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Cozy Ricotta Stuffed Peppers

Tender bell peppers filled with a creamy, herb-infused ricotta, mozzarella, and spinach mixture, all baked to golden perfection. This easy, Italian-inspired dish is a comforting and satisfying weeknight meal perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course, Weeknight Meal
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bell peppers any color, sliced lengthwise and cored
  • 1 tbsp olive oil
  • 4 cups fresh spinach packed, wilted and squeezed dry
  • 15 oz ricotta cheese whole milk recommended
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sliced green onions
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp fennel seeds roughly crushed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs whisked
  • 1/2 cup breadcrumbs Panko recommended
  • 1 tbsp oil for breadcrumbs

Equipment

  • Baking dish
  • Skillet
  • Large Mixing Bowl
  • Colander
  • Mortar and pestle (optional)

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Slice each bell pepper in half lengthwise, scoop out seeds and membranes. Toss pepper halves with 1 tablespoon of olive oil. Arrange them cut-side up in a baking dish.
  2. Step 2: Pop the peppers into your preheated oven and pre-bake for 15 minutes to help them get tender.
  3. Step 3: While peppers pre-bake, wilt the fresh spinach in a dry skillet. Immediately transfer it to a colander or clean kitchen towel and squeeze out as much excess water as possible. Once squeezed, give it a rough chop.
  4. Step 4: In a large mixing bowl, combine the ricotta, mozzarella, Parmesan, green onions, fresh basil, fresh parsley, dried rosemary, dried thyme, crushed fennel seeds, salt, and black pepper. Stir until thoroughly combined.
  5. Step 5: Add your whisked eggs to the ricotta mixture and stir until fully incorporated. Gently fold in the chopped, well-squeezed spinach.
  6. Step 6: Once the peppers are done with their pre-bake, carefully remove them from the oven. Evenly spoon the ricotta filling into each pre-baked pepper half, mounding it up slightly.
  7. Step 7: In a small separate bowl, combine the breadcrumbs with 1 tablespoon of oil. Sprinkle the breadcrumb mixture generously over the top of each stuffed pepper.
  8. Step 8: Pop them back into the oven for an additional 25-30 minutes, or until the peppers are fork-tender and the topping is a beautiful golden brown.
  9. Step 9: Once they're out of the oven, let them rest for a few minutes before serving warm. Enjoy!

Notes

Substitutions & Additions: For a heartier meal, add cooked and crumbled ground beef, Italian sausage, or shredded chicken to the ricotta mixture. Swap out some spinach for finely chopped mushrooms, zucchini, or sun-dried tomatoes (ensure excess moisture is squeezed out). Add a sprinkle of feta or goat cheese for a tangy note. If fresh herbs aren't available, use half the amount of dried herbs (e.g., oregano or marjoram). For gluten-free, use gluten-free breadcrumbs or crushed pork rinds. For extra flavor, spoon a thin layer of marinara sauce into the baking dish before adding peppers.
Tips for Success: Don't skip the 15-minute pre-bake for tender peppers. Squeeze spinach thoroughly dry to prevent a watery filling. Season the ricotta mixture generously (taste before adding eggs). Avoid overstuffing to prevent spillage. The ricotta filling can be made a day in advance and stored in the fridge.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) for 15-20 minutes, or microwave (topping may lose crispiness). For freezing, wrap individual cooled peppers tightly in plastic wrap, then foil, and store in a freezer-safe bag for 2-3 months. Thaw overnight in the refrigerator before reheating.