Herby Ricotta Stuffed Peppers

These herby ricotta stuffed peppers are filled with creamy ricotta, fresh herbs, and sharp parmesan, making a flavorful and easy side dish ready in less than an hour. Perfect for a weeknight meal or a dinner party, they bring a comforting mix of textures and tastes that everyone enjoys.

I first made these stuffed peppers on a chilly evening and found their warmth and herbaceous taste instantly comforting. Since then, they have become a favorite for both casual dinners and special occasions.

Gather Your Ingredients

• Four bell peppers any color: adds sweetness and soft texture when baked& choose peppers that are firm and heavy for their size
• One tablespoon olive oil: adds richness and helps soften the peppers during baking& use good quality extra virgin olive oil for best flavor
• Four cups fresh spinach: provides earthiness and moisture& fresh spinach is best but you can substitute with thawed and well-drained frozen spinach
• One 15-ounce tub ricotta cheese: adds a creamy, mild base for the filling& look for full fat ricotta for optimal richness
• One cup shredded mozzarella cheese: for melty gooeyness that binds the filling together& fresh mozzarella will also work but shred it first
• Half cup grated parmesan cheese: delivers sharp, savory notes& fresh grated parmesan is worth the extra effort for its bright flavor
• Half cup sliced green onions: give a mild onion flavor with a bit of crunch& choose fresh green onions with bright green tops
• Half cup chopped fresh basil: brings fragrant herbal notes& avoid wilted leaves for best taste
• One handful chopped flat-leaf parsley: adds freshness and a slight peppery bite& wash thoroughly before chopping
• One teaspoon each dried rosemary, dried thyme, fennel seed and salt: these dried herbs add complexity& lightly crushing fennel seeds helps release their aromatic oils
• Half teaspoon black pepper: balances the flavors with gentle heat
• Two large eggs: act as a binder to hold the filling together while baking
• Half cup breadcrumbs for topping: creates a crisp golden crust when combined with oil& plain or seasoned breadcrumbs can be used
• One tablespoon oil for coating the breadcrumbs: helps them toast up nicely in the oven

How to Make It

Sauté the Filling:

Microwave the spinach for approximately 15 to 30 seconds until wilted then roughly chop it. In a large bowl, combine the spinach with ricotta cheese, mozzarella, parmesan, green onions, basil, parsley, dried rosemary, thyme, fennel seeds, salt, pepper, and eggs. Mix everything thoroughly to create a uniform filling.

Prepare the Peppers:

Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Cut each bell pepper in half lengthwise and remove all seeds and ribs carefully to create a hollow shell. Set the peppers cut side up on a parchment-lined baking sheet. Brush all sides of the peppers generously with olive oil to prevent drying during baking. Bake them for around 20 minutes until they soften slightly. After baking, carefully drain any water that has collected inside the peppers. Reduce oven temperature to 350 degrees Fahrenheit (176 degrees Celsius).

Stuff the Peppers:

Evenly scoop the ricotta and herb mixture into each softened pepper half. Press gently to fill every nook and cranny without overstuffing.

Add the Breadcrumb Topping:

In a small bowl, combine the breadcrumbs with one tablespoon of oil. Sprinkle this mixture evenly over the stuffed peppers to form a crunchy topping that will brown beautifully during the final baking step.

Bake Until Golden:

Return the baking sheet with stuffed peppers to the oven and bake for 30 minutes to allow the filling to set and the topping to become golden brown. If the breading needs a bit more color after baking, turn on the broiler and watch carefully for the breadcrumbs to toast—this will take just a minute or two so be vigilant to prevent burning.

This recipe really shines because of the fresh herbs. My favorite ingredient is the fresh basil which adds an unmistakable aromatic note that brightens the creamy filling. One winter, while making these peppers for a family gathering, everyone kept asking for more because the combination of warm cheese and fragrant herbs was irresistible.

Flavor Boosters

Storage Tips
Store leftover peppers in an airtight container in the refrigerator and consume within four days. Reheat them gently in an oven or toaster oven to bring back the crisp top and warm filling. Avoid microwaving if possible as it can make the peppers soggy.

Serving Suggestions

If you cannot find fresh basil or parsley, substitute with a teaspoon of herbes de Provence or Italian seasoning herbs for a similar flavor profile. You can swap mozzarella for provolone or gouda if you want a slightly different cheese character. For a dairy-free version, try vegan ricotta and cheese alternatives available at many stores.

Creative Twists

Serve these stuffed peppers alongside a crisp green salad and some crusty bread to soak up any juices. They also pair well with roasted or grilled meats for a heartier meal. A drizzle of balsamic glaze on top after baking adds a subtle sweetness and an elegant touch.

This recipe combines comforting warmth with fresh herbal brightness making it perfect for any occasion. Enjoy the satisfying blend of creamy ricotta and sharp parmesan in every bite.

Common Questions About the Recipe

→ Can I add protein to the filling?

Yes, crispy tofu or chickpeas can be mixed into the ricotta and herb blend to boost protein content without compromising flavor or texture.

→ Are gluten-free breadcrumbs usable here?

Absolutely, gluten-free breadcrumbs work well to achieve the same crispy topping texture while keeping the dish gluten-free.

→ Is frozen spinach a suitable substitute?

Frozen spinach can be used if thoroughly thawed and well-drained to avoid excess moisture in the filling.

→ How should leftovers be stored?

Store covered in the refrigerator for up to 4 days. Reheat in the oven until warmed through for best texture.

→ What temperature should the oven be for baking?

Start by roasting the peppers at 400°F (204°C) to soften, then bake filled peppers at 350°F (176°C) until golden and cooked through.