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Herby Ricotta Stuffed Peppers Recipe

Herby Ricotta Stuffed Peppers Recipe
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★★★★★

5.2 from 23 reviews

These Herby Ricotta Stuffed Peppers are a delightful and savory vegetarian dish featuring tender baked bell peppers filled with a creamy mixture of ricotta, spinach, fresh herbs, and cheeses. Topped with a crunchy breadcrumb coating, these peppers offer a flavorful and comforting meal perfect for lunch or dinner.

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

  • 1 Tbsp oil (for mixing with breadcrumbs)

Instructions

  1. Prep: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise and remove the seeds and ribs. Arrange the peppers cut side up on a parchment-lined baking sheet. Brush the peppers all over with 1 tablespoon of olive oil. Bake them for about 20 minutes until they begin to soften. Once baked, carefully drain any water that has accumulated inside each pepper. Reduce the oven temperature to 350°F (176°C).
  2. Mix: While the peppers are baking, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and combine it in a large bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, thyme, smashed fennel seeds, salt, pepper, eggs, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated.
  3. Stuff: Evenly fill each softened bell pepper half with the prepared ricotta and herb mixture, dividing the filling equally among them.
  4. Topping: In a small bowl, mix the remaining 1 tablespoon of oil with the breadcrumbs. Sprinkle this breadcrumb topping evenly over the stuffed peppers to create a crunchy crust.
  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 golden brown, turn on the broiler and broil the peppers for 1 to 2 minutes until beautifully browned and crisp. Watch closely to prevent burning.

Notes

  • Bell peppers can be any color; a mix of red, yellow, and orange adds vibrant color.
  • Microwaving spinach quickly wilts it but you can also sauté briefly if preferred.
  • Smashing fennel seeds releases their essential oils, enhancing the flavor.
  • If you prefer a gluten-free option, substitute gluten-free breadcrumbs.
  • Use fresh herbs when possible for maximum flavor.
  • Watch the broiler carefully as breadcrumbs can burn quickly.

Nutrition

Keywords: stuffed peppers, ricotta, spinach, herby stuffed peppers, baked peppers, vegetarian recipe, Italian herbs

Find it online: https://victoriablair.com/herby-ricotta-stuffed-peppers-recipe/