Herby Ricotta Stuffed Peppers Recipe

If you’re craving a cozy, Italian-inspired meal that’s bursting with color and flavor, Herby Ricotta Stuffed Peppers are about to become your new favorite. Imagine roasted bell peppers brimming with creamy ricotta cheese, bright spinach, a medley of fresh herbs, and a golden, crisp breadcrumb topping. This dish practically transports you right to Tuscany, yet it comes together in just about an hour and makes any weeknight feel like a celebration. Whether you’re serving it as a stunning main or a standout side, Herby Ricotta Stuffed Peppers always impress!

Ingredients You’ll Need

Ingredients You’ll Need

What sets Herby Ricotta Stuffed Peppers apart are the simple yet essential ingredients—each one playing its part for maximum flavor, luscious texture, and eye-catching color. Here’s what you’ll need, along with a few tips to make every bite memorable:

• Bell Peppers: Choose any color! Reds and yellows are sweet and vibrant, while green peppers offer a subtle bite.
• Olive Oil: Just a touch brings out the peppers’ natural sweetness and helps roast them to perfection.
• Fresh Spinach: Four cups may seem like a lot, but it cooks down and adds lovely freshness and color.
• Ricotta Cheese: The creamy heart of the filling—full-fat ricotta gives the richest result.
• Mozzarella Cheese: Shredded mozzarella melts into gooey ribbons, binding the filling.
• Grated Parmesan: A punch of sharp, salty depth—you’ll taste Italy in every bite.
• Green Onions: Sliced onion brings brightness and a mild bite to balance the creamy cheeses.
• Fresh Basil: Chopped basil perfumes the filling with its classic, summery aroma.
• Flat‑Leaf Parsley: Adds a hint of earthiness and gorgeous flecks of green.
• Dried Rosemary, Thyme, Fennel Seeds: These herbs and seeds deliver unmistakable Tuscan vibes; crush fennel for the best aroma.
• Black Pepper: Essential for just the right level of warmth and spiciness.
• Eggs: Eggs bind everything together for a perfectly set filling.
• Breadcrumbs: Use regular or swap for panko for extra crunch on top.
• Oil (for the topping): Helps the breadcrumbs bake up golden and irresistible.

How to Make Herby Ricotta Stuffed Peppers

Step 1: Roast the Peppers

Begin by preheating your oven to 400°F. Slice each bell pepper in half lengthwise and remove the seeds and membranes. Drizzle the cut sides with olive oil and arrange them, cut side up, on a baking tray. Roast for about 20 minutes, just until they begin to soften. This first roast is the trick for getting those peppers beautifully sweet and tender, so your Herby Ricotta Stuffed Peppers never turn out underdone. Once they’re finished, drain off any juices and reduce the oven temperature to 350°F.

Step 2: Prepare the Filling

While the peppers roast, wilt your fresh spinach in a hot skillet until just shrunken and deep green. Give it a good chop—this disperses that glorious green color throughout the filling. In a large mixing bowl, stir together the ricotta, mozzarella, Parmesan, chopped spinach, green onions, fresh basil, parsley, rosemary, thyme, crushed fennel seeds, and black pepper. Crack in the eggs and mix until nicely combined. You’ll notice the filling smells wonderfully fresh and herby already—the anticipation is half the fun!

Step 3: Stuff the Peppers

Spoon the creamy herby mixture generously into each roasted pepper half, packing it in gently. The goal is to fill each nook and cranny without making the peppers collapse! Arrange the stuffed peppers back on the tray, and marvel at those gorgeous colors—they’re almost too pretty to bake.

Step 4: Top with Crunchy Breadcrumbs

In a small bowl, mix the breadcrumbs with the tablespoon of oil until they’re evenly moistened. Sprinkle this mixture over the stuffed peppers. This topping creates the most irresistible golden crust after baking—don’t be shy with it! If you love extra crunch, swap regular breadcrumbs for panko.

Step 5: Bake to Perfection

Bake the Herby Ricotta Stuffed Peppers at 350°F for about 30 minutes, or until the filling is set and the tops are golden brown. If you want an extra-crispy top, switch on the broiler for a minute or two at the end—just keep a close eye so nothing burns. Serve hot, and enjoy the incredible aroma that fills your kitchen!

How to Serve Herby Ricotta Stuffed Peppers

Garnishes

A sprinkle of fresh herbs like extra basil or parsley makes these Herby Ricotta Stuffed Peppers positively sing. Add a shower of grated Parmesan, some cracked black pepper, or a drizzle of good olive oil just before serving for a restaurant-worthy finish. If you’re feeling fancy, a few toasted pine nuts add lovely crunch and richness.

Side Dishes

Serve Herby Ricotta Stuffed Peppers alongside a crisp green salad tossed with lemony vinaigrette, roasted baby potatoes, or a simple bowl of herbed couscous. For a cozy meal, warm crusty bread is the perfect companion—ideal for mopping up any savory cheese that escapes onto the plate!

Creative Ways to Present

Try arranging the peppers on a big, colorful platter and scattering extra basil leaves around for a festive look. Mini peppers make perfect party bites, while slicing larger peppers into strips before stuffing creates an elegant, shareable appetizer. For brunch, top each pepper with a poached egg or serve with a side of tomato jam.

Make Ahead and Storage

Storing Leftovers

Leftover Herby Ricotta Stuffed Peppers keep beautifully in the fridge for up to three days. Store them in an airtight container once cooled. They’re just as delicious reheated for lunch the next day, and the flavors deepen as they sit!

Freezing

You can freeze Herby Ricotta Stuffed Peppers easily. Once baked and cooled, wrap each stuffed pepper tightly in foil or place in a freezer container. They’ll keep for up to a month. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place stuffed peppers in a covered baking dish and warm in a 350°F oven for about 15–20 minutes. If you want to revive that bubbly, golden top, uncover for the last few minutes or pop under the broiler until crisp. A microwave works in a pinch, but the oven is best for keeping the texture just right.

FAQs

Can I substitute cottage cheese for ricotta?

Absolutely! While ricotta gives a luxurious creaminess, well-drained cottage cheese works as a lighter option. Just blend slightly if you want a smoother texture for your Herby Ricotta Stuffed Peppers.

Are Herby Ricotta Stuffed Peppers gluten-free?

The only ingredient containing gluten is the breadcrumbs on top. Swap them for your favorite gluten-free breadcrumbs or even a sprinkle of toasted nuts for a gluten-free version.

Can I use frozen spinach instead of fresh?

Definitely! Thawed, well-drained frozen spinach is a handy shortcut. Just make sure to squeeze out as much moisture as possible to avoid a watery filling.

What’s the best way to reheat leftovers?

For best results, reheat leftovers in the oven at 350°F until warmed through, about 15–20 minutes. The oven helps the filling stay creamy and the top crisp up again.

Can I assemble Herby Ricotta Stuffed Peppers ahead?

Yes, you can! Stuff the peppers, cover tightly, and refrigerate for up to a day before baking. Add a few extra minutes to the bake time directly from the fridge.

Final Thoughts

Herby Ricotta Stuffed Peppers are my secret weapon whenever I want to wow a table—without spending hours in the kitchen. I just know you’ll fall for that luscious filling, the savory crunch, and all those Italian garden flavors. Give them a try soon, and don’t be surprised when they disappear in record time!

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