Description
Ricotta Stuffed Peppers are a simple yet impressive vegetarian dinner featuring roasted bell peppers filled with a creamy mixture of ricotta, mozzarella, parmesan, fresh spinach, and aromatic herbs including basil, parsley, and fennel seeds. Topped with crispy breadcrumbs and baked until golden, these stuffed peppers are perfect for weeknight dinners or entertaining.
Ingredients
For the Peppers:
- 4 bell peppers, any color
- 1 tablespoon olive oil (15 mL)
For the 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 green onions)
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley (aka Italian parsley)
- 1 teaspoon each: dried rosemary, dried thyme, fennel seed, and salt (roughly smash fennel seeds to release flavor)
- ½ teaspoon pepper
- 2 large eggs
For the Topping:
- ½ cup breadcrumbs
- 1 tablespoon oil
Instructions
Turn your oven to 400°F. Cut the peppers in half lengthwise, right through the stem if you can. Pull out all the seeds and white ribs.
Line a baking sheet with parchment and set the pepper halves cut-side up. Brush them everywhere with olive oil – inside, outside, all of it. This helps them roast properly and taste better.
Bake for 20 minutes until they start getting soft. They’ll release water, which is exactly what you want. When you pull them out, tip each pepper to drain that water into the sink. Then turn your oven down to 350°F.
While the peppers bake, toss your spinach in a microwave-safe bowl and zap it for 15-30 seconds until it wilts. Give it a rough chop.
Dump the spinach into a large bowl with your ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, smashed fennel seeds, salt, pepper, and eggs. Mix everything really well with a big spoon. You want it all combined so every bite tastes the same.
Divide your filling between the 8 pepper halves. Really pack it in there and mound it up a bit in the middle. Use all of it.
Mix your breadcrumbs with a tablespoon of oil in a small bowl until they’re coated. Sprinkle this over all the peppers evenly. This is what makes them golden and crispy on top.
Put the peppers back in the oven for 30 minutes. Check if the tops are golden brown. If not, flip on the broiler and watch them like a hawk. They’ll brown in 1-2 minutes and can burn fast, so don’t walk away.
Let them cool for a minute or two before serving.
Notes
- Use parchment paper on your baking sheet. The peppers will release moisture and cheese might bubble over—parchment makes cleanup a breeze.
- Squeeze your spinach! If using frozen spinach, you need to squeeze it like you’re mad at it. Excess water will make your filling runny.
- Room temperature ingredients mix better. Take your ricotta and eggs out of the fridge 15 minutes before starting.
- Make the filling the night before and store it covered in the fridge. Then all you have to do is prep and stuff the peppers the next day!
- Save your pepper tops! Chop them up and freeze for future soups, stir-fries, or omelets.
Common Mistakes to Avoid:
- Not draining the peppers after pre-baking (leads to watery filling)
- Overfilling the peppers (the filling will overflow)
- Forgetting to reduce oven temp after pre-baking (burns the tops)
- Not watching closely when broiling (hello, charcoal!)
- Prep Time: 20 minutes
- Cook Time: 50 minutes (20 min pre-bake + 30 min final bake)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American