Description

These Herby Ricotta Stuffed Peppers offer a taste of Tuscany with creamy cheese, fresh spinach, fragrant herbs, and a golden breadcrumb topping—ready in under an hour and perfect for easy vegetarian dinners.

Ingredients

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

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, thyme, fennel seeds (crushed)
½ tsp pepper
2 large eggs

Topping:
½ cup breadcrumbs
1 Tbsp oil

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Instructions

Preheat oven to 400°F. Slice peppers and roast cut side up for 20 minutes. Drain and reduce oven to 350°F.
Wilt spinach, chop, and mix with cheeses, onions, herbs, fennel, eggs, and pepper.
Stuff peppers with mixture. Mix breadcrumbs with oil and sprinkle on top.
Bake 30 minutes or until filling is set. Broil briefly if needed for browning.
Serve hot.

Notes

Use thawed, well-drained frozen spinach if needed.
Fill and refrigerate ahead if desired—add a few minutes to bake time.
Breadcrumbs can be swapped for panko for extra crunch.

Prep Time: 15 minutes
Cook Time: 50 minute
Category: Salad, Side Dish
Method: Baking
Cuisine: Italian-Inspired