Looking for a weeknight dinner that’s as satisfying as it is healthy? These bold and flavor-packed Herby Ricotta Stuffed Peppers bring together creamy cheeses, garden-fresh herbs, and tender roasted bell peppers in a dish that’s equal parts comforting and nourishing. Whether you’re following a Mediterranean-inspired diet, going vegetarian for the night, or simply craving a new twist on classic stuffed peppers, this recipe checks every box—and then some.
These Herby Ricotta Stuffed Peppers are not only easy to prepare, but they also burst with the bright flavors of basil, parsley, and rosemary, balanced by the richness of ricotta and mozzarella. Perfect for meal prep, special occasions, or Meatless Monday meals, they offer a refreshing break from the usual heavy dinners.
💬 Craving something wholesome and cheesy without the guilt? These peppers will make your taste buds sing—and your guests ask for seconds.
Why You’ll Love These Herby Ricotta Stuffed Peppers
- 🌿 Fresh & Fragrant: Packed with chopped basil, parsley, thyme, and fennel for garden-fresh flavor in every bite.
- 🧀 Creamy & Cheesy: A luscious blend of ricotta, mozzarella, and parmesan makes this dish indulgent yet light.
- 🕒 Quick & Easy: From prep to plate in under an hour—ideal for weeknights.
- 🥗 Healthy & Wholesome: Full of protein, calcium, and iron from spinach and cheeses.
- 💰 Budget-Friendly: Uses pantry staples and affordable fresh ingredients.
- 🔁 Meal-Prep Approved: Store beautifully and reheat without losing flavor or texture.
- 🌱 Vegetarian-Friendly: Naturally meat-free and satisfying enough for all eaters.
- 🔄 Customizable: Add chickpeas or crispy tofu for extra protein or tweak herbs to taste.
Ingredients for Herby Ricotta Stuffed Peppers
Let’s break down the magic inside each pepper:
Bell Peppers
- 4 bell peppers (any color): These serve as the edible vessel. Red and yellow are sweeter, while green adds subtle bitterness.
- 1 Tbsp olive oil: Helps soften the peppers and bring out natural sweetness when roasted.
Filling
- 4 cups fresh spinach: Loaded with iron and fiber; microwave to wilt and chop finely.
- 1 15-oz tub ricotta cheese: The star ingredient—smooth, creamy, and protein-rich.
- 1 cup shredded mozzarella: Melts beautifully, adding stretch and gooeyness.
- ½ cup grated parmesan: Provides sharpness and umami depth.
- ½ cup green onions: Adds a mild bite and layers of flavor.
- ½ cup fresh basil + a handful of parsley: Bright, aromatic, and essential for that signature herby profile.
- 1 tsp each: Dried rosemary, thyme, fennel seed (crushed), and salt: Creates a robust herbaceous blend.
- ½ tsp black pepper: Balances out the richness.
- 2 large eggs: Binds the mixture together.
Topping
- ½ cup breadcrumbs + 1 Tbsp oil: Creates that irresistible golden crust.
🧠 Substitution Tip: Use gluten-free breadcrumbs for a fully gluten-free version, or sub kale for spinach if preferred.
How to Make Herby Ricotta Stuffed Peppers
Step 1: Roast the Peppers
Preheat oven to 400°F (204°C). Halve the bell peppers lengthwise and remove seeds and membranes. Place them cut-side up on a lined baking sheet and brush with olive oil. Bake for 20 minutes until slightly softened. Drain any liquid and reduce oven to 350°F (176°C).
Step 2: Prepare the Filling
While the peppers roast, microwave spinach for 15–30 seconds, then chop. In a large bowl, mix spinach with ricotta, mozzarella, parmesan, herbs, green onions, salt, pepper, and eggs. Stir until fully combined.
Step 3: Stuff the Peppers
Fill each roasted pepper half with generous scoops of the creamy herby ricotta mixture.
Step 4: Top & Bake
Mix breadcrumbs with oil and sprinkle over the filled peppers. Bake for 30 minutes at 350°F. Broil briefly at the end for a golden, crispy top.
✅ Sensory Check: The peppers should be tender, the filling bubbly, and the tops lightly browned.
Visuals of golden, cheesy Herby Ricotta Stuffed Peppers melting on a rustic white plate with a sprinkle of fresh basil.
Pro Tips for Perfect Herby Ricotta Stuffed Peppers
### What’s the best type of pepper to use?
Go for large red, orange, or yellow bell peppers for sweetness. Mini bell peppers work great for appetizers.
### Can I make them ahead of time?
Yes! Prepare the filling and stuff the peppers in advance. Store them covered in the fridge for up to 24 hours before baking.
### Can I freeze these?
Absolutely. Bake, cool, then freeze in airtight containers. Reheat in the oven at 375°F until hot throughout.
💡 Expert Trick: Lightly pre-salt the inside of the peppers before filling to draw out moisture for a firmer texture.
Best Ways to Serve Herby Ricotta Stuffed Peppers
These vegetarian delights can be a main dish or served alongside:
- Lemon herb couscous or quinoa
- A crisp Italian chopped salad
- Roasted garlic potatoes
- A bowl of tomato soup for a cozy combo
🧭 Also Try: Creamy Zucchini Parmesan Bake or Spinach Ricotta Lasagna Rolls
Nutrition Facts (Per Serving)
Serving Size: 1 pepper half
- Calories: 260
- Protein: 14g
- Carbohydrates: 10g
- Fat: 19g
- Fiber: 2g
- Calcium: 30% DV
- Iron: 12% DV
Diet Tags: Vegetarian, Gluten-Free optional, Mediterranean
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Oven is best (350°F for 10–12 minutes) to maintain texture.
Freeze: Yes! Bake first, then cool, wrap tightly, and freeze up to 3 months.
Pro Tip: Freeze individually wrapped peppers for easy grab-and-go lunches.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, just thaw it completely and squeeze out the moisture before mixing.
How do I add protein to these peppers?
Mix in chickpeas, lentils, or chopped tofu for extra plant-based protein.
Do I have to pre-bake the peppers?
Highly recommended—it improves texture and allows better flavor absorption.
Can I use other herbs?
Absolutely! Try dill, oregano, or chives depending on your taste preferences.
Recipe Variations to Try
Keto-Friendly: Skip the breadcrumbs and use almond flour or grated parmesan as a topping.
Air Fryer Method: Cook filled peppers at 375°F for 12–15 minutes for a crisp top.
Mediterranean Style: Add chopped sun-dried tomatoes, olives, and a pinch of za’atar.
Garlic-Lovers’ Version: Add minced roasted garlic to the filling.
Conclusion: A Cozy Dish That’s as Nourishing as It Is Flavorful
These Herby Ricotta Stuffed Peppers are more than just a meal—they’re a celebration of wholesome, simple ingredients made extraordinary with the right blend of herbs and cheese. Whether you’re serving them for a weeknight dinner or a holiday side dish, this recipe will quickly become a staple in your kitchen.
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Herby Ricotta Stuffed Peppers: A Creamy, Herb-Infused Vegetarian Delight
Description
These Herby Ricotta Stuffed Peppers are a vibrant, flavor-packed vegetarian delight. Sweet bell peppers are halved and filled with a creamy ricotta mixture blended with fresh herbs like basil, parsley, and thyme, then baked until tender and golden. The cheesy filling becomes beautifully warm and fluffy, with bursts of herbaceous freshness in every bite. Perfect as a main dish or a colorful side, these stuffed peppers are easy to prepare and naturally gluten-free. For added depth, sprinkle with Parmesan or drizzle with olive oil before baking. Elegant yet simple, this dish is a wholesome, satisfying option for any occasion.
Ingredients
Pepper
▢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, aka Italian parsley
▢1 tsp each dried rosemary, dried thyme, fennel seed, and salt, roughly smash the fennel seeds to release their flavor
▢½ tsp pepper
▢2 large eggs
Topping
▢½ cup breadcrumbs
▢1 Tbsp oil
Instructions
Prep: Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, removing seeds and ribs. Set peppers cut side up on a parchment-lined baking sheet and brush all over with olive oil. Bake for about 20 minutes, or until they begin to soften. When finished, drain the water out of each pepper and reduce oven temperature to 350°F (176°C).
Halved bell peppers on a baking sheet.
Mix: Meanwhile, microwave spinach for 15 to 30 seconds, or until wilted down. Roughly chop, then combine it in a large bowl with all remaining Filling ingredients.
Filling for stuffed peppers in a bowl.
Stuff: Fill peppers evenly with the ricotta mixture.
Filling for stuffed peppers in peppers.
Topping: In a small bowl, combine breadcrumbs and 1 Tbsp of oil. Sprinkle this evenly over the peppers.
Uncooked stuffed peppers.
Bake: Return peppers to oven and bake for 30 minutes. If the tops aren’t golden brown at this point, turn on the broiler and let them brown, watching closely until they’re done (it won’t take more than a minute or two!)
Ricotta stuffed peppers on a platter.
Notes
Storage: These peppers are best eaten the day of but leftovers will keep in the fridge sealed for up to 4 days. To reheat, pop them in the oven until heated through.
Can I add more protein to these? Yes, you can add crispy tofu or chickpeas to the mixture for additional protein.
Can I use gluten-free bread crumbs? Yup, these will work just fine for this recipe!
Can I use frozen spinach? Yes, just be sure to thaw it completely and squeeze as much moisture out as possible before mixing with everything else
