Description
These Tuscan Ricotta Stuffed Peppers are filled with creamy ricotta, spinach, herbs, parmesan, and mozzarella, then topped with breadcrumbs for a crisp golden finish. They are easy, flavorful, and perfect as a vegetarian side or light main dish.
Ingredients
Scale
Peppers
- 4 bell peppers, any color
- 1 Tbsp olive oil
Filling
- 4 cups fresh spinach
- 1 tub ricotta cheese, 15 oz
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan
- 1/2 cup sliced green onions
- 1/2 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
- 1/2 tsp black pepper
- 2 large eggs
Topping
- 1/2 cup breadcrumbs
- 1 Tbsp oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Slice the bell peppers in half lengthwise, then remove the seeds and inner ribs. Place the pepper halves cut-side up on the baking sheet and brush them with the olive oil.
- Bake the peppers for about 20 minutes, or until they begin to soften. This pre-baking step helps release moisture from the peppers so the filling does not turn watery later. When the peppers are done, carefully pour out any liquid that collected inside them. Lower the oven temperature to 350°F.
- While the peppers bake, place the fresh spinach in a microwave-safe bowl and heat it for 15 to 30 seconds, just until it wilts. Chop the spinach roughly after it softens, then add it to a large mixing bowl.
- Add the ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, fennel seed, salt, pepper, and eggs to the bowl with the spinach. Mix everything together until the filling is evenly combined and thick.
- Spoon the ricotta mixture into each pepper half, dividing it evenly among the peppers. Fill them generously so each one has a full, creamy center.
- In a small bowl, mix the breadcrumbs with the oil until the crumbs are evenly coated. Sprinkle this mixture over the top of each stuffed pepper.
- Return the baking sheet to the oven and bake the Tuscan Ricotta Stuffed Peppers for about 30 minutes. If the breadcrumb topping is not browned enough at the end, switch the oven to broil for a minute or two and watch carefully until the tops turn golden.
- Remove the peppers from the oven and let them cool slightly before serving. Enjoy them warm while the filling is creamy and the topping still has some crunch.
Notes
- These peppers are best eaten the day they are made, but leftovers keep in the refrigerator for up to 4 days in a sealed container.
- To reheat, place them in the oven until warmed through.
- For extra protein, you can add crispy tofu or chickpeas to the filling.
- Gluten-free breadcrumbs work perfectly in this recipe.
- If you use frozen spinach, thaw it fully and squeeze out as much moisture as possible before mixing it into the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 386kcal
- Sugar: 3.5g
- Sodium: 1047mg
- Fat: 22.8g
- Saturated Fat: 9.9g
- Carbohydrates: 22.3g
- Fiber: 3.5g
- Protein: 24.5g
- Cholesterol: 139mg