Nothing says comfort food like a warm, cheesy pepper bursting with herbs and fresh spinach, and this Herby Ricotta Stuffed Peppers Recipe is exactly that kind of dish. It’s a vibrant, nourishing meal that perfectly balances creamy ricotta, melty mozzarella, and a fresh herb medley all nestled inside tender roasted bell peppers. Whether you’re cooking for a family dinner or a casual get-together with friends, this recipe is guaranteed to please and bring everyone to the table with smiles. Plus, it’s surprisingly easy to make, with simple ingredients that come together in a way that feels special and utterly delicious.

Ingredients You’ll Need

A clear glass bowl shows a mixture with four visible layers: at the bottom, a bed of chopped green herbs; on top of that, two bright yellow egg yolks side by side; next, a thick white creamy dollop and a smaller scoop of a beige paste placed near the top left edge; covering most of the center and right, a generous layer of finely grated pale yellow cheese sprinkled with dark brown dried herbs and a pinch of salt and pepper. The bowl sits on a white marbled surface with soft natural light highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the first step to nailing this Herby Ricotta Stuffed Peppers Recipe. Each element plays a critical role in delivering flavor, texture, and visual appeal, making your final dish truly shine.

4 bell peppers (any color): Choose bright, firm peppers for the perfect vessel that roasts beautifully without falling apart.
1 Tbsp olive oil (15 mL): Helps to roast the peppers and adds a lovely richness to the filling.
4 cups fresh spinach: Wilts down to a sweet, tender base that boosts the nutrients and freshness.
1 15-oz tub ricotta cheese (425 g): The creamy heart of the filling, bringing mild tang and a silky texture.
1 cup shredded mozzarella cheese: Adds melty, gooey goodness you’ll crave.
½ cup grated parmesan (56 g): Provides a sharp, nutty punch that complements the other cheeses perfectly.
½ cup sliced green onions (about 4 green onions): Introduces a subtle onion flavor and crunch.
½ cup chopped fresh basil: Bright, aromatic, and undeniably fresh—this herb brightens each bite.
1 handful chopped flat-leaf parsley (Italian parsley): Adds a crisp, grassy note that balances the richness.
1 tsp each dried rosemary, dried thyme, fennel seed, and salt: The dried herbs create complexity and depth, while fennel seeds bring a mild licorice sweetness.
½ tsp pepper: To finish off with a gentle heat that lifts the flavors.
2 large eggs: Help bind the filling, making it hold together beautifully.
½ cup breadcrumbs: For that irresistible golden crunch topping.
1 Tbsp oil: Combined with breadcrumbs to create a crispy, golden crust.

How to Make Herby Ricotta Stuffed Peppers Recipe

Step 1: Roast the Bell Peppers

Start by preheating your oven to 400°F (204°C). Cut each bell pepper in half lengthwise, then carefully remove the seeds and ribs. Place the peppers cut side up on a baking sheet lined with parchment paper and brush them all over with olive oil. This step not only adds flavor but also helps the peppers soften as they roast. Bake for about 20 minutes, until the peppers begin to soften. Once done, carefully drain out any liquid released and reduce your oven temperature to 350°F (176°C). This pre-roasting creates the perfect tender yet sturdy shell to hold the ricotta filling without getting soggy or falling apart.

Step 2: Prepare the Filling

While the peppers are roasting, take the fresh spinach and microwave it for 15 to 30 seconds, just until it wilts. This wilting helps reduce moisture and brings out a mild sweetness. Roughly chop the softened spinach and toss it into a large bowl with ricotta, mozzarella, parmesan, green onions, chopped basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Mixing all these ingredients together results in a filling that’s fragrant, creamy, and packed with vibrant herb flavors. The eggs do their magic by binding everything, while the mix of cheeses creates a luscious, comforting texture.

Step 3: Stuff the Peppers

Generate excitement as you evenly spoon the ricotta mixture into each roasted pepper half, filling them generously. The colors alone will make your mouth water—bright red, yellow, or green peppers bursting with creamy white and green herby filling. Be sure to press the filling down slightly so it settles nicely and will hold its shape during baking.

