Name: Tuscan Ricotta Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Tuscan
Ingredients: 4 bell peppers, any color; 1 Tbsp olive oil (15 mL); 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 pepper; 2 large eggs; ½ cup breadcrumbs; 1 Tbsp oil

Jump to Recipe· 4.2 from 80 reviews

If you love vibrant flavors paired with creamy textures, then you are going to adore this Tuscan Ricotta Stuffed Peppers Recipe. It perfectly balances sweet bell peppers with a rich ricotta filling bursting with fresh herbs, spinach, and a medley of cheeses. Each bite feels like a gentle hug from the Italian countryside, making it an irresistible dish for family dinners or impressing friends without breaking a sweat. The simple ingredients come together beautifully, showcasing just how flavorful and comforting a home-cooked meal can be!

Ingredients You’ll Need

The image shows five stuffed bell peppers placed on a white plate. Each pepper is halved and filled with a mixture that includes green leafy herbs and is topped with a golden brown crumb layer that looks crispy. The peppers are red, orange, and yellow, their smooth skin contrasting with the rough textured topping. Some fresh green parsley leaves are scattered around the peppers on the white marbled surface. The lighting highlights the colors and textures of the filling and pepper skins. Photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem straightforward, but each one plays a crucial role in building the layers of taste, texture, and color that make this dish shine. From the crisp sweetness of bell peppers to the aromatic herbs and creamy cheeses, every element is essential for that perfect Tuscan vibe.

4 bell peppers, any color: Provides a sweet, slightly crisp vessel that holds all the flavorful filling.
1 Tbsp olive oil: Adds richness and helps soften the peppers while bringing out their natural sweetness.
4 cups fresh spinach: Offers a tender, nutritious green that’s mild but adds wonderful depth.
1 15-oz tub ricotta cheese: The creamy heart of the filling, lending softness and mild tang.
1 cup shredded mozzarella cheese: Melts beautifully to add gooey texture and mellow flavor.
½ cup grated parmesan: Gives a sharp, salty kick to brighten the filling.
½ cup sliced green onions: Brings a fresh, subtle bite that lifts the whole dish.
½ cup chopped fresh basil: Imparts a fragrant, sweet herbal note essential in Italian cooking.
1 handful chopped flat-leaf parsley: Adds vibrant color and fresh, slightly peppery flavor.
1 tsp each dried rosemary, thyme, fennel seed, and salt: These aromatic herbs and spices build complexity and warmth; smashing fennel seeds releases their distinctive flavor.
½ tsp pepper: Provides a gentle heat to balance the richness.
2 large eggs: Bind the filling together for a satisfying firmness.
½ cup breadcrumbs: Creates a crunchy topping that contrasts the creamy filling.
1 Tbsp oil (for topping): Ensures the breadcrumbs brown beautifully with a golden crunch.

How to Make Tuscan Ricotta Stuffed Peppers Recipe

Step 1: Prep the Peppers

Start by preheating your oven to 400°F (204°C). Cut the bell peppers in half lengthwise and remove all the seeds and ribs carefully. Lay them cut side up on a baking sheet lined with parchment paper and brush each pepper generously with olive oil. Pop them in the oven and bake for about 20 minutes until they start to soften but still hold their shape. After baking, drain any liquid that has collected inside each pepper to avoid sogginess. Lower the oven temperature to 350°F (176°C) to get ready for the next step.

Step 2: Prepare the Filling

While the peppers are baking, give your spinach a quick microwave for 15 to 30 seconds until just wilted. Rough chop the spinach, then toss it into a large mixing bowl along with ricotta, mozzarella, parmesan, sliced green onions, chopped basil, parsley, and all the dried herbs and spices — rosemary, thyme, fennel seeds (smashed to release their aroma), salt, and pepper. Add the eggs last to help everything bind together nicely. Stir everything thoroughly to combine these gorgeous Tuscan flavors.

