Herby Ricotta Stuffed Peppers: Easy, Flavor-Packed Delight
Enjoy Herby Ricotta Stuffed Peppers, a delightful dish filled with ricotta, spinach, and herbs for a burst of flavor.
Equipment
- oven
- baking dish
- mixing bowl
Ingredients
Peppers
- 4 whole bell peppers any color
- 1 tablespoon 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 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fennel seed roughly smash the fennel seeds to release their flavor
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs see [how to make breadcrumbs](https://www.liveeatlearn.com/how-to-make-bread-crumbs/)
- 1 tablespoon oil
Instructions
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large mixing bowl, combine the spinach, ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, fennel seeds, salt, pepper, and eggs. Mix well.
- Drizzle olive oil on the inside of the bell peppers, then fill them generously with the ricotta mixture.
- Top each filled pepper with breadcrumbs and drizzle with oil.
- Place the peppers in a baking dish and cover with aluminum foil.
- Bake for 30 minutes, removing the foil for the last 10 minutes to brown the tops.
- Let cool slightly before serving.
Notes
These stuffed peppers can be made ahead and stored in the fridge before baking, making them convenient for busy weeknights.
Nutrition
Serving: 1pepperCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 85mgCalcium: 300mgIron: 2mg
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