Herby Ricotta Stuffed Peppers (Print-Friendly Version)
Roasted bell peppers filled with ricotta, fresh herbs, and a crunchy breadcrumb topping for a flavorful meal.
# Ingredients You’ll Need:
→ Peppers
01 -
4 bell peppers, any color
02 -
1 tablespoon olive oil (15 mL)
→ Filling
03 -
4 cups fresh spinach
04 -
1 tub ricotta cheese, 15 ounces (425 g)
05 -
1 cup shredded mozzarella cheese
06 -
½ cup grated Parmesan cheese (56 g)
07 -
½ cup sliced green onions (approx. 4 green onions)
08 -
½ cup chopped fresh basil
09 -
1 handful chopped flat-leaf parsley
10 -
1 teaspoon dried rosemary
11 -
1 teaspoon dried thyme
12 -
1 teaspoon fennel seeds, lightly crushed
13 -
1 teaspoon salt
14 -
½ teaspoon black pepper
15 -
2 large eggs
→ Topping
16 -
½ cup breadcrumbs
17 -
1 tablespoon olive oil
# How to Make It:
01 -
Preheat oven to 400°F. Cut bell peppers in half lengthwise, remove seeds and ribs, and place cut side up on a parchment-lined baking sheet. Brush peppers with 1 tablespoon olive oil. Bake for 20 minutes until beginning to soften. Drain any liquid from peppers and reduce oven temperature to 350°F.
02 -
Microwave fresh spinach for 15 to 30 seconds until wilted. Roughly chop and transfer to a large mixing bowl.
03 -
Add ricotta, shredded mozzarella, grated Parmesan, green onions, basil, parsley, dried rosemary, dried thyme, crushed fennel seeds, salt, black pepper, and eggs to the spinach. Mix thoroughly until evenly combined.
04 -
Evenly fill each bell pepper half with the prepared ricotta and herb mixture.
05 -
In a small bowl, mix breadcrumbs with 1 tablespoon olive oil until combined. Sprinkle mixture evenly over stuffed peppers.
06 -
Place stuffed peppers back into the oven and bake at 350°F for 30 minutes. If the topping is not golden brown, broil for 1-2 minutes, watching carefully to avoid burning.
# Extra Tips:
01 -
Best consumed the day of preparation. Leftovers can be refrigerated in a sealed container for up to 4 days. Reheat in the oven until warmed through.