Name: Herby Ricotta Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 bell peppers (any color); 1 Tbsp olive oil; 4 cups fresh spinach; 1 15-oz tub ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated parmesan; ½ cup sliced green onions; ½ cup chopped fresh basil; 1 handful chopped flat-leaf parsley; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp fennel seed (smashed); 1 tsp salt; ½ tsp pepper; 2 large eggs; ½ cup breadcrumbs; 1 Tbsp oil

Jump to Recipe

If you’re on the hunt for a crowd-pleasing dish that bursts with freshness, color, and cheesy goodness, Herby Ricotta Stuffed Peppers are absolutely worth a spot in your kitchen lineup. This vibrant recipe pairs sweet, roasted peppers with a creamy, herb-laden ricotta filling, all lovingly finished with a crispy, golden breadcrumb topper. Whether you’re serving these as a stunning vegetarian entrée or a standout side, their magical mix of flavors and textures is bound to win hearts at any table.

Herby Ricotta Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Herby Ricotta Stuffed Peppers lies in its simple, vibrant ingredients. Each element adds its own signature to the taste, from the sweet bell peppers to the herby ricotta filling, guaranteeing a dish that’s as inviting as it is flavorful.

Bell peppers: Choose any color for extra visual pop and sweetness—the perfect vessel for our filling.
Olive oil: Brushed onto the peppers for a silky roast, adding flavor and preventing sticking.
Fresh spinach: Lightly wilted, this packs in color, nutrition, and an earthy undertone that complements the cheese.
Ricotta cheese: Soft and creamy, it forms the backbone of our luscious stuffing.
Shredded mozzarella cheese: Creates that irresistible melty stretch in every bite.
Grated parmesan: Adds a salty, savory punch and helps form that golden crust.
Green onions: Sliced for a zingy lift, they brighten up the filling with subtle sharpness.
Fresh basil: The star herb, it infuses each mouthful with sweet, aromatic freshness.
Flat-leaf parsley: Chopped for clean, peppery notes and a splash of green.
Dried rosemary, dried thyme, fennel seed, and salt: This blend, with fennel lightly crushed, transforms the filling with warm, woodsy, and subtly licorice undertones.
Black pepper: A hint of heat that lifts all the other flavors.
Eggs: Help bind the filling, so it stays perfectly fluffy and rich inside the peppers.
Breadcrumbs: The crisp, golden finishing touch that brings welcome crunch.
Additional oil: Tossed with breadcrumbs for more flavor and perfect browning up top.

How to Make Herby Ricotta Stuffed Peppers

Step 1: Roast the Peppers

Preheat your oven to 400°F (204°C). Slice each bell pepper lengthwise, scoop out the seeds and ribs, then arrange them cut side up on a parchment-lined baking sheet. Brush every surface generously with olive oil. Bake the peppers for about 20 minutes, just until they start getting tender and a bit wrinkly. This step sweetens their flavor and brings out their natural juiciness. Once they’re done, carefully drain any water that accumulates inside, and don’t forget to drop the oven temperature to 350°F (176°C).

Step 2: Prepare the Filling

While the peppers are roasting, wilt your spinach in the microwave for 15 to 30 seconds. Once it’s collapsed and vibrant, chop it roughly—you want flecks through the filling, not big strands. In a big mixing bowl, combine your wilted spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, dried herbs (remember to give those fennel seeds a quick smash), salt, pepper, eggs, and half a cup of breadcrumbs. Stir until the mixture is totally cohesive and speckled with herby freshness. This is where your Herby Ricotta Stuffed Peppers get their rich, green soul!

Step 3: Fill the Peppers

Once cool enough to handle, use a spoon to heap the ricotta mixture into each roasted pepper half, filling them to the brim but not overcrowding. Press the filling in gently, so each bite will have a generous helping of the creamy, herby mixture. Arrange the peppers back on your baking tray, ready for their crunchy crown.

Step 4: Add the Crunchy Topping

In a small bowl, mix the remaining breadcrumbs with a tablespoon of oil—this turns them golden and toasty in the oven. Sprinkle this evenly over each stuffed pepper, aiming for a crisp, even layer. This golden topping is what takes your Herby Ricotta Stuffed Peppers from good to absolutely irresistible.

Step 5: Final Bake and Broil

Return the topped peppers to the oven (now at 350°F/176°C) and bake for about 30 minutes. The filling will puff slightly and the breadcrumbs will toast. For that last flourish, if the tops aren’t quite as golden as you want, flip on the broiler for just a minute or two—watch closely, as they can go from golden to scorched fast. Once sizzling and crisp, pull them out and let them rest a moment before serving.

