Description
These Herby Ricotta Stuffed Peppers are a delicious and satisfying vegetarian dish that’s perfect for a flavorful dinner. Bell peppers are filled with a creamy mixture of ricotta, spinach, and herbs, then topped with breadcrumbs for a crunchy finish.
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 (56 g)
- ½ cup sliced green onions (about 4 green onions)
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt
- 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. Bake for 20 minutes. Microwave and chop spinach. Combine all Filling ingredients.
- Stuff: Fill peppers with ricotta mixture.
- Topping: Combine breadcrumbs and oil. Sprinkle over peppers.
- Bake: Bake at 350°F (176°C) for 30 minutes, then broil until golden brown.
Notes
- Storage: Best eaten the day of, leftovers keep for up to 4 days in the fridge.
- Add protein: Tofu or chickpeas can be added for extra protein.
- Gluten-free option: Use gluten-free breadcrumbs.
- Frozen spinach: Thaw completely and drain before using.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 3.5 g
- Sodium: 1047 mg
- Fat: 22.8 g
- Saturated Fat: 9.9 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 22.3 g
- Fiber: 3.5 g
- Protein: 24.5 g
- Cholesterol: 139 mg
