Description
These Ricotta Stuffed Peppers are loaded with creamy ricotta, fresh spinach, herbs, and gooey mozzarella, topped with golden breadcrumbs for the ultimate comfort meal. Perfect for busy weeknights or an impressive weekend dinner, they’re colorful, hearty, and oh-so-satisfying.
Ingredients
4 bell peppers (any color)
Olive oil (for brushing and breadcrumb topping)
2 cups fresh baby spinach
1 ½ cups ricotta cheese
1 cup shredded mozzarella
2 green onions, chopped
¼ cup fresh basil, chopped
¼ cup flat-leaf parsley, chopped
½ tsp dried rosemary
½ tsp dried thyme
¼ tsp dried fennel
Salt and black pepper, to taste
2 large eggs
½ cup breadcrumbs
Instructions
Preheat Oven: Heat oven to 400°F (204°C). Slice peppers in half lengthwise, remove seeds and ribs. Place cut-side-up on a parchment-lined baking sheet. Brush lightly with olive oil. Bake for 20 minutes until softened. Drain any liquid and reduce oven temperature to 350°F (176°C).
Prepare Filling: Microwave spinach for 15–30 seconds until wilted, then roughly chop. In a large mixing bowl, combine spinach, ricotta, mozzarella, green onions, basil, parsley, dried herbs, eggs, salt, and pepper. Mix until creamy and well combined.
Stuff Peppers: Spoon ricotta mixture evenly into pre-baked peppers, pressing gently to fill.
Add Topping: Mix breadcrumbs with 1 tablespoon olive oil. Sprinkle over the stuffed peppers.
Bake & Broil: Bake for 30 minutes. For extra golden tops, broil for 1–2 minutes, watching closely. Serve warm.
Notes
Cheese Options: Try cottage cheese (blended) or cream cheese for a twist.
Veggie Swap: Substitute spinach with chopped kale or sautéed zucchini.
Make Ahead: Assemble peppers earlier in the day, refrigerate, and bake before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 215 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 90 mg