Herby Ricotta Stuffed Peppers Recipe

I absolutely love how the Herby Ricotta Stuffed Peppers Recipe turns out — it’s such a comforting blend of fresh herbs, creamy ricotta, and sweet baked peppers that always makes me feel like I’m treating myself. When I first tried this, I was surprised by how easy it was to pull together, yet the flavors are so impressive that I serve it whenever friends are over or just want a cozy night in. It’s perfect for spring and summer when peppers are at their peak, but honestly, I make it year-round because it’s just that good.

You’ll find that this Herby Ricotta Stuffed Peppers Recipe is a crowd-pleaser because it strikes that balance between bright herbal freshness and satisfying cheesy indulgence. Plus, it’s a flexible recipe that works well as a main, a hearty side, or even a lite vegetarian option—making it a go-to when I’m juggling different diets at home or looking to impress without tons of fuss.

this …

Ingredients You’ll Need

These ingredients combine to create the perfect stuffing — creamy, herby, and cheesy — with just the right veggie bite from the spinach and bell peppers. You’ll want to pick fresh herbs and ripe peppers to really make the flavors pop.

• Bell peppers: Any color works; I love red or yellow for sweetness and color contrast.
• Olive oil: For brushing the peppers so they roast perfectly without drying out.
• Fresh spinach: Wilts down to add a subtle earthiness and moisture to the filling.
• Ricotta cheese: The creamy base that binds the filling and adds richness.
• Mozzarella cheese: Melts beautifully for that gooey, stretchy texture.
• Parmesan cheese: Sharpness that elevates the flavor with a nutty punch.
• Green onions: Add a mild onion flavor and crunch.
• Fresh basil: Sweet and aromatic — a must-have herb here.
• Flat-leaf parsley: Bright and slightly peppery, balances the richness.
• Dried rosemary, thyme, fennel seed, salt, and pepper: These herbs and spices bring depth and an herbal bouquet — crushing fennel seeds releases amazing flavor.
• Eggs: Helps bind the filling together for a nice, sliceable texture.
• Breadcrumbs: Mixed with oil as a topping for a crunchy crust.

Variations

I love customizing this dish based on what I have on hand or the season. Don’t be afraid to play around with your favorite herbs or add a protein to make it heartier—you’ll often find me swapping in chickpeas or tofu for a twist.

• Add Protein: I toss in crispy tofu cubes or drained chickpeas to boost the protein, making it a more filling meal for family dinners.
• Gluten-Free Breadcrumbs: I switched to gluten-free crumbs for a gluten-free option and the texture was just as golden and delicious.
• Use Frozen Spinach: On busy days, I use frozen spinach—just make sure to thaw and squeeze out extra moisture so the filling isn’t watery.
• Extra Herbs: Sometimes I add a bit of fresh oregano or lemon zest for an extra fresh pop!

How to Make Herby Ricotta Stuffed Peppers Recipe

Step 1: Roast the Peppers Just Right

Start by preheating your oven to 400°F (204°C). Cut the bell peppers in half lengthwise, removing the seeds and ribs carefully so the shells stay intact. Lay them cut side up on a parchment-lined baking sheet and brush all over with olive oil—this helps them soften without losing shape. Bake for about 20 minutes until they start to soften but still hold their shape. Once done, drain any water that’s pooled inside; trust me, this avoids sogginess later. Then, reduce your oven temperature to 350°F (176°C) to prep for the filling phase.

Step 2: Prep the Herby Ricotta Filling

While your peppers roast, microwave the fresh spinach for 15 to 30 seconds until it wilts — just enough to soften it—and then give it a rough chop to break it down a bit. In a large bowl, combine the warmed spinach with ricotta, mozzarella, parmesan, sliced green onions, fresh basil, parsley, crushed fennel seeds, rosemary, thyme, salt, pepper, and eggs. Mix everything gently but thoroughly to evenly distribute those wonderful flavors.

Step 3: Stuff and Top Those Peppers

Now for the satisfying part! Spoon the ricotta mixture into each pepper half, making sure you fill them evenly to get a perfect portion every time. In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil, then sprinkle this crumb topping generously over each pepper. This adds a beautiful crunchy, golden crust after baking.

Step 4: Bake to Golden Perfection

Pop those stuffed peppers back in the oven at 350°F and bake for 30 minutes. The cheeses will melt and the filling will set beautifully. If the breadcrumb topping hasn’t browned to your liking yet, turn on your broiler for just a minute or two — but watch it closely, it can go from golden to burnt in a flash!

How to Serve Herby Ricotta Stuffed Peppers Recipe

Garnishes

I usually sprinkle a little extra chopped fresh basil or parsley on top just before serving — it adds freshness and makes the dish look inviting. Sometimes a drizzle of good-quality olive oil or a sprinkling of red chili flakes gives it a nice zing that my guests love.

Side Dishes

This recipe pairs beautifully with a crisp green salad or roasted potatoes to keep things balanced. When I want to keep the meal light, I’ll serve these peppers alongside a simple grain like quinoa or farro tossed with lemon and herbs.

Creative Ways to Present

For special occasions, I’ve arranged these stuffed peppers on a large platter, garnished with edible flowers and microgreens that wow guests visually. Another time, I served mini versions using mini bell peppers at a brunch, and they were a huge hit as finger food!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed peppers in an airtight container in the fridge, and they keep well for up to 4 days. Before reheating, I make sure to drain any excess moisture that might have accumulated to keep them from getting soggy.

Freezing

I’ve frozen these peppers a couple of times with success—just place them on a tray first to freeze individually, then wrap tightly in foil or store in freezer-safe bags. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

To reheat, I prefer the oven over the microwave because it keeps the breadcrumbs crispy and the filling creamy without turning watery. Just cover loosely with foil at 350°F until warmed through, about 15-20 minutes.

FAQs

Final Thoughts

This Herby Ricotta Stuffed Peppers Recipe feels like one of those delightful dishes that never gets old in my kitchen — it’s colorful, inviting, and packed with flavor. I wholeheartedly recommend giving it a try whether you’re cooking for your family, feeding friends, or simply craving something cozy and fresh. Trust me, once you nail this one, it’ll become a staple in your recipe rotation like it has in mine.

Print