Introduction
Remember those cozy evenings, the kind where the aroma of something truly delicious wafts through the house, making you instantly feel at home? That’s exactly what these Ricotta Stuffed Peppers bring to the table. They’re so wonderfully simple to whip up, perfect for a weeknight dinner that feels special, or even a lovely dish to share with friends. You won’t believe how a few simple ingredients can create such a satisfying and heartwarming meal. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Perfect for busy weeknights when you want a wholesome meal without spending hours in the kitchen.
- Easy: Seriously, if you can chop and stir, you can make these! No fancy techniques required.
- Giftable: Imagine bringing a tray of these beautiful stuffed peppers to a potluck or as a “thinking of you” meal. They’re always a hit!
- Crowd-pleasing: Whether you’re feeding picky eaters or a gathering of foodies, these peppers are a guaranteed winner. Everyone loves that creamy, cheesy filling!
Ingredients
Let’s gather our goodies. These are all pretty standard pantry staples, which makes life so much easier!
- Peppers: 4 bell peppers, any color you love! I like using a mix of red, yellow, and orange for a pop of color, but green works too.
- Olive Oil: 1 Tablespoon for tossing the peppers. Just a little to help them soften beautifully.
- Fresh Spinach: 4 cups, packed. This wilts down to add a wonderful green goodness and nutrients.
- Ricotta Cheese: 1 (15-oz) tub. The star of our creamy filling! Whole milk ricotta gives the best texture, in my opinion.
- Shredded Mozzarella Cheese: 1 cup. For that irresistible gooey, cheesy pull.
- Grated Parmesan Cheese: ½ cup. Adds a delightful salty, nutty depth to the filling.
- Sliced Green Onions: ½ cup. A little oniony bite that’s not overpowering.
- Chopped Fresh Basil: ½ cup. The sweet, aromatic herb that just screams “delicious Italian comfort food.”
- Chopped Flat-Leaf Parsley: 1 handful. Adds a fresh, clean herbaceous note.
- Dried Rosemary: 1 teaspoon. A little goes a long way with this fragrant herb.
- Dried Thyme: 1 teaspoon. Earthy and wonderful, it pairs perfectly with the other herbs.
- Fennel Seed: 1 teaspoon, roughly smashed. This is a little secret weapon for a subtle, unique flavor that elevates the whole dish. Just give it a quick bash with the side of your knife or in a mortar and pestle.
- Salt: 1 teaspoon. To bring out all those wonderful flavors.
- Pepper: ½ teaspoon. For a gentle kick.
- Large Eggs: 2. These act as a binder to keep our creamy filling perfectly set.
- Breadcrumbs: ½ cup. For a lovely crispy topping. Panko breadcrumbs give the best crunch!
- Oil: 1 Tablespoon for the breadcrumb topping.
How to Make It
Alright, chef, let’s get cooking! It’s simpler than you think.
- Prep Your Peppers: First things first, let’s get those peppers ready. Slice them in half lengthwise, from stem to bottom. scoop out the seeds and membranes. Give them a little toss with 1 tablespoon of olive oil, and arrange them cut-side up in a baking dish.
- Pre-Bake the Peppers: Pop them into a preheated oven at 375°F (190°C) for about 15 minutes. This gives them a head start so they soften nicely in the oven without the filling getting overcooked.
- Wilt the Spinach: While the peppers are getting a head start, let’s deal with the spinach. You can either steam it or sauté it in a dry skillet over medium heat until it wilts down. Once it’s wilted, give it a good squeeze to get rid of any excess water – this is important so your filling isn’t watery! Then, give it a rough chop.
- Mix the Filling: In a large bowl, combine the ricotta cheese, mozzarella, Parmesan, green onions, basil, parsley, rosemary, thyme, smashed fennel seed, salt, and pepper. Stir it all up until it’s nicely combined.
- Add the Eggs and Spinach: Whisk your two eggs in a small bowl, then add them to the ricotta mixture. Stir until everything is well incorporated. Now, fold in your chopped, squeezed spinach. Make sure it’s evenly distributed.
- Stuff ‘Em Up: Carefully spoon the ricotta filling into each of your pre-baked pepper halves. Mound it up a little – they look so inviting like this!
- Make the Topping: In a small bowl, mix the breadcrumbs with the remaining 1 tablespoon of oil. This helps them get nice and golden and crispy.
- Top and Bake: Sprinkle the oiled breadcrumbs evenly over the top of the filling in each pepper. Pop the baking dish back into your 375°F (190°C) oven for another 25-30 minutes, or until the peppers are tender and the breadcrumb topping is golden brown and delicious.
- Rest and Serve: Let them rest for a few minutes after they come out of the oven. This helps them set up just a bit more. Serve warm and enjoy the happy sighs around your table!
