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Ricotta-Stuffed Bell Peppers with Spinach and Herb Topping Recipe

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4.1 from 23 reviews

These Ricotta Stuffed Peppers are a delightful vegetarian dish featuring sweet bell peppers filled with a creamy mixture of ricotta, mozzarella, parmesan, spinach, and fresh herbs, topped with a crispy breadcrumb crust. Perfect as a wholesome main course or hearty side, they combine comforting Italian flavors with a simple baking method for a delicious and satisfying meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Peppers

  • 4 bell peppers (any color), halved and seeded
  • 1 Tbsp olive oil (15 mL), for brushing

Filling

  • 4 cups fresh spinach
  • 1 15-oz tub ricotta cheese (425 g)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese (56 g)
  • ½ cup sliced green onions (about 4 green onions)
  • ½ cup chopped fresh basil
  • 1 handful chopped flat-leaf parsley (Italian parsley)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp fennel seed (roughly smashed)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs
  • ½ cup breadcrumbs
  • 1 Tbsp oil (for topping mixture)

Instructions

  1. Prep: Preheat your oven to 400°F (204°C). Cut each of the 4 bell peppers in half lengthwise, removing all seeds and ribs. Place the pepper halves cut side up on a baking sheet lined with parchment paper. Brush each pepper evenly with 1 tablespoon of olive oil. Bake for about 20 minutes, or until the peppers start to soften. Once done, carefully drain any water released from the peppers. Reduce the oven temperature to 350°F (176°C) to prepare for the next stage.
  2. Mix: While the peppers are baking, microwave the fresh spinach for 15 to 30 seconds until wilted. Once cooled slightly, roughly chop the spinach and add it into a large mixing bowl. Add the ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, dried thyme, smashed fennel seeds, salt, pepper, and the eggs. Mix everything together thoroughly to form the flavorful filling.
  3. Stuff: Spoon the ricotta and spinach mixture evenly into each softened pepper half, filling them generously but without overpacking.
  4. Topping: In a small bowl, combine the breadcrumbs with 1 tablespoon of oil and mix until the breadcrumbs are lightly coated. Sprinkle this breadcrumb mixture evenly over the top of each stuffed pepper to create a crispy topping after baking.
  5. Bake: Place the stuffed peppers back into the oven at 350°F (176°C) and bake for 30 minutes. If after baking the breadcrumb topping is not golden brown, switch your oven to the broiler setting and broil the peppers for a short time, watching carefully to avoid burning, until the tops are beautifully browned and crisp.

Notes

  • Bell peppers can be any color; mix colors for a vibrant presentation.
  • To make prep easier, the spinach can be steamed or sautéed instead of microwaved, but make sure it is well-drained before mixing.
  • The fennel seeds add a subtle anise flavor—lightly crushing them enhances their fragrance.
  • Monitor the broiler closely during the final step to prevent the breadcrumb topping from burning.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven to maintain crispness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/ricotta-stuffed-bell-peppers-with-spinach-and-herb-topping-recipe/