Go Back
–+ servings
Tuscan Ricotta Stuffed Peppers

Tuscan Ricotta Stuffed Peppers

These Tuscan Ricotta Stuffed Peppers are a flavorful vegetarian gem, packed with creamy ricotta and vibrant ingredients, ready in under an hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color
  • 2 tablespoons Olive Oil For brushing peppers
For the Filling
  • 2 cups Fresh Spinach Squeeze excess moisture if using frozen
  • 1 cup Ricotta Cheese
  • 1 cup Shredded Mozzarella
  • 1/2 cup Grated Parmesan
  • 1/4 cup Sliced Green Onions
  • 1/4 cup Chopped Fresh Basil
  • 1/4 cup Flat-leaf Parsley
For Seasoning
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Fennel Seeds Crushed for better flavor release
  • 1 teaspoon Salt
  • to taste Black Pepper
For Binding and Texture
  • 2 large Eggs
  • 1 cup Breadcrumbs
  • 1 tablespoon Additional Olive Oil For topping

Equipment

  • Oven
  • baking sheet
  • microwave-safe dish
  • mixing bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Slice the bell peppers in half lengthwise, remove seeds, and brush with olive oil. Bake for 20 minutes until soft.
  2. Microwave fresh spinach for 1-2 minutes until wilted, chop finely, and mix with ricotta, mozzarella, parmesan, green onions, basil, parsley, and spices.
  3. Stuff the ricotta mixture into the cooled peppers, packing them slightly. The filling should be heaped above the edges.
  4. Mix breadcrumbs with extra olive oil, then sprinkle over the stuffed peppers.
  5. Bake at 350°F (176°C) for 30 minutes until heated through. Broil for an additional 1-2 minutes if needed for browning.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 100mgCalcium: 300mgIron: 2mg

Notes

Squeeze excess moisture from wilted spinach. Store leftovers in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!