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Herby Ricotta Stuffed Peppers

Heavenly Herby Ricotta Stuffed Peppers in Under an Hour

Herby Ricotta Stuffed Peppers are a vibrant, vegetarian delight that comes together in under an hour, perfect for any gathering or weeknight craving.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 3 whole Bell Peppers Choose vibrant colors like red, yellow, or orange; poblano for a spicy twist.
  • 2 tablespoons Olive Oil Feel free to substitute with any neutral oil.
For the Filling
  • 1 cup Fresh Spinach Frozen spinach can work, just ensure it's thoroughly drained.
  • 1 cup Ricotta Cheese Cottage cheese works as a lighter option.
  • 1 cup Shredded Mozzarella Cheese Omit for a vegan version or use dairy-free alternatives.
  • 1/2 cup Grated Parmesan Use nutritional yeast for a vegan twist.
  • 3 tablespoons Sliced Green Onions Shallots or yellow onions are good substitutes.
  • 1/4 cup Chopped Fresh Basil Dried basil can stand in (1 tsp) if unavailable.
  • 1/4 cup Flat-leaf Parsley Can be swapped for chives or omitted if desired.
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Fennel Seeds Italian seasoning is a great alternative.
  • 1 teaspoon Salt Adjust to suit taste preferences.
  • 1/2 teaspoon Pepper Adjust to suit taste preferences.
  • 2 large Eggs For a vegan option, a flax or chia egg is perfect.
  • 1/2 cup Breadcrumbs Gluten-free breadcrumbs are available for those with dietary needs.

Equipment

  • oven
  • Baking sheet
  • Microwave
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Halve each bell pepper, removing seeds and membranes. Place cut-side up on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 20 minutes until softened.
  2. Microwave fresh spinach for 1-2 minutes until wilted. In a bowl, combine wilted spinach, ricotta, mozzarella, parmesan, green onions, basil, parsley, and dried herbs. Season with salt and pepper, add eggs, and stir well to mix.
  3. Fill each pepper half with the herby ricotta mixture, packing it in well. Arrange stuffed peppers back on the baking sheet snugly.
  4. Mix breadcrumbs with a drizzle of olive oil and sprinkle evenly over each stuffed pepper for crunch. Elevate presentation with a golden color.
  5. Reduce oven temperature to 350°F (176°C) and bake for an additional 30 minutes. Optionally broil for a crispy finish. Your stuffed peppers are now ready to impress!

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 25gProtein: 16gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 400mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

Ensure to drain any excess moisture from roasted peppers before stuffing to avoid sogginess. For added protein, mix in cooked ground meat, chickpeas, or lentils. Use cottage cheese for a lighter filling and opt for gluten-free breadcrumbs as needed.

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