Herby Ricotta Stuffed Peppers Recipe
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.
- 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
Find it online: https://platedandproud.com/herby-ricotta-stuffed-peppers-recipe/
