Created on August 18th, 2025 at 05:51 pm
Creamy, cheesy, veggie-packed comfort food 🌿
These Tuscan Herby Ricotta Stuffed Peppers are bursting with vibrant Mediterranean flavor—like a cozy Italian countryside meal, minus the plane ticket. Tender roasted bell peppers are filled with a rich, herb-infused ricotta mixture, layered with mozzarella, parmesan, spinach, and fresh basil. Whether you’re whipping up an easy vegetarian dinner, meal-prepping for the week, or need a crowd-pleasing side dish, this recipe is your new go-to. Bonus: it’s ready in under an hour with minimal hands-on time, so it’s perfect for busy weeknights. 🍽️ These ricotta peppers are a smart, satisfying way to use up summer produce while keeping things meatless and simple!
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 pepper halves (4 full servings)
📝 Ingredients List
🌶️ 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)
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp each: dried rosemary, dried thyme, fennel seed, and salt
(Lightly crush fennel seeds for best flavor) - ½ tsp ground black pepper
- 2 large eggs
🔥 Topping
- ½ cup breadcrumbs
- 1 Tbsp olive oil
👩🍳 Step-by-Step Beginner-Friendly 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 and brush with olive oil.
Roast for 20 minutes until they begin to soften.
After baking, tilt each pepper to drain any water. Reduce oven to 350°F (176°C). - Make the filling:
Microwave spinach for 15–30 seconds until wilted.
Roughly chop, then combine with ricotta, mozzarella, parmesan, herbs, spices, and eggs in a large bowl. Mix well until creamy and evenly blended. - Stuff the peppers:
Spoon the ricotta mixture evenly into each roasted pepper half, pressing slightly to pack it in. - Add the topping:
In a small bowl, stir together breadcrumbs and 1 Tbsp oil.
Sprinkle evenly over the stuffed peppers for that golden, crispy finish. ✨ - Bake:
Return to oven and bake at 350°F for 30 minutes.
If tops aren’t golden, broil for 1–2 minutes—watch closely to avoid burning!
💡 Pro Tips
- Storage: Keep leftovers sealed in the fridge up to 4 days. Reheat in oven or toaster oven for best texture.
- Add Protein: Stir in crispy tofu or canned chickpeas for extra plant-based power.
- Gluten-Free Swap: Use gluten-free breadcrumbs—works great!
- Serving Ideas: These pair beautifully with a fresh green salad or garlic bread for a full meal. 🍞🥗
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 386 | 24.5g | 22.3g | 22.8g | 3.5g | 3.5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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