Substitutions & Additions
Feeling creative? These peppers are super forgiving and open to a little personalization!
- Cheese: If you don’t have mozzarella, a sharp cheddar or provolone would be lovely. For the Parmesan, pecorino romano is a great salty swap.
- Greens: Don’t have spinach? Kale or Swiss chard would work, but might need a little longer to wilt.
- Herbs: Feel free to play with the herbs! A little dried oregano or marjoram would be delicious. If you have fresh dill, it’s a surprising delight in this filling.
- Spice: Want a little heat? Add a pinch of red pepper flakes to the filling or sprinkle some on top before baking.
- Add-ins: Cooked and crumbled Italian sausage or seasoned ground beef would make these even heartier. Sautéed mushrooms or diced zucchini are also wonderful additions.
- Breadcrumb Topping: If you don’t have breadcrumbs, crushed crackers or even some finely chopped nuts (like almonds or walnuts) can add a lovely crunch.
Tips for Success
A few little tricks to make these even more foolproof:
- Drain that Spinach Well: Seriously, this is the most crucial step for a creamy, not watery, filling. Squeeze it out like you mean it!
- Don’t Overcrowd the Pan: Give your peppers a little breathing room in the baking dish so they bake evenly.
- Pre-baking is Key: It ensures your peppers are tender and sweet, not tough.
- Prep Ahead: You can make the filling a day in advance and store it in the refrigerator. Assemble and bake when you’re ready to eat. The peppers can also be pre-baked and stored, then filled and baked later.
- Check for Doneness: Use a fork to gently poke a pepper half. If it’s tender, it’s ready!
How to Store It
Leftovers? Lucky you! These stuffed peppers keep beautifully.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, place the desired number of pepper halves on a baking sheet and warm them in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also reheat them gently in the microwave, but they might lose a bit of their crisp topping.
FAQs
Got questions? We’ve got answers!
Q: Can I use different kinds of peppers?
Absolutely! While bell peppers are classic, poblano peppers can offer a mild heat and a slightly different flavor profile. Just be sure to adjust baking time if they are smaller or thicker-walled.
Q: Can I make this recipe vegetarian without eggs?
Yes! For a vegetarian option without eggs, you can omit them. The ricotta and cheese will still bind the filling together, though it might be a touch softer. Some people also add a tablespoon of cornstarch or a bit of mashed sweet potato to help thicken the filling.
Q: My breadcrumb topping is getting too dark! What should I do?
If you notice the breadcrumbs browning too quickly before the peppers are tender, simply tent the baking dish loosely with aluminum foil. This will protect the topping from further browning while allowing the peppers to finish cooking.
Ricotta Stuffed Peppers
These Ricotta Stuffed Peppers are a hug in a meal! They are wonderfully simple to whip up, perfect for a weeknight dinner that feels special, or even a lovely dish to share with friends. You won't believe how a few simple ingredients can create such a satisfying and heartwarming meal.
Equipment
- Baking dish
- Skillet dry skillet for wilting spinach
- Knife
- mortar and pestle optional, for smashing fennel seed
- Large bowl
- Small bowl
- Baking Sheet for reheating
Ingredients
Peppers
- 4 bell peppers any color, sliced in half lengthwise
For Tossing Peppers
- 1 Tablespoon olive oil
For the Filling
- 4 cups, packed fresh spinach wilted and squeezed dry
- 15 oz ricotta cheese whole milk recommended
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup sliced green onions
- 0.5 cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fennel seed roughly smashed
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 large eggs whisked
For the Topping
- 0.5 cup breadcrumbs Panko recommended
- 1 Tablespoon oil
Instructions
- Slice peppers in half lengthwise, scoop out seeds and membranes. Toss with 1 tablespoon olive oil and arrange cut-side up in a baking dish.4 bell peppers
- Pre-bake peppers in a preheated oven at 375°F (190°C) for about 15 minutes.
- While peppers pre-bake, wilt spinach in a dry skillet until wilted. Squeeze out excess water and roughly chop.4 bell peppers
- In a large bowl, combine ricotta, mozzarella, Parmesan, green onions, basil, parsley, rosemary, thyme, smashed fennel seed, salt, and pepper. Stir well.4 bell peppers
- Whisk eggs and add to the ricotta mixture. Stir until incorporated. Fold in the chopped spinach.4 bell peppers
- Spoon the filling into each pre-baked pepper half, mounding it slightly.
- In a small bowl, mix breadcrumbs with 1 tablespoon of oil.4 bell peppers
- Sprinkle the oiled breadcrumbs over the filling. Bake at 375°F (190°C) for another 25-30 minutes, until peppers are tender and topping is golden brown.
- Let rest for a few minutes before serving warm.
Notes
Drain spinach well to avoid a watery filling. If the breadcrumb topping browns too quickly, tent the baking dish with aluminum foil.