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Herby Ricotta Stuffed Peppers

Herby Ricotta Stuffed Peppers for Comforting Italian Bliss

Herby Ricotta Stuffed Peppers offer a delightful vegetarian dish that's quick to prepare and bursting with flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color works well.
For the Filling
  • 15 ounces Ricotta Cheese Creaminess is key.
  • 1 cup Shredded Mozzarella Cheese Feel free to substitute.
  • 1/4 cup Grated Parmesan Sharpness in flavor.
  • 1 cup Fresh Spinach Can use frozen, thawed, and drained.
  • 4 pieces Sliced Green Onions Chives can be a great alternative.
  • 1/4 cup Chopped Fresh Basil Dried basil can replace fresh if needed (1 tsp).
  • 1/4 cup Chopped Flat-Leaf Parsley Can be substituted with cilantro.
  • 1 teaspoon Dried Rosemary For aromatic depth.
  • 1 teaspoon Dried Thyme For aromatic depth.
  • 1/2 teaspoon Fennel Seed For aromatic depth.
  • 2 large Large Eggs Essential for binding.
  • 1/2 cup Breadcrumbs Use gluten-free for an option.
  • 2 tablespoons Additional Oil For topping enhancement.
For Seasoning
  • 1 teaspoon Salt Coarse sea salt recommended.
  • 1 teaspoon Pepper To taste.

Equipment

  • Oven
  • Baking sheet
  • Large Bowl
  • Microwave
  • spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Brush the insides with olive oil and arrange cut-side up on a baking sheet. Bake for about 20 minutes until softened.
  2. While the peppers bake, microwave the fresh spinach for 1-2 minutes until wilted. In a large bowl, combine ricotta, mozzarella, parmesan, spinach, green onions, basil, parsley, and all dried herbs. Add eggs, salt, and pepper, stirring until well combined.
  3. Once the peppers have cooled slightly, fill each pepper half with the ricotta mixture. Pack down slightly for maximum filling.
  4. Mix breadcrumbs with olive oil until evenly coated and sprinkle over the stuffed peppers.
  5. Lower the oven temperature to 350°F (176°C) and bake the stuffed peppers for approximately 30 minutes, or until the tops are golden. Broil for 1-2 minutes at the end if desired.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 150mgCalcium: 300mgIron: 2mg

Notes

Well-drained spinach and cheese variations can enhance the flavor and texture. Keep an eye on the broiler to avoid burning.

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