Herby Ricotta Stuffed Peppers Recipe
Imagine tender bell peppers cradling a creamy, herbed ricotta filling, baked until golden and bubbly. These Ricotta Stuffed Peppers are a hearty, satisfying meal that comes together quickly. From testing countless variations, I’ve perfected this balance of rich dairy and fresh greens for a foolproof, flavorful dinner every time.
PrintHerby Ricotta Stuffed Peppers
Ingredients
Scale
- 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 (aka Italian parsley)
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt (roughly smash the fennel seeds to release their flavor)
- ½ tsp pepper
- 2 large eggs
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut 4 bell peppers in half lengthwise, removing seeds and ribs. Set peppers cut side up on a parchment-lined baking sheet and brush all over with 1 Tbsp olive oil. Bake for about 20 minutes, or until they begin to soften. When finished, drain the water out of each pepper and reduce oven temperature to 350°F (176°C).
- Mix: Meanwhile, microwave 4 cups fresh spinach for 15 to 30 seconds, or until wilted down. Roughly chop, then combine it in a large bowl with all remaining Filling ingredients.
- Stuff: Fill peppers evenly with the ricotta mixture.
- Topping: In a small bowl, combine ½ cup breadcrumbs and 1 Tbsp oil. Sprinkle this evenly over the peppers.
- Bake: Return peppers to oven and bake for 30 minutes. If the tops aren't golden brown at this point, turn on the broiler and let them brown, watching closely until they're done (it won't take more than a minute or two!)