Step 3: Stuff the Peppers

Now the fun part—filling those pepper halves! Scoop the ricotta mixture evenly into each pepper, filling them up until nicely packed but not overflowing. The creamy filling will soften slightly during baking and soak up those lovely pepper juices.

Step 4: Add the Crispy Topping

Mix together breadcrumbs with a tablespoon of oil in a small bowl. Sprinkle this mixture generously over each stuffed pepper to create a crunchy, golden crust after baking.

Step 5: Bake Until Golden

Pop your peppers back in the oven at 350°F (176°C) for 30 minutes. If the breadcrumbs aren’t golden brown at the end, turn your broiler on for a minute or two, keeping a close eye until you get that perfectly toasted finish. Voilà! Your Tuscan Ricotta Stuffed Peppers Recipe is ready to enjoy.

How to Serve Tuscan Ricotta Stuffed Peppers Recipe

A tray holds eight white bell pepper halves filled with a crumbly, light brown stuffing. The peppers are red, yellow, and green, each filled generously with the stuffing that has a rough texture on top. The tray is placed on a white marbled surface. A woman's hand is holding the corner of the tray. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation, sprinkle some extra chopped fresh basil or parsley on top just before serving. A drizzle of good-quality olive oil can add a gleaming finish and enhance the richness.

Side Dishes

This dish shines beautifully alongside a crisp green salad or a bowl of light Mediterranean quinoa. Roasted baby potatoes with rosemary or even a simple garlic baguette also complement the creamy, herby filling beautifully.

Creative Ways to Present

For a fun twist, serve the stuffed peppers on a wooden board surrounded by small bowls of extra parmesan, fresh herbs, and crusty bread. Guests can help themselves, making it perfect for casual entertaining. You can also layer the filling and breadcrumbs in ceramic ramekins for individual servings—a charming, rustic touch.

Make Ahead and Storage

Storing Leftovers

These peppers are best enjoyed fresh the day you make them because of the crispy topping and creamy filling. However, you can store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making reheated portions just as delightful.

Freezing

Though not ideal, you can freeze the stuffed peppers if needed. Wrap each pepper tightly in plastic wrap and then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place the peppers in an oven-safe dish and bake at 350°F (176°C) until warmed through, about 15-20 minutes. This method restores crispiness to the topping better than microwaving, which can make the breadcrumbs soggy.

FAQs

Can I use different types of peppers for this recipe?

Absolutely! Any bell pepper color—red, yellow, orange, or green—works wonderfully. Each offers a slightly different sweetness and visual appeal. You can even try mini sweet peppers for bite-sized versions.

Is it possible to make this recipe vegan?

Yes, you can substitute ricotta and mozzarella with vegan cheese alternatives and use flax eggs or another egg substitute to bind the filling. Also, make sure your breadcrumbs are vegan-friendly.

Can I add meat or other proteins to the filling?

Definitely! While the Tuscan Ricotta Stuffed Peppers Recipe shines as a vegetarian dish, adding cooked Italian sausage, ground turkey, or even crispy chickpeas can provide extra protein and heartiness.

What if I don’t have fresh herbs on hand?

Dried herbs work too, just use less since their flavor is more concentrated (about one-third the amount of fresh). Fresh herbs deliver the best brightness, but dried rosemary, thyme, and parsley will still add lovely depth.

How do I prevent the peppers from becoming soggy?

Pre-baking the peppers and draining any liquid after helps keep them from getting soggy. Also, avoid overfilling and bake only until the filling is set and the toppings are golden crisp.

Final Thoughts

This Tuscan Ricotta Stuffed Peppers Recipe has become one of my absolute favorites because it’s delicious, comforting, and full of bright, fresh flavors that feel like a warm Italian embrace. Whether you’re cooking for a busy weeknight or hosting friends, it’s a guaranteed crowd-pleaser that doesn’t require fuss. Give it a try—you might just find your new go-to dish!