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These herby ricotta stuffed peppers are an easy way to bring creamy, cheesy flavor and fresh herb brightness to your dinner table. They take under an hour from start to finish and make a satisfying side or light main dish packed with protein and greens.
I first made these when wanting a veggie-packed dish that didn't feel heavy. Now they are a family favorite for gatherings and dinner.
Gather Your Ingredients
- Four bell peppers: any color depending on your preference and presentation. Choose firm ones without soft spots to hold the filling well.
- One tablespoon olive oil: to roast the peppers and add richness. Use a good quality extra virgin olive oil for better flavor.
- Four cups fresh spinach: wilted down for volume and a mild earthy base in the stuffing. Select vibrant dark green leaves without yellow spots.
- One 15-ounce tub of ricotta cheese: is the creamy foundation. Full fat ricotta gives the best texture and richness.
- One cup shredded mozzarella cheese: provides melty stretchiness and mild flavor. Freshly shredded melts best.
- Half a cup grated parmesan cheese: adds saltiness and sharpness. Choose Parmigiano-Reggiano for authenticity.
- Half a cup sliced green onions: bring gentle pungency and mild crunch. Bright green, fresh stalks work best.
- Half a cup fresh basil: chopped finely for sweet, peppery brightness. Look for fragrant leaves.
- A handful of chopped flat-leaf parsley: aka Italian parsley, uplifts the herb profile. Flat leaves tend to have more flavor than curly parsley.
- One teaspoon each dried rosemary, dried thyme, and fennel seeds: adds aromatic woodsy, earthy notes. Lightly crush fennel seeds to release flavor. Use fresh dried herbs for best punch.
- Half teaspoon freshly ground black pepper: balances the mix.
- Two large eggs: bind the filling so it holds together when baked. Use room temperature eggs for smooth mixing.
- Half a cup breadcrumbs combined with one tablespoon oil: creates a crisp topping. Use good quality plain breadcrumbs or homemade for best crunch.
How to Make It
- Sauté the Aromatics:
- Wilt fresh spinach by microwaving just briefly for 15 to 30 seconds until soft but still bright. Roughly chop it to make it easy to mix into the filling later.
- Prepare the Peppers:
- Preheat oven to 400 degrees Fahrenheit. Cut bell peppers lengthwise in half. Remove all seeds and white ribs to prevent bitterness and for easier stuffing. Place cut side up on a parchment-lined baking sheet. Brush with olive oil all over to help roasting and encourage caramelization. Bake the peppers for about 20 minutes until they just begin to soften but still hold shape. Carefully drain any water that accumulates in the pepper cavities. Lower oven temperature to 350 degrees Fahrenheit.
- Mix the Filling:
- In a large bowl combine the softened spinach with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, flat-leaf parsley, dried rosemary, thyme, crushed fennel seeds, salt, pepper, and eggs. Stir thoroughly to make an even cheesy herb filling.
- Stuff the Peppers:
- Spoon the ricotta mixture into each roasted pepper cavity. Fill evenly so every bite gets creamy filling and roasted pepper.
- Add the Topping:
- Mix breadcrumbs with oil in a small bowl to coat crumbs lightly but evenly. Sprinkle this crumb topping over the ricotta stuffed peppers. This adds texture and a golden crust.
- Bake to Finish:
- Return stuffed peppers to oven and bake at 350 degrees for 30 minutes allowing filling to set and topping to crisp. If the tops are not golden brown after baking, turn on the broiler carefully and watch for a minute or two until topping is nicely browned and crispy. Remove immediately from oven.
These peppers are beautiful with their colorful tops contrast and crowd-pleasing filling. My favorite herb in the mix is basil because it adds a fresh floral brightness that cuts through cheese richness perfectly. I remember serving these to my guests who kept asking for the recipe to recreate at home.
Flavor Boosters
Pair stuffed peppers with a simple salad of lemon dressed greens to brighten the meal. Serve alongside roasted potatoes or garlic bread to make a heartier dinner. A drizzle of balsamic glaze over the finished peppers adds a sweet tang that complements the herbs.
Serving Suggestions
Use kale or chard instead of spinach for a different leafy green flavor. Wilt and chop similarly. Try goat cheese or mascarpone as a substitute for ricotta for tangier or richer variations. Adjust seasoning to taste. Gluten free breadcrumbs or crushed cornflakes work well for the topping if you avoid gluten.
Creative Twists
Stuffed peppers have roots in Mediterranean and Eastern European cuisines, with various fillings reflecting local ingredients. This version highlights Italian pantry staples such as ricotta, parmesan, and fresh herbs creating a fusion that feels fresh and homey. Use the freshest summer-picked peppers for maximum color and sweetness. Herbs can be swapped with what is in season for instance oregano or thyme dominance in cooler months. Add finely chopped sun-dried tomatoes or olives for extra depth during winter.
This recipe balances fresh herbs, creamy cheeses, and vibrant vegetables to create a flavorful and satisfying dish that is both comforting and light. It's perfect for weeknights yet special enough for guests.
Recipe FAQs
- → What type of peppers work best for stuffing?
Bell peppers of any color work well since they hold the filling and roast evenly.
- → Can I make this dish ahead of time?
Yes, prepare and stuff the peppers in advance. Bake before serving or reheat gently in the oven.
- → How do the herbs affect the flavor?
Fresh basil, parsley, and dried rosemary, thyme, and fennel seeds add layers of aromatic earthiness and brightness.
- → Is it possible to make this vegetarian?
The dish is already vegetarian, featuring cheeses, herbs, and vegetables without meat.
- → What is the purpose of the breadcrumb topping?
Breadcrumbs provide a crispy, golden crust that contrasts nicely with the creamy ricotta filling.