Description
These Tuscan Ricotta Stuffed Peppers offer a vibrant and creamy Mediterranean-inspired dish, combining tender roasted bell peppers filled with a flavorful ricotta and spinach mixture, topped with a crunchy breadcrumb crust. This recipe is an easy, comforting vegetarian main or side that’s perfect for weeknight dinners or entertaining guests.
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 cheese (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 black pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp olive oil
Instructions
- Prep Peppers: Preheat your oven to 400°F (204°C). Slice the 4 bell peppers in half lengthwise, removing seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet and brush all over with 1 Tbsp olive oil. Bake for about 20 minutes until they begin to soften. Drain excess water from each pepper and reduce the oven temperature to 350°F (176°C).
- Prepare Filling: While the peppers roast, microwave 4 cups of fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach, then combine it in a large bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, thyme, smashed fennel seeds, salt, pepper, and the 2 eggs. Mix thoroughly to create a uniform filling.
- Stuff Peppers: Evenly fill each roasted pepper half with the prepared ricotta and spinach mixture, pressing gently to fill all cavities.
- Prepare Topping: In a small bowl, mix ½ cup breadcrumbs with 1 Tbsp olive oil. Sprinkle this breadcrumb mixture evenly over the stuffed peppers to create a crunchy topping.
- Bake Stuffed Peppers: Return the peppers to the oven and bake at 350°F (176°C) for 30 minutes. Check if the topping is golden brown; if not, turn on the broiler and broil for 1 to 2 minutes while watching closely until the topping browns perfectly without burning.
Notes
- Storage: Best eaten the same day, but leftovers keep well in a sealed container in the fridge for up to 4 days. To reheat, warm in the oven until heated through.
- Adding Protein: Incorporate crispy tofu or chickpeas into the filling mixture for extra protein boost.
- Gluten-Free Option: Use gluten-free breadcrumbs instead of regular ones to accommodate gluten intolerance.
- Frozen Spinach: If using frozen spinach, thaw completely and squeeze out excess moisture before mixing into the filling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
