Description
Herby Ricotta Stuffed Peppers are a delicious and hearty vegetarian main course featuring bell peppers filled with a flavorful mixture of ricotta, spinach, fresh herbs, and cheeses, topped with a golden breadcrumb crust.
Ingredients
Scale
Pepper
- 4 bell peppers, any color
- 1 Tbsp olive oil, 15 mL
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 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp fennel seed (roughly smashed)
- 1 tsp salt
- ½ tsp pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, removing seeds and ribs. Set peppers cut side up on a parchment-lined baking sheet and brush all over with olive oil. Bake for about 20 minutes, or until they begin to soften. Drain any water from peppers and reduce oven temperature to 350°F (176°C).
- Mix: Microwave spinach for 15 to 30 seconds until wilted. Roughly chop, then combine in a large bowl with ricotta, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, dried thyme, roughly smashed fennel seeds, salt, pepper, and eggs. Mix thoroughly to combine.
- Stuff: Evenly fill each pepper half with the ricotta and spinach mixture, packing gently to fill.
- Topping: In a small bowl, mix breadcrumbs with 1 tablespoon of oil. Sprinkle this mixture evenly over the stuffed peppers for a crunchy golden crust.
- Bake: Return stuffed peppers to the oven at 350°F (176°C) and bake for 30 minutes. If the topping isn’t golden brown, turn on the broiler for 1 to 2 minutes while watching carefully until browned.
Notes
- Storage: Best eaten the day they are made. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven until warmed through.
- Protein Additions: Add crispy tofu or chickpeas to the filling mix for extra protein.
- Gluten-Free Option: Substitute regular breadcrumbs with gluten-free breadcrumbs without affecting the texture or flavor.
- Frozen Spinach: If using frozen spinach, thaw completely and squeeze out excess moisture before mixing.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 95 mg
