Description
These Herby Ricotta Stuffed Peppers are a vibrant and flavorful dish that will steal the spotlight at any meal. Featuring bell peppers filled with a creamy ricotta and herb mixture, this recipe is perfect as a side dish or a light main course. The combination of fresh herbs and sharp parmesan creates a delightful taste that’s both satisfying and nutritious. Not only are they easy to prepare in under an hour, but they also cater to vegetarian diets without sacrificing flavor. Perfect for dinner parties, family gatherings, or meal prep, these stuffed peppers are versatile enough to suit any occasion.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 Tbsp olive oil
- 4 cups fresh spinach
- 1 15-oz tub ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup sliced green onions
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt
- ½ tsp pepper
- 2 large eggs
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Preheat the oven to 400°F (204°C). Cut the bell peppers in half lengthwise and remove seeds. Place cut side up on a parchment-lined baking sheet and brush with olive oil.
- Bake for about 20 minutes until slightly softened. Drain excess water from each pepper.
- Reduce oven temperature to 350°F (176°C). In a microwave-safe bowl, wilt spinach for 15-30 seconds, then chop. Combine spinach with ricotta, mozzarella, parmesan, green onions, herbs, eggs, and spices in a mixing bowl.
- Fill each pepper half with the ricotta mixture evenly.
- Mix breadcrumbs with oil and sprinkle on top of each pepper. Bake for another 30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper half (approximately 150g)
- Calories: 275
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg