Herby Ricotta Stuffed Bell Peppers Recipe

Introduction

This herby ricotta stuffed bell peppers recipe is a vibrant and comforting dish perfect for any meal. Filled with fresh spinach, aromatic herbs, and creamy cheeses, these peppers are baked to golden perfection for a satisfying and flavorful treat.

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 (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

1. Step 1: Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, removing seeds and ribs. Place them cut side up on a parchment-lined baking sheet and brush all over with olive oil. Bake for about 20 minutes until they start to soften. Drain any water from peppers and reduce oven temperature to 350°F (176°C).
2. Step 2: Microwave fresh spinach for 15 to 30 seconds until wilted, then roughly chop. In a large bowl, combine spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix well to combine.
3. Step 3: Evenly fill each pepper half with the ricotta and herb mixture.
4. Step 4: In a small bowl, mix breadcrumbs with oil. Sprinkle this topping evenly over the stuffed peppers.
5. Step 5: Bake the peppers at 350°F (176°C) for 30 minutes. If the topping isn’t golden brown, broil briefly for 1 to 2 minutes, watching carefully to avoid burning.

Tips & Variations

• Use a mix of red, yellow, and orange bell peppers for a colorful presentation.
• Fresh herbs can be substituted or added—try oregano or chives for different flavor notes.
• For a gluten-free option, replace breadcrumbs with crushed nuts or gluten-free crumbs.
• Adding a pinch of red pepper flakes can give the filling a nice subtle heat.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The peppers can also be frozen; wrap tightly and reheat after thawing to enjoy them later.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these stuffed peppers ahead of time?

Yes, you can prepare and stuff the peppers in advance, then store them in the fridge before baking. Just add an extra few minutes to the baking time if baking from cold.

Can I use other cheeses instead of ricotta?

Ricotta’s creamy texture is key to this recipe, but you can try cottage cheese or a blend of cream cheese and mozzarella for a different twist. Just make sure the mixture remains soft and spreadable.

Herby Ricotta Stuffed Bell Peppers Recipe

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★★★★★

4.8 from 74 reviews

These Herby Ricotta Stuffed Bell Peppers are a delightful baked dish featuring vibrant bell peppers filled with a creamy mixture of ricotta, mozzarella, parmesan, fresh herbs, and spinach. Finished with a crispy breadcrumb topping, they make a wholesome and flavorful vegetarian meal perfect for lunch or dinner.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 stuffed bell pepper halves 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Prep: Preheat your oven to 400°F (204°C). Slice the 4 bell peppers in half lengthwise, removing all seeds and ribs. Place the pepper halves cut side up on a parchment-lined baking sheet. Brush them all over with 1 tablespoon of olive oil. Bake for approximately 20 minutes, or until they start to soften. After baking, carefully drain any water that accumulates inside each pepper. Then reduce the oven temperature to 350°F (176°C).
2. Mix: While the peppers bake, microwave the fresh spinach for 15 to 30 seconds to wilt it. Once cooled slightly, roughly chop the spinach and combine it in a large bowl with the ricotta, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, parsley, dried rosemary, thyme, fennel seeds, salt, pepper, eggs, and breadcrumbs. Mix everything thoroughly until well combined.
3. Stuff: Evenly fill each softened pepper half with the prepared ricotta and herb mixture, dividing the filling equally among all halves.
4. Topping: In a small bowl, mix together the remaining ½ cup of breadcrumbs with 1 tablespoon of oil. Sprinkle this mixture evenly over the filled peppers to create a golden, crispy topping as they bake.
5. Bake: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes. After baking, if the breadcrumb topping is not yet golden brown, turn on the broiler and broil the peppers for about 1 to 2 minutes, watching carefully to avoid burning, until the tops are beautifully browned.

Notes

• You can use any color bell peppers, or a mix, for a visually appealing dish.
• To release maximum flavor, slightly crush the fennel seeds before adding to the filling.
• Microwaving the spinach helps remove excess moisture and prevents a soggy filling.
• Keep an eye on the peppers while broiling, as they can brown very quickly.
• This dish is vegetarian-friendly but contains cheese and eggs, so not suitable for vegans.
• Serve warm for best flavor or refrigerate leftovers and reheat gently.

Keywords: herby ricotta stuffed peppers, baked stuffed peppers, vegetarian stuffed peppers, ricotta recipes, Italian stuffed peppers, spinach and cheese stuffed peppers