Tuscan Ricotta Stuffed Peppers Recipe
These Tuscan Ricotta Stuffed Peppers are a savory, flavorful vegetarian dish featuring bell peppers filled with a creamy mixture of ricotta, mozzarella, parmesan, fresh spinach, herbs, and spices. Baked to perfection, topped with a crispy breadcrumb crust, they make a delightful and hearty meal inspired by Tuscan cuisine.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Tuscan, Italian
- Diet: Vegetarian
Ingredients
Scale
Peppers
- 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 (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
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prep: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise, removing all seeds and ribs carefully. Arrange the peppers cut side up on a parchment-lined baking sheet and brush them all over with 1 tablespoon of olive oil. Bake the peppers for about 20 minutes or until they start to soften. Once baked, remove any liquid that has accumulated inside the peppers. Reduce the oven temperature to 350°F (176°C).
- Mix: While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until just wilted. Roughly chop the spinach and combine it in a large mixing bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped parsley, dried rosemary, dried thyme, roughly smashed fennel seeds, salt, pepper, eggs, and ½ cup of breadcrumbs. Mix well to create the filling.
- Stuff: Evenly fill each pepper half with the ricotta and spinach filling, pressing gently to distribute the mixture.
- Topping: In a small bowl, mix ½ cup of breadcrumbs with 1 tablespoon of oil until combined. Sprinkle this breadcrumb topping evenly over all the stuffed peppers to create a crispy crust.
- Bake: Return the stuffed and topped peppers to the oven at 350°F (176°C) and bake for 30 minutes. When finished, if the tops are not golden brown, turn on the broiler and carefully broil the peppers for 1 to 2 minutes until the breadcrumb topping is golden and crispy. Watch closely to avoid burning.
Notes
- You can use any color of bell peppers depending on your preference or availability.
- Roughly smashing fennel seeds helps release more of their flavor into the filling.
- Make sure to drain the peppers well after the initial bake to avoid sogginess in the final dish.
- Broiling at the end is optional but recommended for a nice golden crust on top.
- This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
Keywords: Tuscan stuffed peppers, ricotta stuffed peppers, baked bell peppers, vegetarian stuffed peppers, Italian stuffed peppers, ricotta recipes
Find it online: https://nayabaker.com/tuscan-ricotta-stuffed-peppers-recipe/
