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Herby Ricotta Stuffed Peppers

Herby Ricotta Stuffed Peppers

These herby ricotta stuffed peppers are a wonderfully rustic and effortlessly elegant dish. The recipe features sweet bell peppers filled with a creamy, fragrant blend of three cheeses, fresh herbs, and wilted spinach. It's a versatile vegetarian meal that can be served as a light main course or a fantastic side dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 386
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 medium to large bell peppers
  • 2 tbsp olive oil, divided
  • 4 cups of fresh spinach
  • 15-ounce tub of whole milk ricotta cheese
  • 1 cup of shredded low-moisture mozzarella
  • ½ cup of grated Parmesan cheese
  • ½ cup sliced green onions
  • ½ cup chopped fresh basil
  • handful of chopped flat-leaf parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seed, lightly crushed
  • Salt to taste
  • ½ teaspoon of black pepper
  • 2 large eggs
  • ½ cup of breadcrumbs (panko or regular)

Equipment

  • baking sheet
  • parchment paper
  • Microwave-safe bowl
  • Large mixing bowl
  • Small bowl

Method
 

Instructions
  1. Prep and Pre-Bake the Peppers: Preheat your oven to 400°F (204°C). Slice the bell peppers in half from stem to base, and remove the seeds and white ribs. Place them cut-side up on a baking sheet lined with parchment paper. Brush them with 1 tablespoon of olive oil and bake for about 20 minutes, or until they just start to soften. Carefully drain any water from each pepper half. Reduce the oven temperature to 350°F (176°C).
  2. Mix the Filling: While the peppers are baking, place the fresh spinach in a microwave-safe bowl and heat for 15-30 seconds to wilt. Roughly chop the wilted spinach and add it to a large mixing bowl. Add the ricotta, mozzarella, Parmesan, green onions, basil, parsley, all dried herbs, salt, and pepper. Mix everything together, then stir in the two eggs until well combined.
  3. Stuff the Peppers: Take the pre-baked and drained pepper halves and generously fill each one with the herby ricotta mixture.
  4. Prepare the Topping: In a separate small bowl, toss the ½ cup of breadcrumbs with the remaining 1 tablespoon of oil until the crumbs are evenly coated. Sprinkle this mixture evenly over the filled peppers.
  5. Final Bake: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes, until the filling is hot and bubbly. For a more golden top, you can switch the oven to the broiler setting for a minute or two, watching them closely to prevent burning.

Notes

For best results, pre-bake the peppers to prevent a watery dish. Ensure spinach is squeezed very dry after wilting for a creamy filling. Substitutions are welcome: try cottage cheese for ricotta, add sun-dried tomatoes or olives for extra flavor, or mix in cooked quinoa or orzo for a heartier meal. You can assemble the peppers up to 24 hours in advance and refrigerate before baking.