Herby Ricotta Stuffed Bell Peppers Recipe

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Cozy Herby Ricotta Stuffed Bell Peppers Recipe, Made Simple

There’s something so warm and inviting about bell peppers loaded with a creamy, herby ricotta filling. I love how this recipe brings together fresh garden herbs, melty cheeses, and tender baked peppers for a dish that feels like a comforting hug on a plate. Whether you’re cooking for yourself or a small gathering, you’ll find this Herby Ricotta Stuffed Bell Peppers Recipe both satisfying and easy to pull off.

The great thing about this dish is how flexible it is—you can use any bell pepper color you love, and the filling easily adapts with your favorite herbs and cheeses. Plus, it’s a fantastic way to sneak in spinach with a delicious twist. I remember the first time I made these; the kitchen filled with that toasty, cheesy aroma, and I couldn’t wait to dig in.

By the end of this read, you’ll have all the practical tips to make your Herby Ricotta Stuffed Bell Peppers Recipe a total success—complete with golden, crisp tops and rich, fragrant filling every time.

Ingredient Lowdown

• 4 bell peppers: Any color works—red, yellow, orange, or green. Choose firm, fresh peppers with little bruising for the best hold-through during baking.
• 1 Tbsp olive oil: To brush on peppers, adding a subtle fruity richness while roasting.
• 4 cups fresh spinach: Gives a lovely herbaceous backbone. You can substitute with kale or Swiss chard if you prefer sturdier greens.
• 15 oz ricotta cheese: The creamy star of the filling. Whole-milk ricotta brings the best silkiness.
• 1 cup shredded mozzarella: Provides that irresistible melty, stretchy texture.
• ½ cup grated parmesan: Adds a nutty, savory punch that deepens the flavor.
• Green onions: Bright and slightly pungent, they lift the filling’s freshness.
• Fresh basil and flat-leaf parsley: Herbaceous warmth and slight pepperiness—both brighten every bite.
• Dried rosemary, thyme, fennel seed, salt, and pepper: These dried herbs and spices make the filling beautifully aromatic. Don’t skip smashing fennel seeds to unlock their sweetness.
• 2 large eggs: Help bind the filling, giving it a satisfying, custardy texture.
• ½ cup breadcrumbs and 1 Tbsp oil: For a golden, crunchy topping that contrasts delightfully with the soft filling.

Set Up for Success

Before diving in, get everything prepped to make the process smooth and enjoyable. Preheat your oven to 400°F (204°C) so those peppers soften just right. Line your baking sheet with parchment paper—it helps veggies release their natural juices and keeps cleanup easy.

Wash and halve your peppers, scoop out seeds and ribs carefully to create perfect little boats. I’ve found that brushing them with olive oil before the first bake keeps the outsides shiny and golden without drying out.

Step-by-Step: Herby Ricotta Stuffed Bell Peppers Recipe

1. Preheat and prepare peppers: After rinsing and cutting, arrange your bell pepper halves cut side up on the parchment-lined baking sheet. Brush them all over with 1 tablespoon olive oil. Roast at 400°F for about 20 minutes. You’ll notice the skins soften and shine, which helps them become tender without collapsing. Drain any accumulated water inside once out of the oven and reduce oven temperature to 350°F.
2. Prepare the spinach and mix filling: While peppers roast, pop 4 cups fresh spinach into the microwave for 15–30 seconds until just wilted. Chop roughly to avoid big leafy chunks. In a large bowl, combine the spinach with ricotta, mozzarella, parmesan, sliced green onions, fresh basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Stir gently until all the herbs, cheeses, and eggs meld into a creamy, fragrant filling.
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Chef’s Notes & Success Tips

For the filling, gently fold ingredients so you keep the ricotta’s creamy texture but evenly distribute the herbs and cheeses. Be careful not to overmix or the texture can become too dense after baking. Also, make sure to drain excess water from the peppers after their initial roast to avoid soggy bottoms.

3. Stuff the peppers evenly: Using a spoon, fill each pepper half generously with the herby ricotta mixture. Don’t worry about being too neat—the filling should mound slightly, promising a juicy bite.
4. Prepare the topping and bake: Mix breadcrumbs and oil in a small bowl until crumbly and glossy. Sprinkle this golden layer evenly over each filled pepper, creating a crisp, buttery crust once baked. Return stuffed peppers to the oven and bake at 350°F for 30 minutes. To get that perfect golden top, switch on the broiler for a minute or two at the end, watching closely to avoid burning.
5. Rest and serve: Remove the peppers from the oven and let them rest for 5 minutes before serving. This pause helps the filling set slightly without losing its creaminess. Serve right from the pan with a simple green salad or some crusty bread to mop up any oozing cheese and juices.

Flavor Twists for Herby Ricotta Stuffed Bell Peppers Recipe

• Swap the spinach for sautéed mushrooms or artichoke hearts for an earthy boost.
• Add chopped sun-dried tomatoes or roasted red peppers to the filling for bursts of sweet acidity.
• Mix fresh oregano and thyme instead of dried herbs for a brighter, fresher note.
• Use smoked mozzarella or gouda to bring a deeper, smoky flavor to the cheese blend.
• Stir in a pinch of red pepper flakes or a dash of cayenne for subtle heat.
• Top with toasted pine nuts instead of breadcrumbs for a crunchy, nutty variation.

Storage & Make-Ahead Tips

• Store cooled leftover peppers in an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven or microwave.
• Freeze stuffed peppers before adding the breadcrumb topping for up to 2 months. Thaw overnight in the fridge and then add topping fresh before baking.
• If prepping filling ahead, keep it covered in the fridge for up to 24 hours. Spoon into peppers just before baking to keep them fresh.
• For reheating, cover with foil and warm at 350°F until heated through to prevent drying.
• Breadcrumb topping can be made in advance and stored in an airtight container to maintain crispness at serving time.

Herby Ricotta Stuffed Bell Peppers Recipe FAQs

Can I use other types of cheese instead of ricotta?
Absolutely! Cottage cheese works in a pinch but choose fresh curds and drain well. For a richer option, mascarpone can be blended in for extra creaminess.

What if I prefer vegan stuffed peppers?
Swap ricotta for a plant-based alternative like almond ricotta or blended tofu. Skip the eggs or use a flax egg to bind the filling.

How do I prevent peppers from getting soggy?
Roasting peppers before stuffing draws out moisture and softens them without becoming mushy. Be sure to drain any water from the baking tray and keep the oven temperature steady.

Can I make this recipe gluten-free?
Yes, just replace regular breadcrumbs with gluten-free versions or use crushed nuts like almonds or walnuts for a crunchy topping.

What sides go best with Herby Ricotta Stuffed Bell Peppers?
A crisp green salad, roasted potatoes, or a warm crusty loaf all complement the rich, herby flavors perfectly. I particularly enjoy a simple lemon vinaigrette-dressed salad alongside.