Herby Ricotta Stuffed Peppers
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.
Servings: 4 servings
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
- ½ cup breadcrumbs
- 1 Tbsp oil
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).
- 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.
- Stuff: Fill peppers evenly with the ricotta mixture.
- Topping: In a small bowl, combine ½ cup breadcrumbs and 1 Tbsp oil. Sprinkle this evenly over the 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!)
Video
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
