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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 pepper halves

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.