Go Back
–+ servings
Tuscan Ricotta Stuffed Peppers

Tuscan Ricotta Stuffed Peppers for a Flavorful Feast

These Tuscan Ricotta Stuffed Peppers are a delicious blend of creamy ricotta and herbs, perfect for a wholesome dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 medium Bell Peppers Any variety can be used
  • 2 tablespoons Olive Oil For brushing and topping
For the Filling
  • 2 cups Fresh Spinach Or use frozen, well-drained
  • 1 cup Ricotta Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan
  • 4 tablespoons Green Onions Or substitute with regular onions
  • 1/4 cup Basil Fresh, chopped
  • 1/4 cup Flat-Leaf Parsley Chopped, curly can be used
For Seasoning
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Fennel Seed Crushed
  • to taste Salt & Pepper
For Binding and Topping
  • 1 large Eggs
  • 1/2 cup Breadcrumbs Use gluten-free if needed
  • 1 tablespoon Additional Oil For drizzling on top

Equipment

  • Oven
  • Baking sheet
  • microwave-safe bowl
  • mixing bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Halve each bell pepper, remove seeds and ribs, brush insides with olive oil, and place cut side up on a baking sheet. Roast for 20 minutes.
  2. Microwave fresh spinach until wilted, about 2 minutes. Cool, chop, and add to a large mixing bowl with ricotta, mozzarella, parmesan, green onions, basil, parsley, and seasonings. Stir to combine.
  3. Fill each roasted bell pepper half with the ricotta mixture, pressing down gently. Place back on the baking sheet.
  4. Mix breadcrumbs with a drizzle of additional olive oil and sprinkle evenly over each stuffed pepper.
  5. Lower oven temperature to 350°F (176°C) and bake for 30 minutes. Switch on the broiler for a minute if tops aren't golden brown.
  6. Remove from oven and let cool for a few minutes before serving warm.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 120mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for the best texture.

Tried this recipe?

Let us know how it was!