topping.
Step 5: Return the stuffed peppers to the oven and bake for 30 minutes. If the breadcrumb topping isn’t golden brown by the end, turn on the broiler and watch closely, browning the tops for a minute or two until golden.

Tips & Variations

Use a mix of colorful bell peppers for a vibrant presentation and varied sweetness.
For extra flavor, add a dash of crushed red pepper flakes to the ricotta filling.
Gluten-free cooks can substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
Try incorporating chopped sun-dried tomatoes or olives into the filling for a Mediterranean twist.
To make this dish vegan, replace the cheeses and eggs with plant-based alternatives and adjust seasoning accordingly.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (176°C) until warmed through to preserve texture and flavor, or microwave on medium power in short intervals.

How to Serve

A white plate holds seven stuffed bell pepper halves in different colors: red, green, and yellow. Each pepper is filled with a creamy mixture, topped with a thick, golden-brown breadcrumb crust that looks crispy and slightly toasted. The filling shows hints of green herbs, and there are some thin white cheese shavings scattered on top. Fresh green parsley leaves are placed around the peppers, adding a touch of freshness and contrast. The plate rests on a white marbled texture, with some green leaves scattered around the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers a day in advance and keep them covered in the refrigerator. Bake them fresh before serving for best texture and flavor.

What can I do if I don’t have fresh herbs?

Dried herbs can be used in place of fresh, but use about one-third the amount to avoid overpowering the dish. Fresh herbs give a brighter, fresher flavor if available.

Herby Ricotta Stuffed Peppers Recipe

Print Recipe

★★★★★

4.7 from 123 reviews

These Herby Ricotta Stuffed Peppers are a delicious and comforting vegetarian dish featuring tender baked bell peppers filled with a savory mixture of ricotta, spinach, fresh herbs, and cheeses. Topped with a crispy breadcrumb crust, this recipe is perfect for a wholesome dinner that highlights fresh flavors and simple ingredients.

Author: Lila
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 stuffed pepper halves (serves 4) 1x
Category: Main Dish
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 bell peppers in half lengthwise and remove the seeds and ribs. Arrange the peppers cut side up on a parchment-lined baking sheet and brush all over with 1 tablespoon of olive oil. Bake them for about 20 minutes until they start to soften. Drain any accumulated water from the peppers and reduce the oven temperature to 350°F (176°C).
Mix: While the peppers are baking, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and combine it in a large bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, dried thyme, fennel seed, salt, pepper, eggs, and breadcrumbs. Mix thoroughly to create the filling mixture.
Stuff: Evenly fill each softened pepper half with the ricotta herb mixture, making sure to distribute the filling well between all the peppers.
Topping: In a small bowl, mix the remaining ½ cup breadcrumbs with 1 tablespoon of oil. Sprinkle this breadcrumb topping evenly over the filled peppers to add a crispy, golden crust.
Bake: Return the stuffed peppers to the oven at 350°F (176°C) and bake for 30 minutes. If the breadcrumb topping isn’t golden brown after baking, switch the oven to broil and broil the peppers for 1–2 minutes, watching closely to prevent burning, until the top is nicely browned and crisp.

Notes

You can use any color bell peppers based on your preference or availability.
Be sure to drain any water from the peppers after the initial bake to prevent sogginess.
Smashing the fennel seeds helps release their flavor for a more aromatic filling.
If you prefer a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs.
Watch carefully when broiling to avoid burning the tops.
This dish can be served warm as a main or side dish.

Keywords: stuffed peppers, ricotta cheese, baked peppers, vegetarian dinner, herby ricotta filling, cheesy stuffed peppers