0 from 69 votes
Herby Ricotta Stuffed Peppers
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 386 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian
Ingredients
Pepper
- 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 56 g
- ½ cup sliced green onions about 4 green onions
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley aka Italian parsley
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt roughly smash the fennel seeds to release their flavor
- ½ tsp pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp 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!)
Cup of Yum
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
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
(15%)
Fiber
3.5g
(14%)
Sugar
3.5g
(7%)
Calcium
545mg
(55%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 386
% 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.