Imagine sinking your fork into tender roasted bell peppers filled with a creamy blend of ricotta, spinach, and a symphony of herbs. These Herby Ricotta Stuffed Peppers feel like a rustic Italian treat, bursting with flavor, yet easy to pull together. Ready in under an hour (with minimal hands-on time), they’re the kind of side—or even meatless main—that feels fancy without the fuss.

Herby Ricotta Stuffed Peppers

Why you’ll love this recipe

These peppers bring big flavor in a simple, elegant package. The creamy ricotta and mozzarella mix beautifully with fresh spinach, basil, parsley, and aromatics like rosemary and thyme, while fennel seeds add a subtle anise note that takes the flavors next-level. The crispy breadcrumb topping balances the soft filling with a satisfying crunch. Perfect for busy weeknights or casual dinner parties, they’re as beautiful as they are delicious.

Ingredients

(tip: you’ll find the full ingredients and measurements in the recipe card below)

For the peppers:
4 bell peppers (any color)
1 Tbsp olive oil

For the filling:
4 cups fresh spinach
1 (15‑oz) tub ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan
½ cup sliced green onions (about 4)
½ cup chopped fresh basil
1 handful chopped flat-leaf parsley
1 tsp each dried rosemary, dried thyme, fennel seed (roughly crushed)
½ tsp pepper
2 large eggs

For the topping:
½ cup breadcrumbs
1 Tbsp oil

Instructions

Preheat oven to 400°F (204°C). Slice peppers in half lengthwise, remove seeds and ribs. Place cut side up on a parchment-lined baking sheet and brush with olive oil. Bake until slightly softened, about 20 minutes. Drain any liquid from the peppers, then lower oven heat to 350°F (176°C).
While the peppers bake, wilt spinach by microwaving for 15–30 seconds. Roughly chop and combine with ricotta, mozzarella, Parmesan, green onions, basil, parsley, rosemary, thyme, fennel seeds, pepper, and eggs in a large bowl.
Evenly fill each pepper half with the ricotta-spinach mixture.
In a small bowl, mix breadcrumbs with oil. Sprinkle this mixture over the stuffed peppers.
Return peppers to the oven and bake for 30 more minutes. If the tops aren’t golden, broil briefly—just a minute or two—while watching closely.
Serve warm, straight out of the oven.

Variations

Add crumbled sausage or cooked sausage bits to the filling for extra protein.
Swap mozzarella with fontina or goat cheese for different creamy textures.
Stir in chopped sun-dried tomatoes, roasted red peppers, or olives for a pop of color and flavor.
Replace breadcrumbs with panko mixed with a pinch of Parmesan for extra crunch.
Use pre-chopped frozen spinach (thawed and squeezed dry) instead of fresh to save time.

Heating and Storage

Store cooled peppers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warmed through, or use the microwave; the breadcrumb topping may soften in the microwave.
Freezing isn’t ideal—the texture of the peppers can become watery after thawing.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes—just thaw and squeeze out excess water before mixing into the filling.

Can I make these ahead?

Absolutely. Prepare stuffed peppers, cover, and refrigerate them before baking. Add a few extra minutes to bake time.

Are these vegetarian?

Yes—they’re naturally meat-free and packed with protein from the cheese and eggs.

Can I use store-bought breadcrumbs?

Yes, just watch for sodium levels. Plain panko also works well.

Can I double the recipe?

Definitely. Use two baking sheets and rotate them halfway through baking for even cooking.

What if I don’t have fennel seeds?

You can omit them or substitute with a pinch of anise seed or fennel pollen.

Can I add heat?

Yes—a sprinkle of red pepper flakes in the filling or on top adds a spicy kick.

How do I keep the peppers from getting soggy?

Be sure to drain any liquid from the peppers after the initial roast. That helps keep the filling concentrated and flavorful.

What would pair well with this dish?

These stuffed peppers go perfectly with crusty garlic bread, a side of polenta, or a simple green salad.

Are these freezer-friendly?

Not recommended, as the peppers become watery when thawed, and the breadcrumbs lose their crispness.

Conclusion

Herby Ricotta Stuffed Peppers are a simple yet impressive dish that brings bold, garden-fresh flavor to the table with minimal effort. Whether you serve them as a satisfying vegetarian main or pair them with a hearty side for dinner guests, they strike the perfect balance of tasty, wholesome, and elegant. From the creamy, herby filling to the golden breadcrumb topping—these are bound to become a regular part of your rotation.