Description
These herby ricotta stuffed peppers are a delicious and comforting vegetarian dish featuring bell peppers filled with a flavorful mixture of ricotta, mozzarella, fresh herbs, spinach, and parmesan, topped with a crispy breadcrumb crust and baked to golden perfection.
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 (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 pepper
- 2 large eggs
- ½ cup breadcrumbs
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise and remove the seeds and ribs carefully. Place the pepper halves cut side up on a parchment-lined baking sheet, brush them all over with 1 tablespoon of olive oil, then bake for about 20 minutes until they start to soften. Once done, drain any water from the peppers and reduce the oven temperature to 350°F (176°C).
- Mix: While the peppers bake, wilt the fresh spinach in the microwave for 15 to 30 seconds. Roughly chop the spinach then combine it in a large bowl with the ricotta, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, parsley, dried rosemary, thyme, smashed fennel seeds, salt, pepper, eggs, and ½ cup of breadcrumbs to create the flavorful filling.
- Stuff: Fill each pepper half evenly with the prepared ricotta and herb mixture, distributing it so each pepper is nicely packed but not overflowing.
- Topping: In a small bowl, mix ½ cup breadcrumbs with 1 tablespoon of oil until the crumbs are well coated. Sprinkle this mixture evenly over the tops of the stuffed peppers to create a crispy crust when baked.
- Bake: Return the stuffed peppers to the oven and bake them at 350°F (176°C) for 30 minutes. If the breadcrumb topping isn’t golden brown after 30 minutes, switch on the broiler and watch carefully, allowing the tops to brown for just 1 to 2 minutes until perfectly crisp and golden.
Notes
- You can use any color of bell peppers according to your preference or availability.
- Be sure to roughly smash the fennel seeds before adding to release their flavor fully.
- If you prefer a softer breadcrumb topping, reduce the broiling time.
- Leftover stuffed peppers can be refrigerated and gently reheated in the oven.
- For a gluten-free version, substitute breadcrumbs with gluten-free crumbs or crushed nuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
