Description
These Herby Ricotta Stuffed Peppers are a flavorful twist on traditional stuffed peppers, filled with a delicious mixture of ricotta, spinach, and herbs, topped with crispy breadcrumbs. Perfect for a vegetarian main course or a side dish.
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
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt
- ½ tsp pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, removing seeds and ribs. Bake for 20 minutes and drain excess water. Reduce oven temperature to 350°F (176°C).
- Mix: Microwave spinach until wilted, chop, and combine with remaining filling ingredients in a bowl.
- Stuff: Fill peppers evenly with the ricotta mixture.
- Topping: Combine breadcrumbs and oil, sprinkle over peppers.
- Bake: Bake stuffed peppers for 30 minutes at 350°F (176°C). Broil for a golden brown finish.
Notes
- Storage: Best consumed the same day, refrigerate leftovers for up to 4 days. Reheat in the oven.
- More Protein: Add crispy tofu or chickpeas for additional protein.
- Gluten-Free Option: Use gluten-free breadcrumbs.
- Frozen Spinach: Thaw completely and squeeze out excess moisture before use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 3.5g
- Sodium: 1047mg
- Fat: 22.8g
- Saturated Fat: 9.9g
- Carbohydrates: 22.3g
- Fiber: 3.5g
- Protein: 24.5g
- Cholesterol: 139mg
