Description
Herby Ricotta Stuffed Peppers are a flavorful and wholesome vegetarian dish featuring bell peppers filled with a creamy mixture of ricotta, mozzarella, spinach, fresh herbs, and aromatic spices. Topped with crispy breadcrumbs and baked to perfection, these stuffed peppers make a satisfying main course or hearty side.
Ingredients
Scale
Peppers
- 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 fennel seeds to release 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. Drain any water out of each pepper and reduce oven temperature to 350°F (176°C).
- Mix: Meanwhile, microwave spinach for 15 to 30 seconds until wilted. Roughly chop the spinach, then combine it in a large bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped flat-leaf parsley, dried rosemary, dried thyme, smashed fennel seeds, salt, pepper, and eggs. Mix thoroughly to combine all ingredients evenly.
- Stuff: Evenly fill each pepper half with the ricotta and spinach mixture, ensuring all filling is well packed into the peppers.
- Topping: In a small bowl, combine the breadcrumbs with 1 tablespoon of oil. Sprinkle this breadcrumb mixture evenly over the stuffed peppers, providing a crispy, golden topping.
- Bake: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes. If the tops are not golden brown after baking, turn on the broiler and brown the tops for 1-2 minutes, watching closely to prevent burning.
Notes
- Storage: Best enjoyed the day they are made. Leftovers can be stored sealed in the fridge for up to 4 days. Reheat them in the oven until warmed through.
- Protein Addition: For extra protein, add crispy tofu or chickpeas to the filling mixture.
- Gluten-Free Option: Use gluten-free breadcrumbs as a substitute if needed; they work well in this recipe.
- Frozen Spinach: If using frozen spinach, thaw it completely and squeeze out excess moisture before mixing.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 85 mg
