Description
Tuscan Ricotta Stuffed Peppers are tender bell peppers filled with creamy ricotta, spinach, mozzarella, and fresh herbs, then topped with golden, crispy breadcrumbs. This easy vegetarian dinner feels special enough for guests but simple enough for a busy weeknight.
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)
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp fennel seed, lightly crushed
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Preheat oven to 400°F (204°C).
- Cut bell peppers in half lengthwise and remove seeds and ribs. Place cut-side up on a parchment-lined baking sheet. Brush with olive oil.
- Bake for 20 minutes until slightly softened. Drain any liquid from peppers. Reduce oven temperature to 350°F (176°C).
- Microwave spinach for 15–30 seconds until wilted. Chop.
- In a large bowl, combine spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix well.
- Fill each pepper half evenly with ricotta mixture.
- Mix breadcrumbs with oil and sprinkle evenly over peppers.
- Bake at 350°F for 30 minutes until set and lightly golden.
- Broil for 1–2 minutes if needed to brown the tops. Watch closely.
- Serve warm.
Notes
- Drain the peppers after pre-baking to prevent excess moisture.
- Full-fat ricotta gives the creamiest texture.
- Add red pepper flakes for a little heat.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 135 mg