Herby Ricotta Stuffed Peppers
User Reviews
4.8
46 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
386 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Italian
Herby Ricotta Stuffed Peppers
Report
These Herby Ricotta Stuffed Peppers taste straight out of Tuscany with fresh herbs, creamy ricotta, and sharp parmesan. Ready in under an hour (with minimal hands-on time), they're a simple side dish that packs a punch of flavor.
Share:
Ingredients
Pepper
- 4 bell pepper any color
- 1 Tbsp olive oil 15 mL
Filling
- 4 cups spinach fresh
- 1 oz tub ricotta cheese 425 g
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese 56 g, grated
- ½ cup green onion about 4 green onions, sliced
- ½ cup basil chopped, fresh
- 1 handful parsley aka Italian parsley, flat-leaf, chopped
- 1 tsp rosemary roughly smash the fennel seeds to release their flavor, each dried; whole list separated
- 1 tsp thyme
- 1 tsp fennel seed
- 1 tsp salt
- ½ tsp black pepper
- 2 large egg
Topping
- ½ cup breadcrumbs
- 1 Tbsp neutral cooking oil generic cooking oil
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, removing seeds and ribs. Set peppers cut side up on a parchment-lined baking sheet and brush all over with olive oil. Bake for about 20 minutes, or until they begin to soften. When finished, drain the water out of each pepper and reduce oven temperature to 350°F (176°C).
- Mix: Meanwhile, microwave spinach for 15 to 30 seconds, or until wilted down. Roughly chop, then combine it in a large bowl with all remaining Filling ingredients.
- Stuff: Fill peppers evenly with the ricotta mixture.
- Topping: In a small bowl, combine breadcrumbs and 1 Tbsp of oil. Sprinkle this evenly over the peppers.
- Bake: Return peppers to oven and bake for 30 minutes. If the tops aren't golden brown at this point, turn on the broiler and let them brown, watching closely until they're done (it won't take more than a minute or two!)
Notes
- Storage: These peppers are best eaten the day of but leftovers will keep in the fridge sealed for up to 4 days. To reheat, pop them in the oven until heated through.
- Can I add more protein to these? Yes, you can add crispy tofu or chickpeas to the mixture for additional protein.
- Can I use gluten-free bread crumbs? Yup, these will work just fine for this recipe!
- Can I use frozen spinach? Yes, just be sure to thaw it completely and squeeze as much moisture out as possible before mixing with everything else.
Nutrition Information
Show Details
Serving
1serving
Calories
386kcal
(19%)
Carbohydrates
22.3g
(7%)
Protein
24.5g
(49%)
Fat
22.8g
(35%)
Saturated Fat
9.9g
(50%)
Cholesterol
139mg
(46%)
Sodium
1047mg
(44%)
Potassium
514mg
(11%)
Fiber
3.5g
(14%)
Sugar
3.5g
(7%)
Calcium
545mg
(55%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 22.3g | 7% |
| Protein | 24.5g | 49% |
| Fat | 22.8g | 35% |
| Saturated Fat | 9.9g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 1047mg | 44% |
| Potassium | 514mg | 11% |
| Fiber | 3.5g | 14% |
| Sugar | 3.5g | 7% |
| Calcium | 545mg | 55% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
46 reviews
Excellent
Other Recipes
You'll Also Love
