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Herby Ricotta Stuffed Peppers

Herby Ricotta Stuffed Peppers for a Cozy Italian Night

These Herby Ricotta Stuffed Peppers offer creamy ricotta entwined with fresh herbs for a comforting vegetarian dish.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color works wonderfully.
  • 2 tablespoons Olive Oil Feel free to substitute with a neutral oil if needed.
For the Filling
  • 1 cup Fresh Spinach You can swap in thawed and well-drained frozen spinach.
  • 15 ounces Ricotta Cheese For a lighter option, consider using cottage cheese.
  • 1 cup Shredded Mozzarella Cheese Alternatively, you can use provolone or gouda.
  • 1/2 cup Grated Parmesan Vegan parmesan can be used for a dairy-free version.
  • 1/4 cup Sliced Green Onions Chives work as a delightful substitute.
  • 1/4 cup Chopped Fresh Basil Dried basil will work too in a pinch.
  • 1/4 cup Chopped Flat-Leaf Parsley Curly parsley is just as good.
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Fennel Seed
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 large Large Eggs Swap with a flax egg for an egg-free alternative.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 1 tablespoon Additional Olive Oil for Topping Melted butter can also work.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • microwave

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (204°C). Slice the bell peppers in half lengthwise and remove any seeds and ribs. Brush the insides with olive oil and place cut-side up on a baking sheet. Bake for 20 minutes until softened.
  2. Microwave fresh spinach for about 2 minutes until wilted. Chop finely. In a large bowl, combine spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, herbs, eggs, and seasoning, mixing until creamy.
  3. Remove baked peppers from the oven and cool slightly. Fill each pepper half with the ricotta mixture, packing it to the brim.
  4. Mix breadcrumbs with olive oil until combined. Sprinkle over the stuffed peppers to create a golden topping.
  5. Reduce oven to 350°F (176°C). Bake stuffed peppers for an additional 30 minutes until heated through and breadcrumbs are golden brown.
  6. Cool for a few minutes before serving. Enjoy with a fresh salad or pasta.

Nutrition

Serving: 1pepperCalories: 300kcalCarbohydrates: 22gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 80mgCalcium: 250mgIron: 2mg

Notes

Ensure the peppers are thoroughly dried after baking to prevent a watery filling. Experiment with cheese varieties for a unique twist.

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