How to Serve Herby Ricotta Stuffed Peppers

Garnishes

For a beautiful finish, scatter some extra chopped fresh parsley or basil over the hot peppers before serving. A light drizzle of really good olive oil or a grating of fresh parmesan can amplify their flavors even more. If you like a bit of heat, a pinch of red pepper flakes never hurts! These bright, fresh touches make Herby Ricotta Stuffed Peppers extra inviting on the plate.

Side Dishes

These peppers are deliciously versatile. You can make them the centerpiece, perhaps accompanied by a simple green salad or a mound of lemony quinoa. For heartier meals, try pairing with garlicky roasted potatoes or a warm, crusty bread to soak up all the creamy filling. They also work wonders as a vibrant side alongside grilled chicken or salmon for a more substantial spread.

Creative Ways to Present

For parties, slice the finished peppers into bite-sized pieces and arrange them on a platter for a festive, easy-to-eat appetizer. Or, serve individual halves on small plates with edible flowers or microgreens for a restaurant-worthy effect. However you plate them, Herby Ricotta Stuffed Peppers are going to steal the show with their color and aroma!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store the cooled Herby Ricotta Stuffed Peppers in an airtight container in the fridge. They’ll keep well for three to four days. The flavors deepen and meld as they sit, so next-day peppers can be even better than fresh!

Freezing

You can definitely freeze Herby Ricotta Stuffed Peppers for longer storage. Cool completely, then wrap each pepper half tightly in plastic wrap or foil, and place them in a freezer-safe container. They’ll store beautifully for up to two months. Just note that the texture of the ricotta filling may become a bit softer after thawing.

Reheating

To reheat, let frozen peppers thaw in the refrigerator overnight. Warm them in a 350°F (176°C) oven for about 15-20 minutes, or until heated all the way through. For the crispiest topping, you can run them under the broiler for the last minute or two. Microwaving works in a pinch, but the oven is best for keeping that coveted crunch.

FAQs

Can I make Herby Ricotta Stuffed Peppers ahead of time?

Absolutely! Prep and fill the peppers, then cover and refrigerate them unbaked for up to 24 hours. Bake just before serving for maximum freshness and crunch.

What are the best peppers to use for this recipe?

Any color bell pepper works beautifully—red, yellow, orange, or green. Red and yellow tend to be the sweetest, while green is a bit earthier. Choose firm, glossy peppers for the best roasting results.

Can I substitute other cheeses?

You sure can! Swap in goat cheese for a tangier filling, or try fontina or sharp cheddar for a different spin. Just keep the ricotta as your base for the creamy texture that defines Herby Ricotta Stuffed Peppers.

Is it possible to make this dish gluten-free?

Definitely—simply replace the regular breadcrumbs with your favorite gluten-free alternative. Everything else in the recipe is naturally gluten-free.

Can I add protein to the filling?

Yes! For extra heartiness, stir some cooked, crumbled Italian sausage or shredded rotisserie chicken into the ricotta filling. It’s a great way to make Herby Ricotta Stuffed Peppers a full meal on their own.

Final Thoughts

There’s just something joyful about pulling a tray of Herby Ricotta Stuffed Peppers—bubbling, golden, and fragrant—straight from the oven. This recipe aspires to make vegetables the main event, and every mouthful is bright, cozy, and downright irresistible. Give them a try tonight and watch how quickly this dish becomes a repeat favorite in your home!

Herby Ricotta Stuffed Peppers Recipe

★★★★★

4.8 from 28 reviews

Author: Chloe
Total Time: 1 hour 5 minutes
Yield: Serves 4
Diet: Vegetarian

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Description

These Herby Ricotta Stuffed Peppers are a delicious and flavorful vegetarian dish that makes for a satisfying meal. The combination of creamy ricotta, spinach, and herbs stuffed into sweet bell peppers creates a dish that is both nutritious and comforting.

Instructions

Prep: Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, removing seeds and ribs. Bake for 20 minutes, drain water, and reduce oven temperature.
Mix: Microwave and chop spinach, then combine with remaining filling ingredients.
Stuff: Fill peppers with ricotta mixture.
Topping: Combine breadcrumbs and oil, then sprinkle over peppers.
Bake: Bake stuffed peppers for 30 minutes at 350°F (176°C); broil to brown the tops if needed.

Notes

You can customize the herbs and spices to suit your taste preferences.
Feel free to add some heat with red pepper flakes or a dash of hot sauce.
These stuffed peppers can be served with a side salad or crusty bread for a complete meal.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian