Name: Tuscan Ricotta Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Tuscan
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 (aka 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; ½ cup breadcrumbs; 1 Tbsp oil

Jump to Recipe

Introduction

These Tuscan Ricotta Stuffed Peppers are a delightful blend of creamy ricotta, fresh spinach, and fragrant herbs baked inside tender bell peppers. Perfect as a comforting vegetarian main or a flavorful side, they bring a taste of Italy right to your kitchen.

A white plate on top of a white marbled texture holds seven stuffed bell pepper halves arranged close together. Each pepper half has a vibrant colored outer layer of red, yellow, or green with a slightly cooked, wrinkly texture. Inside each pepper is a pale yellow filling with small green herb bits mixed in, topped with a golden-brown crispy breadcrumb crust and a light sprinkle of grated cheese. Fresh green parsley and basil leaves are placed around the peppers, adding bright green accents to the dish. Photo taken with an iphone --ar 4:5 --v 7

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 (for topping)

Instructions

Step 1: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise, removing all seeds and ribs. Arrange them cut side up on a parchment-lined baking sheet, then brush them with 1 tablespoon of olive oil. Bake for about 20 minutes until they soften slightly. Drain any water that accumulates in the peppers, then reduce the oven temperature to 350°F (176°C).
Step 2: While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop the spinach and transfer it to a large bowl. Add ricotta cheese, mozzarella, parmesan, green onions, basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix everything until well combined.
Step 3: Spoon the ricotta mixture evenly into each pepper half, filling them generously but neatly.
Step 4: In a small bowl, combine the breadcrumbs with 1 tablespoon of oil. Sprinkle this mixture evenly over the stuffed peppers to create a golden, crispy topping.
Step 5: Return the stuffed peppers to the oven and bake for 30 minutes. If the topping isn’t golden brown after baking, switch to the broiler setting and broil for 1 to 2 minutes, watching carefully to avoid burning, until the tops are perfectly browned.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the filling mixture.
Use a mix of bell pepper colors to make the dish vibrant and visually appealing.
To keep it gluten-free, substitute regular breadcrumbs with gluten-free options or crushed nuts.
If you prefer a vegan version, replace ricotta with a plant-based alternative and omit eggs.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. They can also be frozen before baking; thaw and bake as directed, adding extra time as needed.

How to Serve

A white plate holds seven stuffed bell pepper halves arranged closely, with red, yellow, and green peppers visible. Each pepper is filled with a creamy mixture topped with a golden-brown breadcrumb crust that looks crispy and slightly browned. The filling contains green herbs or vegetables that peek through the crust. Fresh green parsley leaves are scattered between the peppers for decoration, all placed on a white marbled surface with a soft white cloth beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw and squeeze out excess water before mixing it with the other filling ingredients to avoid a watery filling.

Can I prepare these peppers ahead of time?

Absolutely! You can prepare and stuff the peppers a day in advance, keep them refrigerated, then bake just before serving to save time.