Description
Herby Ricotta Stuffed Peppers are a delightful fusion of creamy ricotta cheese, fresh herbs, and savory spices, all nestled in tender bell peppers. This vibrant dish not only satisfies vegetarians but also appeals to meat lovers with its rich flavors and satisfying texture. Perfect for any occasion—be it a cozy weeknight dinner or an elegant gathering—these stuffed peppers are easy to prepare and customizable to suit your taste. Serve them as a main course alongside a crisp salad or as an impressive side at your next barbecue. With their eye-catching presentation and mouthwatering filling, they’re sure to be a hit on any table.
Ingredients
Scale
- 4 bell peppers
- 1 Tbsp olive oil
- 4 cups fresh spinach
- 1 tub ricotta cheese (15 oz)
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan
- ½ cup sliced green onions
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt
- ½ tsp pepper
- 2 large eggs
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Preheat the oven to 400°F (204°C). Cut bell peppers in half and remove seeds. Place cut side up on a parchment-lined baking sheet.
- Brush peppers with olive oil and bake for 20 minutes until softened. Drain excess water and lower oven temperature to 350°F (176°C).
- Microwave spinach for 15–30 seconds until wilted, then chop it finely. In a mixing bowl, combine spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, eggs, breadcrumbs, and seasonings.
- Stuff each pepper half with the mixture and top with breadcrumb-oil blend. Bake for another 30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 80mg