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Herby Ricotta Stuffed Peppers

Herby Ricotta Stuffed Peppers That Will Wow Your Dinner Guests

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These Herby Ricotta Stuffed Peppers are a vegetarian delight with creamy ricotta and fresh herbs, perfect for impressing your dinner guests.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 whole Bell Peppers any color you prefer
  • 2 tablespoons Olive Oil for roasting
For the Filling
  • 2 cups Fresh Spinach can substitute with frozen, drained
  • 1 cup Ricotta Cheese can substitute with cottage cheese
  • 1 cup Shredded Mozzarella Cheese any mild cheese works
  • 1/2 cup Grated Parmesan can be omitted for lower-sodium option
  • 2 whole Sliced Green Onions or regular onions in smaller amounts
  • 1/4 cup Chopped Fresh Basil can substitute dried basil
  • 1/4 cup Flat-leaf Parsley
  • 1 teaspoon Dried Herbs mix of rosemary, thyme, fennel seed, salt, pepper
  • 2 large Eggs can skip for a vegan version
  • 1/2 cup Breadcrumbs gluten-free if needed

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (204°C). Wash and halve the bell peppers, removing seeds and membranes. Place them cut-side up on a parchment-lined baking sheet, brush with olive oil, and bake for 20 minutes.
    Herby Ricotta Stuffed Peppers
  2. In a microwave-safe bowl, wilt fresh spinach for 15-30 seconds, then chop it. Combine with ricotta, mozzarella, Parmesan, green onions, basil, parsley, and dried herbs in a mixing bowl. Add eggs, season well, and mix thoroughly.
    Herby Ricotta Stuffed Peppers
  3. Remove the peppers from the oven and let cool slightly. Spoon the filling into each pepper, packing it tightly and filling to the top.
    Herby Ricotta Stuffed Peppers
  4. Combine breadcrumbs with olive oil and sprinkle over each stuffed pepper. Reduce oven temperature to 350°F (176°C) and bake for 30 minutes. Broil for a few minutes if tops are not golden brown.
    Herby Ricotta Stuffed Peppers
  5. Let the peppers cool slightly before serving. Best enjoyed warm. Store leftovers in the fridge for up to 4 days.
    Herby Ricotta Stuffed Peppers

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 22gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 450mgPotassium: 370mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

Ensure to drain any excess moisture from baked peppers before stuffing. Mix filling well for even flavor distribution. Watch closely while broiling to prevent burning.

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