Description

These Herby Ricotta Stuffed Peppers are a flavorful and comforting vegetarian dish featuring bell peppers filled with a savory mixture of ricotta, spinach, mozzarella, parmesan, fresh herbs, and spices, all topped with crispy breadcrumbs and baked to golden perfection. Ideal as a wholesome main course or delightful side, this recipe combines fresh ingredients with aromatic herbs for a satisfying meal.

Ingredients

Peppers

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
½ cup breadcrumbs

Topping

½ cup breadcrumbs
1 Tbsp oil

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Instructions

Prep: Preheat the oven to 400°F (204°C). Cut the 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 all over with 1 tablespoon of olive oil. Bake for about 20 minutes or until the peppers begin to soften. Drain any liquid from the peppers and reduce the oven temperature to 350°F (176°C).
Mix: While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and transfer it to 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, eggs, and breadcrumbs. Stir all ingredients together until thoroughly combined.
Stuff: Evenly fill each pepper half with the ricotta and spinach mixture, ensuring they are well packed but not overflowing.
Topping: In a small bowl, combine ½ cup breadcrumbs with 1 tablespoon of oil. Sprinkle this breadcrumb mixture evenly over the tops of the stuffed peppers to create a crispy topping.
Bake: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes. If the breadcrumb tops are not golden brown after baking, switch the oven to broil and broil the peppers for 1 to 2 minutes, watching closely to prevent burning, until the tops achieve a rich golden brown color.

Notes

Use a mix of bell pepper colors to make a visually appealing dish.
Smashed fennel seeds release more aroma and flavor, adding depth to the filling.
For a gluten free version, substitute regular breadcrumbs with gluten free breadcrumbs.
Make sure to drain liquid from peppers after initial baking to prevent sogginess.
Broiling at the end adds a delightful crunchy topping but watch carefully as it can burn quickly.
This recipe can be prepared ahead and refrigerated before baking; just add extra baking time if baking from cold.