Description
These Tuscan Ricotta Stuffed Peppers are a delicious, comforting vegetarian dish featuring bell peppers filled with a creamy mixture of ricotta, mozzarella, parmesan, fresh spinach, herbs, and spices. Topped with crispy breadcrumbs and baked to golden perfection, they make a perfect appetizer or light meal full of Mediterranean flavors.
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 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
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep: Preheat the oven to 400°F (204°C). Cut 4 bell peppers in half lengthwise, removing seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet and brush all sides with 1 Tbsp olive oil. Bake for about 20 minutes until they begin to soften. Once baked, drain any water from the peppers and reduce the oven temperature to 350°F (176°C).
- Mix: While the peppers bake, microwave 4 cups of fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and combine it in a large bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped fresh basil, chopped flat-leaf parsley, dried rosemary, dried thyme, smashed fennel seeds, salt, pepper, and eggs. Mix well to combine all ingredients evenly.
- Stuff: Evenly fill each softened pepper half with the ricotta and spinach mixture, pressing down gently to pack the filling.
- Topping: In a small bowl, combine ½ cup breadcrumbs with 1 Tbsp oil. Sprinkle this breadcrumb mixture evenly over the filled peppers to create a crispy topping.
- Bake: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes. If the tops are not golden brown after baking, turn on the broiler and broil the peppers for 1-2 minutes, watching closely, until the breadcrumbs turn golden and crispy.
Notes
- Storage: Best enjoyed the same day, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven until heated through.
- Add more protein: For extra protein, add crispy tofu or chickpeas to the filling mixture.
- Gluten-free option: Gluten-free breadcrumbs can be substituted without affecting the recipe.
- Frozen spinach: If using frozen spinach, thaw it completely and squeeze out excess moisture before mixing.
