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Herby Ricotta Stuffed Peppers

Herby Ricotta Stuffed Peppers That Will Wow Your Taste Buds

Herby Ricotta Stuffed Peppers are a delightful vegetarian dish packed with creamy ricotta, aromatic herbs, and sharp parmesan.
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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
  • 4 pieces Bell Peppers Any color of your choice.
  • 2 tbsp Olive Oil Can substitute with avocado oil.
For the Filling
  • 1 cup Fresh Spinach Can use frozen, ensure it's well-drained.
  • 1 cup Ricotta Cheese Cottage cheese can be used for a lighter option.
  • 1 cup Shredded Mozzarella Cheese Provolone can be used as a substitute.
  • 1/2 cup Grated Parmesan Nutritional yeast can be used for a vegan option.
  • 2 pieces Sliced Green Onions Regular onions can substitute if needed.
  • 1/4 cup Chopped Fresh Basil Can replace with parsley or oregano.
  • 1/4 cup Chopped Flat-leaf Parsley
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Dried Fennel Seed
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 pieces Large Eggs Flax eggs can be used for a vegan choice.
  • 1/2 cup Breadcrumbs Can opt for gluten-free breadcrumbs.

Equipment

  • Oven
  • microwave
  • mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions for Herby Ricotta Stuffed Peppers
  1. Preheat your oven to 400°F (204°C). Slice the bell peppers in half and remove the seeds, placing them cut side up on a parchment-lined baking sheet. Brush the insides with olive oil. Bake for 20 minutes.
  2. Microwave the fresh spinach on high for 15-30 seconds until wilted. Chop it and transfer to a mixing bowl. Incorporate the ricotta, mozzarella, parmesan, green onions, basil, parsley, and all dried herbs. Stir until creamy and well combined.
  3. Remove the peppers from the oven and cool slightly. Drain any excess water. Fill each pepper half with the ricotta mixture, packing it lightly.
  4. Combine the breadcrumbs with a drizzle of olive oil in a small bowl. This will be your crunchy topping.
  5. Lower the oven temperature to 350°F (176°C) and return the stuffed peppers to bake for an additional 30 minutes until golden brown. If necessary, broil for 2-3 minutes.
  6. Allow the peppers to cool for a few minutes before serving. Enjoy with a garden salad or garlic bread.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 28gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Ensure the spinach is drained to avoid sogginess. Monitor the broiler to prevent burning. Experiment with fresh herbs for added flavor. Store leftovers in an airtight container for up to 4 days.

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