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Herby Ricotta Stuffed Peppers Recipe

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3.8 from 11 reviews

These Herby Ricotta Stuffed Peppers are a delicious, comforting vegetarian dish featuring tender bell peppers filled with a flavorful mixture of ricotta, spinach, fresh herbs, and cheeses, topped with a crispy breadcrumb crust. Baked to perfection, they make a satisfying dinner or side that’s packed with savory, fresh flavors and a creamy texture.

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 (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

  1. Prep: Preheat your oven to 400°F (204°C). Cut each of the 4 bell peppers in half lengthwise, removing all seeds and ribs. Place the pepper halves cut side up on a baking sheet lined with parchment paper. Brush each pepper with 1 tablespoon of olive oil. Bake them for about 20 minutes until they start to soften. After baking, drain any water released from the peppers and lower the oven temperature to 350°F (176°C).
  2. Mix: While the peppers bake, 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 basil, chopped flat-leaf parsley, dried rosemary, dried thyme, smashed fennel seeds, salt, pepper, eggs, and ½ cup breadcrumbs. Mix thoroughly to create the filling.
  3. Stuff: Evenly fill each softened pepper half with the prepared ricotta and herb mixture, making sure they are well packed but not overflowing.
  4. Topping: In a small bowl, blend ½ cup breadcrumbs with 1 tablespoon of oil until the crumbs are evenly coated. Sprinkle this breadcrumb topping evenly over each stuffed pepper to add a crispy finish.
  5. Bake: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes. If the breadcrumb topping is not golden brown after baking, switch the oven to broil and broil the peppers for 1 to 2 minutes, watching carefully to avoid burning, until the tops are beautifully browned and crisp.

Notes

  • You can use any color bell peppers you prefer, or mix colors for a vibrant presentation.
  • Microwaving the spinach is a quick way to wilt it, but you can also sauté it briefly if preferred.
  • If you want a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed nuts.
  • The fennel seeds add subtle sweetness and depth—don’t skip smashing them to release their flavor.
  • Broiling is optional but recommended for a nicely browned breadcrumb topping.

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