Herby Ricotta Stuffed Peppers (Print Version)
Vibrant bell peppers stuffed with a creamy herb-infused ricotta mixture and topped with crispy golden breadcrumbs.
# Ingredients:
→ Pepper
01 -
4 bell peppers, any color
02 -
1 tablespoon olive oil (15 mL)
→ Filling
03 -
4 cups fresh spinach
04 -
425 g ricotta cheese (1 15-oz tub)
05 -
1 cup shredded mozzarella cheese
06 -
56 g grated parmesan (½ cup)
07 -
½ cup sliced green onions (about 4 green onions)
08 -
½ cup chopped fresh basil
09 -
1 handful chopped flat-leaf parsley (Italian parsley)
10 -
1 teaspoon each dried rosemary, dried thyme, fennel seed, and salt (fennel seeds roughly smashed to release flavor)
11 -
½ teaspoon black pepper
12 -
2 large eggs
→ Topping
13 -
½ cup breadcrumbs
14 -
1 tablespoon oil
# Steps to Follow:
01 -
Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, removing seeds and ribs. Set peppers cut side up on a parchment-lined baking sheet and brush with olive oil. Bake for about 20 minutes, or until they begin to soften. Drain any water from the peppers and reduce oven temperature to 350°F (176°C).
02 -
Microwave spinach for 15 to 30 seconds, or until wilted. Roughly chop it, then combine in a large bowl with ricotta cheese, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, fennel seed, salt, black pepper, and eggs. Mix until evenly combined.
03 -
Fill each halved pepper evenly with the ricotta mixture.
04 -
In a small bowl, combine breadcrumbs and 1 tablespoon of oil. Sprinkle evenly over the stuffed peppers.
05 -
Return peppers to the oven and bake for 30 minutes. If the tops aren't golden brown, turn on the broiler and brown the tops, watching closely for 1 to 2 minutes.
# Additional Notes:
01 -
These peppers are best eaten the day of preparation but leftovers can be stored in the fridge for up to 4 days. Reheat in the oven until heated through.
02 -
For additional protein, add crispy tofu or chickpeas to the filling mixture.
03 -
Gluten-free breadcrumbs can be used as a substitute if necessary.
04 -
Frozen spinach can be used, but ensure it is thoroughly thawed and excess moisture is removed before use.