Description
These Herby Ricotta Stuffed Peppers are a delicious and healthy vegetarian dish featuring colorful bell peppers filled with a flavorful mixture of ricotta, fresh herbs, spinach, and cheeses, topped with crispy breadcrumbs and baked to perfection. Perfect as a main course or side, this recipe combines fresh ingredients with simple baking techniques to create a comforting meal that’s both nutritious and satisfying.
Ingredients
Units
Scale
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
- 1/2 cup grated parmesan cheese (56 g)
- 1/2 cup sliced green onions (about 4 green onions)
- 1/2 cup chopped fresh basil
- 1 handful chopped flat-leaf parsley (Italian parsley)
- 1 tsp each dried rosemary, dried thyme, fennel seed (roughly smashed), and salt
- 1/2 tsp black pepper
- 2 large eggs
Topping
- 1/2 cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep the Peppers: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise, removing all seeds and ribs. Place them cut side up on a parchment-lined baking sheet and brush them all over with olive oil. Bake for about 20 minutes until the peppers soften. Once done, drain any water accumulated inside the peppers and lower the oven temperature to 350°F (176°C).
- Prepare the Filling: While the peppers bake, microwave the spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and transfer it to a large mixing bowl. Add ricotta, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, parsley, dried rosemary, thyme, fennel seed (smashed), salt, black pepper, and eggs. Mix thoroughly until all ingredients are well combined.
- Stuff the Peppers: Evenly spoon the ricotta mixture into each pepper half, filling them generously but carefully so they hold their shape.
- Add the Topping: In a small bowl, combine the breadcrumbs with 1 tablespoon of oil. Sprinkle this mixture evenly over the stuffed peppers to create a crispy topping.
- Bake and Broil: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes. If the breadcrumb topping isn’t golden brown after baking, turn the oven broiler on and broil the peppers for 1 to 2 minutes, watching closely to avoid burning, until tops are nicely browned and crispy.
Notes
- Storage: Best enjoyed the day they are made. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven until warmed through.
- Adding More Protein: You can add crispy tofu or chickpeas to the filling for extra protein.
- Gluten-Free Breadcrumbs: It’s perfectly fine to use gluten-free breadcrumbs if you prefer or require gluten-free options.
- Frozen Spinach Option: If using frozen spinach, ensure it is fully thawed and excess moisture squeezed out before mixing into the filling to prevent sogginess.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 100 mg
