Description
Tuscan Ricotta Stuffed Peppers are a cozy, cheesy dinner made with creamy ricotta, fresh spinach, fragrant herbs, and a golden breadcrumb topping. These oven-baked bell peppers are easy enough for busy weeknights but special enough to serve guests. A comforting Italian-inspired meal that’s simple, wholesome, and full of flavor.
Ingredients
Scale
Peppers
- 4 bell peppers, any color
- 1 Tbsp olive oil
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)
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp fennel seed (lightly crushed)
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep the Peppers:
Preheat oven to 400°F (204°C). Slice bell peppers in half lengthwise and remove seeds and ribs. Place cut side up on a parchment-lined baking sheet. Brush with olive oil and bake for 20 minutes, until slightly softened. Drain any liquid from peppers and reduce oven temperature to 350°F (176°C). - Prepare the Spinach:
Microwave spinach for 15–30 seconds until wilted. Roughly chop. - Make the Filling:
In a large bowl, combine ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, crushed fennel seed, salt, pepper, eggs, and chopped spinach. Mix until fully combined. - Stuff the Peppers:
Spoon the ricotta mixture evenly into each pepper half. - Add the Topping:
In a small bowl, mix breadcrumbs and oil. Sprinkle evenly over stuffed peppers. - Bake:
Bake at 350°F (176°C) for 30 minutes. Broil for 1–2 minutes if needed to achieve a golden top. Watch carefully.
Notes
- Drain peppers after roasting to prevent a watery filling.
- Frozen spinach can be used—just thaw and squeeze out excess moisture.
- For extra flavor, drizzle with olive oil or serve with warm marinara.
- Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 pepper halves
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 125 mg