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These herby ricotta stuffed peppers taste straight out of Tuscany with fresh herbs, creamy ricotta, and sharp parmesan. Ready in under an hour (with minimal hands-on time), they’re a simple side dish that packs a punch of flavor.

Ricotta stuffed peppers on a platter.
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For someone who loves Italy and Italian food, the need to have good Italian recipes on Live Eat Learn is strong!

We have Bruschetta Pizza and Classic Panzanella among some of the most popular ones, but these herby stuffed ricotta peppers may take the cake as my personal favorite.

Reader rating

★★★★★

“This was so good and simple to make. I followed the recipe exactly. Definitely will be making this dish again” —Krista

Add your review

Ricotta stuffed peppers on a platter.

You’ll have these on repeat

  • Flavor, flavor, flavor. With 3 kinds of cheese and so many herbs, these just have so much flavor and I want to scream it from the rooftop!
  • Toasty and crunchy yet creamy thanks to being topped with breadcrumbs that are toasted to perfection.
  • Quick and pretty which is ideal if you are feeding guests. The stuffed peppers only take 35 minutes but people will be oohing and awing over them!

recipe testing notes

Through testing this recipe many times, I’ve learned a few things. Here’s what you need to know:

  • Pre-baking the peppers helps to release excess moisture from the peppers thus preventing the filling from getting soggy.
  • Adding an egg to the filling ensures the cheese mixture thickens enough so while its not *necessary* taste wise, it is for texture.
  • Topping with breadcrumbs makes all the difference because it adds that contrast of textures we are all after in the perfect bite!
Ricotta stuffed peppers on a platter.
The inside is creamy and cheesy while the top is crispy. So many tasty textures!

Pairing ideas

P.S. Try my unstuffed pepper casserole next! It’s a fuss-free Tex Mex take on stuffed peppers.

Ricotta stuffed peppers on a platter.
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Herby Ricotta Stuffed Peppers

4.80 from 25 ratings
By: Sarah Bond
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 4 servings
These herby ricotta stuffed peppers are filled with creamy ricotta, fresh herbs, and sharp parmesan—an easy, flavor-packed side dish ready in under an hour.

Ingredients 

Pepper

  • 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, aka Italian parsley
  • 1 tsp each dried rosemary, dried thyme, fennel seed, and salt, roughly smash the fennel seeds to release their flavor
  • ½ tsp pepper
  • 2 large eggs

Topping

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Instructions 

  • Prep: Preheat oven to 400°F (204°C). Cut 4 bell peppers in half lengthwise, removing seeds and ribs. Set peppers cut side up on a parchment-lined baking sheet and brush all over with 1 Tbsp olive oil. Bake for about 20 minutes, or until they begin to soften. When finished, drain the water out of each pepper and reduce oven temperature to 350°F (176°C).
    Halved bell peppers on a baking sheet.
  • Mix: Meanwhile, microwave 4 cups fresh spinach for 15 to 30 seconds, or until wilted down. Roughly chop, then combine it in a large bowl with all remaining Filling ingredients.
    Filling for stuffed peppers in a bowl.
  • Stuff: Fill peppers evenly with the ricotta mixture.
    Filling for stuffed peppers in peppers.
  • Topping: In a small bowl, combine ½ cup breadcrumbs and 1 Tbsp oil. Sprinkle this evenly over the peppers.
    Uncooked stuffed peppers.
  • Bake: Return peppers to oven and bake for 30 minutes. If the tops aren't golden brown at this point, turn on the broiler and let them brown, watching closely until they're done (it won't take more than a minute or two!)
    Ricotta stuffed peppers on a platter.

Notes

Storage: These peppers are best eaten the day of but leftovers will keep in the fridge sealed for up to 4 days. To reheat, pop them in the oven until heated through.
Can I add more protein to these? Yes, you can add crispy tofu or chickpeas to the mixture for additional protein.
Can I use gluten-free bread crumbs? Yup, these will work just fine for this recipe!
Can I use frozen spinach? Yes, just be sure to thaw it completely and squeeze as much moisture out as possible before mixing with everything else.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 22.3g | Protein: 24.5g | Fat: 22.8g | Saturated Fat: 9.9g | Cholesterol: 139mg | Sodium: 1047mg | Potassium: 514mg | Fiber: 3.5g | Sugar: 3.5g | Calcium: 545mg | Iron: 4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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4.80 from 25 votes (6 ratings without comment)

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55 Comments

  1. Melanie says:

    I love stuffed peppers and these look delicious!

    Reply
    1. Sarah says:

      Thanks, Melanie! 😀

  2. Annie Cho says:

    Love that these are vegetarian! They look delicious and your food photography is amazing!
    xoxo
    Annie

    Reply
    1. Sarah says:

      Thanks so much, Annie! So many stuffed pepper recipes are full of meat, so I was happy to find this veg version in the cookbook 🙂

  3. stephanie ziemer says:

    4 stars
    I’ve made Greek stuffed bellpeppers for years with hamburger, tomato, mint, parsley & rice, but these vegetarian options sound delicious. I’ll have to try them.

    Reply
    1. Sarah says:

      Thanks Stephanie! I never thought to put mint into a dish like this before I made this recipe but it’s perfect!

  4. kristen says:

    5 stars
    i love the addition of the ricotta! This looks so delicious!

    Reply
    1. Sarah says:

      Thanks, Kristen! The ricotta does wonders in this recipe 🙂

  5. Eryn says:

    I love stuffed peppers. These sound phenomenal

    Reply
    1. Sarah says:

      Thanks so much, Eryn!

  6. Maud says:

    5 stars
    These look amazing. Mixing peppers and ricotta is always a winner so they’ve made it to my meal planning for next week! Thank you for sharing.

    Reply
    1. Sarah says:

      They’re probably so easy for meal prepping too. You could probably prep them ahead of time then bake on the day of 😀

  7. Allison - Celebrating Sweets says:

    5 stars
    A bell pepper stuffed with cheese?! Yes, please!

    Reply
    1. Sarah says:

      I know right? The Italians know how to eat!

  8. Kerri says:

    5 stars
    These look amazing! Cheese is the best.

    Reply
    1. Sarah says:

      Thanks, Kerri! Cheese is life, haha 😀

    2. Joe reiney says:

      5 stars
      I thought this recipe was super. I followed the recipe and it was cheesy and yummy. The breadcrumbs added some nice texture. I used it as a side dish to grilled pork tenderloin. Definitely recommend pre-cooking the peppers to get them soft. Great flavor! Will definitely make again!

  9. Leah says:

    YES YES YES!! I have been looking for more meatless meals and this is perfect!! Thank you!!

    Reply
    1. Sarah says:

      So happy I could help, Leah!

  10. Sarah says:

    Thanks, Martha! 🙂

    Reply