Easy Cheesy Ricotta Stuffed Peppers
These comforting Ricotta Stuffed Peppers combine vibrant bell peppers with a creamy, savory filling of ricotta, mozzarella, Parmesan, and fresh herbs. Easy and quick to prepare, this dish feels gourmet without the fuss, perfect for busy weeknights or impressing guests.
Equipment
- Oven
- Baking dish
- Dry skillet
- Large bowl
- Small bowl
Ingredients
- 4 bell peppers any color, sliced in half lengthwise
- 1 Tablespoon olive oil
- 4 cups fresh spinach packed, wilted and squeezed dry
- 15 oz ricotta cheese (whole milk recommended)
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup sliced green onions
- 0.5 cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fennel seed roughly smashed
- 1 teaspoon salt to taste
- 0.5 teaspoon pepper to taste
- 2 large eggs whisked
- 0.5 cup breadcrumbs (Panko recommended)
- 1 Tablespoon oil for breadcrumbs
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Carefully slice your bell peppers in half lengthwise, then scoop out all seeds and membranes.
- Step 3: Toss the pepper halves with 1 tablespoon of olive oil. Arrange them cut-side up in a baking dish.
- Step 4: Pop the peppers into the preheated oven for 15 minutes to soften them.
- Step 5: While peppers pre-bake, wilt fresh spinach in a dry skillet. Once wilted, squeeze out all excess water and give it a rough chop.
- Step 6: In a large bowl, combine ricotta, mozzarella, Parmesan, green onions, basil, parsley, rosemary, thyme, smashed fennel seed, salt, and pepper. Stir until beautifully combined.
- Step 7: Pour the whisked eggs into the ricotta mixture and stir until fully incorporated.
- Step 8: Gently fold in the chopped, wilted, and well-squeezed spinach.
- Step 9: Generously spoon the creamy ricotta mixture into each pre-baked pepper half, mounding it up slightly.
- Step 10: In a small separate bowl, mix the breadcrumbs with the remaining 1 tablespoon of oil.
- Step 11: Sprinkle the oiled breadcrumbs evenly over the top of your stuffed peppers.
- Step 12: Bake for an additional 25-30 minutes, or until the peppers are perfectly tender and the breadcrumb topping is a gorgeous golden brown.
- Step 13: Once out of the oven, let your beautiful stuffed peppers rest for a few minutes before serving warm.
Notes
Substitutions & Additions: You can use large zucchini halves or tomatoes instead of bell peppers. For added protein, brown some ground beef, turkey, or Italian sausage. Experiment with other cheeses like Provolone or smoked gouda. Add a pinch of red pepper flakes for heat or other dried herbs like oregano or marjoram. For a saucier dish, pour a thin layer of marinara sauce into the baking dish or drizzle over the top. Gluten-free breadcrumbs or crushed pork rinds can be used as alternatives to Panko.
Tips for Success: Don't skip the initial 15-minute pre-bake of the peppers to ensure they soften. Crucially, squeeze the wilted spinach as dry as possible to prevent a watery filling. Mix the filling until just combined to keep the ricotta light and creamy. If time allows, let the filling rest for 15-20 minutes before stuffing to allow flavors to mingle. This recipe is great for meal prepping; prepare the filling and pre-bake peppers a day in advance.
Storage & Reheating: Leftover stuffed peppers will keep in an airtight container in the fridge for up to 3-4 days. Cooked peppers can be frozen for up to 3 months by wrapping individually in plastic wrap and then foil. Thaw overnight in the fridge. Reheat refrigerated or thawed peppers in a 350°F (175°C) oven for 15-20 minutes (refrigerated) or 25-30 minutes (thawed) until heated through. Microwaving is quicker but may reduce topping crispiness.