Step 4: Add the Crispy Topping

In a small bowl, combine the breadcrumbs with a tablespoon of oil, mixing well so the crumbs can toast up beautifully in the oven. Sprinkle this mixture evenly over the stuffed peppers. This topping creates a golden, crunchy finish that contrasts perfectly with the creamy filling and tender peppers below, adding that delightful texture everyone loves.

Step 5: Bake to Perfection

Return the stuffed peppers to your oven and bake at 350°F (176°C) for 30 minutes. The filling will become set and the cheeses will melt into a heavenly layer of gooey goodness. If the breadcrumb topping hasn’t browned to your liking, switch on the broiler for a minute or two—but watch closely! Just a quick broil will give you that irresistible crispy, golden crust.

How to Serve Herby Ricotta Stuffed Peppers Recipe

The image shows six stuffed bell peppers arranged on a white plate with a white marbled surface underneath. Each pepper is halved and filled with a creamy mixture topped with a golden-brown crispy layer. There are three colors of peppers: red, yellow, and green, each bright and slightly charred at the edges. The filling is light and creamy with visible green herbs mixed in. One yellow pepper is opened with a fork lifting a creamy, stretchy bite that shows melted cheese, with strings of cheese stretching from the filling to the fork. Fresh green parsley leaves garnish the plate around the peppers. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this dish even more, add a sprinkle of freshly grated parmesan and a few fresh basil leaves right before serving. A drizzle of good-quality extra virgin olive oil or a light squeeze of lemon juice can also brighten the flavors and add a fresh touch to the presentation.

Side Dishes

Herby Ricotta Stuffed Peppers Recipe pairs beautifully with light sides that let the dish shine. Think a crisp green salad with vinaigrette or some garlic-roasted potatoes for a cozy, satisfying meal. A crusty bread on the side can also work wonders to soak up any luscious cheese filling left on your plate.

Creative Ways to Present

If you’re serving this for a dinner party, arrange the stuffed peppers on a large platter garnished with fresh herbs and edible flowers for a stunning centerpiece. For a playful twist, serve individual halves atop mini bed of mixed greens or quinoa to add more texture and color. These peppers also make great party appetizers if you cut them into smaller halves or quarters.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Herby Ricotta Stuffed Peppers Recipe, store them in an airtight container in the refrigerator for up to 3 days. They taste just as comforting the next day and the flavors actually meld further overnight.

Freezing

This recipe freezes well if you want to save some for later. Wrap each stuffed pepper individually in plastic wrap and then place in a freezer-safe bag or container. They can be frozen for up to 2 months. Just remember that the texture of the bell pepper will soften slightly upon thawing, but the filling remains rich and flavorful.

Reheating

To warm up refrigerated or thawed stuffed peppers, place them in a preheated oven at 350°F (176°C) for about 15-20 minutes until heated through and the top is crisp again. Avoid microwaving if possible, as the breadcrumb topping can lose its crunch.

FAQs

Can I use other types of cheese besides ricotta?

Absolutely! While ricotta is key for that creamy texture, you can experiment with cottage cheese or mascarpone for slight variations in flavor and consistency. Just keep in mind each cheese has a different moisture level.

What if I don’t have fresh herbs?

If fresh herbs aren’t available, dried herbs can be used instead—just reduce the quantity since dried herbs are more concentrated. Fresh herbs, however, bring that vibrant flavor and freshness that really lifts the entire dish.

Can I make this recipe vegetarian?

This recipe is naturally vegetarian, packed with veggies and cheese. If you want to make it vegan, you’ll need to substitute the cheeses and eggs with plant-based alternatives, which will affect texture but can still be delicious.

Is it possible to prepare this recipe gluten-free?

Yes! Simply replace the breadcrumbs with gluten-free breadcrumbs or crushed nuts like almonds or walnuts to maintain that crunchy topping texture without gluten.

How do I know when the peppers are done?

The peppers should be tender but still hold their shape, and the filling should be set and bubbly. After baking, the breadcrumb topping should be golden brown and crisp to the touch.

Final Thoughts

This Herby Ricotta Stuffed Peppers Recipe is a total joy to make and eat. Each bite overflows with herbs, cheesy comfort, and vibrant veggies that feel both nourishing and indulgent. Give it a try soon—you’ll find it’s one of those dishes that quickly becomes a family favorite, perfect for any night you want something tasty, wholesome, and packed with love.