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Tuscan Ricotta Stuffed Peppers Recipe

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3.8 from 77 reviews

Delicious Tuscan Ricotta Stuffed Peppers feature tender bell peppers filled with a creamy mixture of ricotta, mozzarella, parmesan cheeses, fresh spinach, herbs, and spices, topped with crispy breadcrumbs for a flavorful and comforting vegetarian dish perfect for any meal.

Ingredients

Pepper

  • 4 bell peppers, any color
  • 1 Tbsp olive oil, 15 mL

Filling

  • 4 cups fresh spinach
  • 1 15-oz tub ricotta cheese, 425 g
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan, 56 g
  • ½ cup sliced green onions, about 4 green onions
  • ½ cup chopped fresh basil
  • 1 handful chopped flat-leaf parsley (Italian parsley)
  • 1 tsp each dried rosemary, dried thyme, fennel seed (roughly smashed), and salt
  • ½ tsp pepper
  • 2 large eggs

Topping

  • ½ cup breadcrumbs
  • 1 Tbsp oil

Instructions

  1. Prep: Preheat your oven to 400°F (204°C). Cut the 4 bell peppers in half lengthwise, removing all seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet and brush them all over with 1 tablespoon of olive oil. Bake for about 20 minutes, or until they start to soften. After baking, drain any water from the peppers and reduce the oven temperature to 350°F (176°C).
  2. Mix: While the peppers bake, microwave 4 cups of fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach, then transfer to a large bowl along with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, thyme, fennel seeds (crushed), salt, pepper, and the two eggs. Mix everything thoroughly to combine the filling evenly.
  3. Stuff: Evenly fill each of the softened bell pepper halves with the prepared ricotta and spinach mixture, distributing the filling into each cavity carefully.
  4. Topping: In a small bowl, combine ½ cup breadcrumbs with 1 tablespoon of oil. Sprinkle this breadcrumb topping evenly over the filled peppers to add a crispy, golden crust when baked.
  5. Bake: Return the stuffed peppers to the oven set at 350°F (176°C) and bake for 30 minutes. To achieve a golden brown top, you can briefly broil the peppers for 1 to 2 minutes at the end of baking—watch closely to prevent burning.

Notes

  • Storage: Best enjoyed the day they are made, but leftovers can be refrigerated in a sealed container for up to 4 days. Reheat in the oven until warmed through.
  • Additional Protein: For more protein, add crispy tofu or chickpeas to the filling mixture.
  • Gluten-Free Option: Gluten-free breadcrumbs can be substituted without affecting the recipe.
  • Frozen Spinach: If using frozen spinach, ensure it is fully thawed and thoroughly squeezed to remove excess moisture before mixing.

Find it online: https://flavorspath.com/tuscan-ricotta-stuffed-peppers-recipe/