Description
Herby Ricotta Stuffed Peppers are a flavorful vegetarian dish featuring tender bell peppers stuffed with a creamy ricotta, mozzarella, spinach, and herb filling, topped with crispy breadcrumbs and baked until golden.
Ingredients
4 bell peppers, any color
1 Tbsp olive oil
4 cups fresh spinach
1 (15-oz / 425 g) tub ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated parmesan (56 g)
½ cup sliced green onions (about 4)
½ cup chopped fresh basil
1 handful chopped flat-leaf 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
½ cup breadcrumbs
1 Tbsp oil
Instructions
- Preheat oven to 400°F (204°C). Slice bell peppers in half lengthwise, remove seeds and ribs, and place cut side up on a parchment-lined baking sheet. Brush with olive oil and bake for 20 minutes until softened. Drain excess water and reduce oven to 350°F (176°C).
- Microwave spinach for 15–30 seconds until wilted, then chop. In a bowl, combine spinach, ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix well.
- Stuff the pepper halves evenly with the ricotta mixture, gently packing it down.
- Mix breadcrumbs with oil in a small bowl. Sprinkle over the stuffed peppers.
- Bake for 30 minutes at 350°F (176°C). For extra crispiness, broil for 1–2 minutes until breadcrumbs are golden.
Notes
Use dairy-free cheeses for a vegan version.
Add ground turkey, chicken, or sausage for extra protein.
Add red pepper flakes or hot sauce for a spicy kick.
Store leftovers in the fridge for 3–4 days or freeze unbaked peppers for up to 3 months.
Reheat in oven at 350°F (176°C) for 10–15 minutes or microwave 2–3 minutes.
Nutrition
- Serving Size: 1 stuffed pepper (half a pepper)
- Calories: 280
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 85 mg
