Description
Herby Ricotta Stuffed Peppers are a flavorful and wholesome dish featuring bell peppers filled with a creamy mixture of ricotta, mozzarella, parmesan, spinach, and fresh herbs, then baked to perfection with a crispy breadcrumb topping. This recipe combines fresh garden herbs and cheeses to create a comforting vegetarian meal that’s perfect as a main or a hearty side.
Ingredients
Units
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
- 1/2 cup grated parmesan (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 dried rosemary
- 1 tsp dried thyme
- 1 tsp fennel seed (roughly smashed)
- 1 tsp salt
- 1/2 tsp pepper
- 2 large eggs
Topping
- 1/2 cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise, removing all seeds and ribs carefully. Arrange the 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 start to soften. Once done, drain any water released from the peppers and reduce the oven temperature to 350°F (176°C).
- Mix: While the peppers are baking, microwave the spinach for 15 to 30 seconds until wilted. Roughly chop it and combine it in a large mixing bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped fresh basil, chopped flat-leaf parsley, dried rosemary, dried thyme, roughly smashed fennel seeds, salt, pepper, and the two large eggs. Mix thoroughly until well combined.
- Stuff: Evenly spoon the ricotta and herb filling mixture into each pre-baked pepper half, filling them generously.
- Topping: In a small bowl, mix the breadcrumbs with 1 tablespoon of oil to coat them evenly. Sprinkle this breadcrumb mixture evenly over the stuffed peppers to create a crispy crust when baked.
- Bake: Return the stuffed and topped peppers to the oven and bake at 350°F (176°C) for 30 minutes. After baking, if the breadcrumb topping isn’t golden brown, switch on the broiler and broil the peppers for 1 to 2 minutes, watching closely to avoid burning, until the tops are nicely browned and crisp.
Notes
- Storage: These peppers are best eaten fresh the day of preparation, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in the oven until warmed through.
- Adding Protein: You can add extra protein by folding crispy tofu or cooked chickpeas into the filling mixture.
- Gluten-Free Option: Gluten-free breadcrumbs can be used as a perfect substitute for traditional breadcrumbs in this recipe.
- Using Frozen Spinach: If using frozen spinach, ensure it is fully thawed and excess moisture squeezed out before mixing with the other filling ingredients to avoid sogginess.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 95 mg
