Why You’ll Love This Recipe

Herby Ricotta Stuffed Peppers are bursting with flavor in every bite. The combination of fresh spinach, creamy ricotta, and sharp parmesan makes for a rich, satisfying filling, while the fresh herbs add a punch of aromatic freshness. These peppers are baked until tender, with a crispy breadcrumb topping for added texture. Whether you’re making them as a vegetarian dinner, a side dish, or a light meal, these stuffed peppers will quickly become a family favorite.

Herby Ricotta Stuffed Peppers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Peppers:

4 bell peppers, any color
1 Tbsp olive oil

For the 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 each dried rosemary, dried thyme, fennel seed, and salt (roughly smash fennel seeds)
½ tsp black pepper
2 large eggs

For the Topping:

½ cup breadcrumbs
1 Tbsp oil

Directions

Prep the Peppers: Preheat your oven to 400°F (204°C). Slice the bell peppers in half lengthwise and remove the seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet and brush them with olive oil. Bake for about 20 minutes, or until the peppers begin to soften. Once done, drain any water from the peppers and reduce the oven temperature to 350°F (176°C).
Prepare the Filling: While the peppers bake, microwave the spinach for 15 to 30 seconds until wilted, then roughly chop it. In a large bowl, combine the spinach with the ricotta cheese, mozzarella cheese, parmesan, green onions, basil, parsley, rosemary, thyme, fennel seeds, salt, pepper, and eggs. Stir everything together until well mixed.
Stuff the Peppers: Spoon the ricotta mixture evenly into each bell pepper half, packing it gently.
Make the Topping: In a small bowl, mix the breadcrumbs with the oil. Sprinkle this breadcrumb mixture evenly over the stuffed peppers.
Bake: Return the peppers to the oven and bake for 30 minutes. If the tops aren’t golden brown, turn on the broiler for 1-2 minutes, watching closely, until the breadcrumbs turn a crispy golden color.

Servings and Timing

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Vegan Version: Use dairy-free ricotta, vegan mozzarella, and skip the parmesan to make these stuffed peppers vegan-friendly.
Add Protein: Add cooked ground turkey, chicken, or sausage to the ricotta mixture for an added protein boost.
Spicy Option: Add a pinch of red pepper flakes to the filling or top with a drizzle of spicy sauce for a kick.

Storage/Reheating

Storage: These stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the peppers in the oven at 350°F (176°C) for about 10-15 minutes, or until heated through. You can also microwave them for 2-3 minutes if you’re in a hurry.

FAQs

1. How do I choose the best bell peppers for stuffing?

Look for firm, brightly colored peppers with no blemishes or soft spots. Larger peppers tend to work better for stuffing, providing more room for the filling.

2. Can I freeze these stuffed peppers?

Yes, you can freeze the stuffed peppers before baking them. Wrap them tightly in plastic wrap or foil and store in an airtight container or freezer bag for up to 3 months. To cook, bake from frozen at 350°F (176°C) for about 45-50 minutes.

3. Can I use frozen spinach for this recipe?

Yes, frozen spinach can be used in place of fresh spinach. Just make sure to thaw it and drain any excess water before using it in the filling.

4. Can I make these peppers ahead of time?

Yes, you can prepare the stuffed peppers a day ahead and store them in the refrigerator. Just bake them when ready to serve.

5. How can I make the filling more flavorful?

Feel free to add more herbs like oregano, thyme, or rosemary, or include some garlic for an added burst of flavor.

6. What can I serve with these stuffed peppers?

These stuffed peppers pair well with a light salad, roasted vegetables, or garlic bread for a complete meal.

7. How do I prevent the peppers from becoming too soggy?

Be sure to drain any excess water from the peppers after baking the halves. This will help keep them from becoming too watery when stuffed and baked again.

8. Can I use a different type of cheese?

Yes, you can experiment with different cheeses like goat cheese, cheddar, or even cream cheese for a variation in flavor and texture.

9. How do I get the breadcrumb topping extra crispy?

Make sure to drizzle the breadcrumbs with oil before baking. If you like an even crispier topping, turn on the broiler for the last minute of baking.

10. Can I stuff the peppers with other vegetables?

Yes, feel free to add other vegetables like zucchini, mushrooms, or tomatoes to the filling for extra flavor and nutrition.

Conclusion

Herby Ricotta Stuffed Peppers are a flavorful, easy-to-make dish that combines fresh herbs, creamy ricotta, and hearty bell peppers. This recipe is perfect for a satisfying vegetarian meal or as a delicious side dish. With minimal effort and an array of customizable options, it’s sure to become a staple in your kitchen. Whether you serve them on their own or with other sides, these stuffed peppers will never disappoint.