Ingredients
Peppers:
- 4 bell peppers (any color)
- 1 Tbsp olive oil
Filling:
- 4 cups fresh spinach
- 1 (15‑oz) tub ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan
- ½ cup sliced green onions (about 4)
- ½ cup chopped fresh basil
- 1 handful chopped flat‑leaf parsley
- 1 tsp each dried rosemary, thyme, fennel seeds (crushed)
- ½ tsp pepper
- 2 large eggs
Topping:
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Preheat oven to 400°F. Slice peppers and roast cut side up for 20 minutes. Drain and reduce oven to 350°F.
- Wilt spinach, chop, and mix with cheeses, onions, herbs, fennel, eggs, and pepper.
- Stuff peppers with mixture. Mix breadcrumbs with oil and sprinkle on top.
- Bake 30 minutes or until filling is set. Broil briefly if needed for browning.
- Serve hot.
Notes
- Use thawed, well-drained frozen spinach if needed.
- Fill and refrigerate ahead if desired—add a few minutes to bake time.
- Breadcrumbs can be swapped for panko for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad, Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 120mg
