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Tuscan Ricotta Stuffed Peppers Recipe

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3.9 from 32 reviews

Delight in these Tuscan Ricotta Stuffed Peppers, a flavorful and hearty vegetarian dish featuring tender bell peppers filled with a creamy blend of ricotta, fresh spinach, mozzarella, parmesan, and aromatic herbs. Baked to perfection with a golden breadcrumb topping, this recipe is perfect for a cozy dinner or meal prep.

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 cheese (56 g)
  • ½ cup sliced green onions (about 4 green onions)
  • ½ cup chopped fresh basil
  • 1 handful chopped flat-leaf parsley (Italian parsley)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp fennel seed (roughly smashed)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 large eggs

Topping

  • ½ cup breadcrumbs
  • 1 Tbsp olive oil

Instructions

  1. Prep Peppers: Preheat your oven to 400°F (204°C). Cut each bell pepper in half lengthwise, removing all seeds and ribs. Place the pepper halves cut side up on a parchment-lined baking sheet and brush them with 1 tablespoon of olive oil. Bake for about 20 minutes, until the peppers start to soften. After baking, carefully drain excess water from each pepper and reduce the oven temperature to 350°F (176°C).
  2. Prepare Filling: While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until wilted, then roughly chop it. In a large bowl, combine the chopped spinach with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, fresh basil, chopped flat-leaf parsley, dried rosemary, dried thyme, smashed fennel seeds, salt, black pepper, and eggs. Mix thoroughly until all ingredients are well incorporated.
  3. Stuff Peppers: Evenly fill each prepared pepper half with the ricotta and spinach mixture, making sure to level the filling for even cooking.
  4. Add Topping: In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil until combined. Sprinkle this breadcrumb mixture evenly over the stuffed peppers to create a crunchy topping.
  5. Bake to Finish: Place the stuffed peppers back in the oven and bake for 30 minutes at 350°F (176°C). If the breadcrumb topping isn’t golden brown after baking, turn the broiler on and broil the peppers for 1 to 2 minutes, watching closely until the tops are nicely browned and crispy.

Notes

  • Storage: These stuffed peppers are best enjoyed fresh on the day of preparation, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheating: To reheat, place the peppers in the oven just until heated through to retain their texture and flavor.
  • Variations: You can substitute the spinach with kale or Swiss chard for a different green flavor.
  • Breadcrumbs: For a gluten-free version, use gluten-free breadcrumbs.

Find it online: https://deliciousyum.com/tuscan-ricotta-stuffed-peppers-recipe/