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Joe Rooney

Tuscan Ricotta Stuffed Peppers Recipe You'll Love

Discover the delightful flavors of Tuscan Ricotta Stuffed Peppers, a perfect blend of creamy ricotta, fresh herbs, and sharp parmesan. This Italian Stuffed Bell Peppers recipe is a versatile dish suitable as a main or side and fits beautifully into Ground Beef Recipes alternatives with a vegetarian twist. Ideal for festive occasions or everyday meals, these herby stuffed peppers bring Italian classic charm to your table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 386
Ingredients Method Notes

Ingredients
  

  • 4 bell peppers any color
  • 1 Tbsp olive oil (15 mL)
  • 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 dried rosemary
  • 1 tsp dried thyme
  • 1 tsp fennel seed (roughly smashed)
  • 1 tsp salt
  • ½ tsp pepper
  • 2 large eggs
  • ½ cup breadcrumbs
  • 1 Tbsp oil

Method
 

  1. Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, remove seeds and ribs. Set cut side up on parchment-lined baking sheet and brush with olive oil.
  2. Bake peppers for about 20 minutes until they begin to soften. Drain water from peppers and reduce oven temperature to 350°F (176°C).
  3. Microwave spinach for 15 to 30 seconds until wilted, then roughly chop.
  4. In a large bowl, combine wilted spinach with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix well.
  5. Fill each pepper half evenly with the ricotta mixture.
  6. In a small bowl, mix breadcrumbs with oil and sprinkle evenly over the stuffed peppers.
  7. Return stuffed peppers to oven and bake for 30 minutes. If tops are not golden, broil for 1-2 minutes, watching closely until browned.
  8. Serve warm and enjoy your delicious Tuscan Ricotta Stuffed Peppers.

Notes

  • Best eaten the day of but store leftovers covered in the fridge up to 4 days. Reheat in the oven until warmed through. Add crispy tofu or chickpeas for extra protein. Gluten-free breadcrumbs work well. If using frozen spinach, thaw completely and squeeze out moisture before mixing.