Herby Ricotta Stuffed Bell Peppers Recipe
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.
- 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
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 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).
- 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.
- Stuff: Evenly fill each softened pepper half with the prepared ricotta and herb mixture, dividing the filling equally among all halves.
- 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.
- 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
