Go Back
undefined

Herby Ricotta Stuffed Peppers to Brighten Your Dinner Table

Delightful Herby Ricotta Stuffed Peppers are a protein-rich vegetarian dish bursting with fresh flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color
  • 2 tablespoons Olive Oil Can substitute with avocado oil
For the Filling
  • 2 cups Fresh Spinach Can substitute with kale or Swiss chard
  • 1 cup Ricotta Cheese Can use cottage cheese for a lighter option
  • 1 cup Shredded Mozzarella Cheese Any cheese that melts well can replace it
  • 1/2 cup Grated Parmesan Use Pecorino for a unique twist
  • 1/4 cup Sliced Green Onions Regular onions can be substituted
  • 1/4 cup Chopped Fresh Basil Can use parsley for a different flavor profile
  • 1/4 cup Flat-Leaf Parsley
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme Fresh can be used if available
  • 1/2 teaspoon Fennel Seed Use sparingly
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Use to taste
  • 2 large Eggs Flax or chia egg can work as vegan option
For the Topping
  • 1 cup Breadcrumbs Gluten-free breadcrumbs can be used
  • 2 tablespoons Oil (for topping) Any neutral oil works well

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • Microwave
  • spatula
  • knife
  • Cutting Board

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C). Slice the bell peppers in half lengthwise and remove the seeds. Place them cut-side up on a parchment-lined baking sheet and brush the insides lightly with olive oil. Bake for about 20 minutes until they start to soften. Remove and let drain slightly before lowering the oven temperature to 350°F (176°C).
  2. Microwave the fresh spinach for about 15-30 seconds until wilted, then chop finely. In a large bowl, combine spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix well until evenly distributed.
  3. Fill each pepper half generously with the ricotta mixture, packing it well. Arrange the stuffed peppers back on the baking sheet.
  4. In a small bowl, combine breadcrumbs with a drizzle of oil and a pinch of salt. Stir until moistened and sprinkle over each stuffed pepper.
  5. Bake the stuffed peppers for about 30 minutes at 350°F (176°C) until the filling is heated through and the breadcrumbs are golden brown. For an extra crispy topping, use the broiler for a few minutes, watching closely.

Notes

Consider adding crispy tofu or chickpeas to the filling for extra protein. If using frozen spinach, ensure it’s fully thawed and drained before use.