Herby Ricotta Stuffed Bell Peppers Recipe
Herby Ricotta Stuffed Peppers are a deliciously savory and creamy vegetarian dish featuring bell peppers filled with a flavorful mixture of ricotta, spinach, fresh herbs, and cheeses, topped with a crunchy breadcrumb crust and baked to golden perfection. This recipe is easy to prepare, perfect as a hearty appetizer or main course, and brings together fresh ingredients and warming spices for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 stuffed pepper halves (serves 4 as a main course)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
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 cheese (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 black pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep: Preheat your oven to 400°F (204°C). Cut the 4 bell peppers in half lengthwise and remove all seeds and ribs. Place the pepper halves cut side up on a parchment-lined baking sheet and brush them all over with 1 tablespoon of olive oil. Bake the peppers for about 20 minutes until they begin to soften. Once done, drain any water that accumulates in the peppers and reduce the oven temperature to 350°F (176°C).
- Mix: While the peppers are roasting, microwave 4 cups of 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 fresh basil, chopped flat-leaf parsley, dried rosemary, dried thyme, crushed fennel seeds, salt, black pepper, and the two large eggs. Mix everything thoroughly to create the filling mixture.
- Stuff: Evenly spoon and fill each softened bell pepper half with the ricotta and herb mixture, making sure every pepper is well stuffed.
- Topping: In a small bowl, combine ½ cup of breadcrumbs with 1 tablespoon of oil. Mix to coat the crumbs, then sprinkle this evenly over the tops of the stuffed peppers.
- Bake: Return the stuffed peppers to the oven at 350°F (176°C) and bake for 30 minutes. After baking, check if the topping is golden brown; if not, carefully broil the peppers for a minute or two until the tops turn golden. Watch closely during broiling to prevent burning.
Notes
- You can use any color bell peppers according to your preference or availability.
- Microwaving the spinach briefly makes it easier to chop and reduces moisture in the filling.
- Roughly smashing fennel seeds releases their flavor for a more aromatic filling.
- If you want a crispier topping, you may toast the breadcrumbs lightly before mixing with oil.
- Ensure to monitor closely when broiling as the topping can burn quickly.
- This recipe is vegetarian and suitable for a meat-free diet.
