Description
Herby Ricotta Stuffed Peppers deliver a vibrant, Italian-inspired dish where tender bell peppers are filled with a creamy, herbed ricotta, spinach, and cheese mixture. Aromatic dried rosemary, thyme, and fennel elevate the flavor, while breadcrumbs add a satisfying crunch. This satisfying vegetarian main course is easy to prepare, rich in nutrients, and perfect for weeknight dinners or special gatherings.
Ingredients
- 4 bell peppers, any color
- 1 Tbsp olive oil
- 4 cups fresh spinach
- 1 15-oz tub ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan
- ½ cup sliced green onions
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp fennel seed
- 1 tsp salt
- ½ tsp pepper
- 2 large eggs
- ½ cup breadcrumbs
- 1 Tbsp oil (for topping)
Instructions
- Preheat oven to 400°F. Cut the bell peppers in half lengthwise and remove seeds.
- Place peppers cut side up on a baking sheet and brush with olive oil.
- Bake for 20 minutes until softened, then drain any water from the peppers. Reduce oven to 350°F.
- Microwave spinach for 15-30 seconds until wilted, then chop roughly.
- In a large bowl, combine wilted spinach, ricotta, mozzarella, parmesan, green onions, basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix thoroughly.
- Fill pepper halves evenly with the ricotta mixture.
- Mix breadcrumbs with 1 Tbsp oil and sprinkle over stuffed peppers.
- Bake at 350°F for 30 minutes. For golden tops, broil briefly if desired.
- Serve warm.
Notes
Substitute ricotta with cottage cheese or firm tofu for a lighter or dairy-free version; swap spinach with kale or Swiss chard. Assemble peppers a day ahead and refrigerate before baking; leftovers store refrigerated for 2–3 days. If filling is too watery, add extra breadcrumbs. Bake directly from chilled, adding 5–8 minutes. For crunchier tops, broil carefully at the end but watch closely to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian