Herby Ricotta Stuffed Peppers

These herby ricotta stuffed peppers transform simple ingredients into a vibrant vegetarian meal that's equally perfect for weeknight dinners or entertaining guests. The combination of creamy cheeses with fresh herbs creates a filling that's both comforting and bright, all nestled in sweet roasted bell peppers.

I first made these stuffed peppers when I needed a impressive vegetarian option for a dinner party. The colorful presentation and rich herb-infused filling earned so many compliments that they've become my go-to recipe when I want to impress without spending hours in the kitchen.

Ingredients

• Bell peppers: choose firm peppers with smooth skin and even coloring for the best results
• Olive oil: adds richness and helps the peppers roast to tender perfection
• Fresh spinach: provides color contrast and nutrition. Look for bright green leaves without wilting
• Ricotta cheese: creates the creamy base. Full-fat works best for richness but part-skim is fine too
• Mozzarella cheese: adds that satisfying melty stretch. Freshly shredded melts better than pre-packaged
• Parmesan cheese: brings nutty depth. Grate it yourself from a block for maximum flavor
• Green onions: offer mild allium flavor without overpowering the herbs
• Fresh basil: the star herb that brightens everything. Use the freshest you can find
• Italian parsley: adds peppery freshness and color. Flat-leaf has more flavor than curly varieties
• Dried herbs and fennel: create an Italian-inspired flavor profile that transforms simple cheese
• Eggs: bind everything together and give the filling structure
• Breadcrumbs: create a delightful golden crust. Panko works especially well for extra crunch

Step-by-Step Instructions

Prep and Roast Peppers:

Cut each bell pepper lengthwise through the stem creating two equal halves. Carefully remove seeds and white ribs without tearing the pepper walls. Brush peppers thoroughly with olive oil making sure to coat all surfaces. Arrange cut side up on a parchment-lined baking sheet giving them space to roast evenly. Bake at 400°F for exactly 20 minutes until they begin to soften but still hold their shape. Important step after roasting is to carefully drain any accumulated liquid from each pepper cavity.

Create the Herbed Filling:

Start by wilting the spinach quickly in the microwave for 15 to 30 seconds just until it collapses. Roughly chop the wilted spinach to incorporate it more evenly throughout the filling. In a large mixing bowl combine the chopped spinach with ricotta creating a green-flecked base. Add mozzarella and parmesan cheeses for richness. Mix in the sliced green onions fresh basil and parsley distributing them evenly. Sprinkle in the dried herbs crushing the fennel seeds slightly between your fingers to release their aromatic oils. Season with salt and pepper making sure to taste and adjust. Finally mix in the eggs thoroughly ensuring they are fully incorporated.

Stuff the Peppers:

Divide the ricotta mixture evenly among the pepper halves using a spoon to fill each cavity. Press the filling gently into the peppers creating a slightly domed top. Avoid overfilling as the mixture will expand slightly during baking. Ensure the filling reaches all the way to the edges of each pepper half for even cooking.

Apply the Crispy Topping:

Mix breadcrumbs with olive oil in a small bowl until every crumb is lightly coated with oil. This ensures even browning. Sprinkle the breadcrumb mixture generously over each stuffed pepper creating an even layer that will become golden and crispy. The oil helps achieve that perfect golden color.

Final Baking:

Lower oven temperature to 350°F and return the peppers to the oven. Bake for 30 minutes until the filling is set and heated through. If the breadcrumbs need more color turn on the broiler for the final 1 to 2 minutes watching constantly to prevent burning. The perfect finished pepper will have a golden crust with a firm but creamy filling.

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My absolute favorite part of this recipe is crushing the fennel seeds. The moment they release their sweet anise aroma takes me back to my grandmother's kitchen where she would make a similar stuffed vegetable dish for Sunday dinners. That distinctive smell always signaled something special was about to happen.

Recipe FAQs

→ How do I store leftover stuffed peppers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. For best results when reheating, place them in the oven until thoroughly heated through to maintain their texture and flavor.

→ Can I add protein to these stuffed peppers?

Absolutely! You can easily add protein by incorporating crispy tofu or chickpeas into the ricotta mixture. Both options complement the herby cheese filling while adding nutritional value.

→ Are these stuffed peppers gluten-free?

The peppers can be made gluten-free by simply substituting regular breadcrumbs with gluten-free breadcrumbs in the topping mixture. All other ingredients in the recipe are naturally gluten-free.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Just be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the cheese mixture to avoid a watery filling.

→ What's the best way to get a golden topping on the stuffed peppers?

For a perfectly golden topping, use the broiler for the final 1-2 minutes of baking. Watch closely to prevent burning, as the breadcrumbs will brown quickly under the broiler's direct heat.

→ Can I prepare these stuffed peppers ahead of time?

Yes! You can prepare the peppers through the stuffing step, cover them tightly, and refrigerate for up to 24 hours before baking. Add the breadcrumb topping just before baking, and you may need to extend the cooking time slightly if baking from cold.