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