Herby Ricotta Stuffed Peppers Recipe

Get ready to fall in love with Herby Ricotta Stuffed Peppers, a vibrant and satisfyingly cheesy dish that turns simple ingredients into pure comfort. If you’re looking for a way to bring bold color, fresh flavor, and a wholesome twist to your dinner table, these peppers are about to become your new go-to. Expect pillowy ricotta, fragrant herbs, and gooey mozzarella, all cozied up in sweet, roasted bell peppers — basically, a celebration of everything wonderful about Italian-inspired home cooking.

Herby Ricotta Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Every bite of Herby Ricotta Stuffed Peppers is a harmony of freshness and richness. From the peppers’ natural sweetness to the creamy tang of ricotta and the unmistakable lift from fresh herbs, each component brings something special to the party. Nothing fancy here — just the building blocks of a dish that feels like a little celebration.

  • Bell peppers: Pick any color you love; red, yellow, and orange give sweetness while green offers a savory edge.
  • Olive oil: A drizzle for roasting helps coax out the peppers’ natural flavors and gives a touch of richness.
  • Fresh spinach: Wilts into the filling for color, a subtle earthy bite, and a veggie boost.
  • Ricotta cheese: The star of the filling — creamy and mild with a dreamy texture that melts into the peppers.
  • Shredded mozzarella: Delivers the quintessential cheesy stretch and buttery flavor.
  • Grated parmesan: Adds sharp, nutty depth that rounds out the other cheeses beautifully.
  • Sliced green onions: Their gentle bite and pop of color keep the filling tasting bright and light.
  • Chopped fresh basil: Infuses every bite with that unmistakable aromatic freshness.
  • Chopped flat-leaf parsley: Also known as Italian parsley, it brings balance and a fresh herbal note.
  • Dried rosemary, dried thyme, fennel seed, and salt: A teaspoon each — roughly smash the fennel seeds to release their sweet, licorice-like flavor for a unique twist.
  • Pepper: A half teaspoon is just enough to add a subtle background warmth.
  • Large eggs: Two eggs help magically bind all the herby, cheesy goodness together.

How to Make Herby Ricotta Stuffed Peppers

Step 1: Prep the Bell Peppers

Slice your bell peppers in half from top to bottom and scoop out the seeds and membranes. Give them a little brush with olive oil, then set them cut-side up in your favorite baking dish. Not only does this make them tender and slightly sweet once roasted, but it also creates the perfect boat for your irresistible filling.

Step 2: Wilt the Spinach

In a large skillet over medium heat, add the fresh spinach and a splash of water. Sauté just until wilted — it takes just a couple minutes. Once it looks reduced and glossy, let the spinach cool briefly before pressing out any excess moisture with a paper towel. This quick step keeps your Herby Ricotta Stuffed Peppers from turning watery.

Step 3: Make the Creamy Herbed Filling

In a big bowl, combine ricotta cheese, mozzarella, parmesan, green onions, basil, parsley, smashed fennel seeds, rosemary, thyme, salt, pepper, and those beautiful eggs. Chop the wilted spinach, then fold it into the cheese mixture. Stir until everything is well distributed and flecked with green and gold — this is where the magic happens!

Step 4: Stuff the Peppers

Generously spoon that lush herby ricotta mixture into each pepper half, pressing it in lightly so it fills every nook and cranny. Don’t be shy — mound it up a little for maximum effect. The more filling, the more luscious every bite!

Step 5: Bake to Golden Perfection

Slide the filled peppers into a preheated oven at 375°F (190°C) for about 30-35 minutes. You’ll know they’re ready when the pepper edges are tender, the cheese is bubbling, and the tops are just starting to blush golden brown. Let them rest for a few minutes out of the oven so the filling sets up slightly before serving.

How to Serve Herby Ricotta Stuffed Peppers

Herby Ricotta Stuffed Peppers Recipe - Recipe Image

Garnishes

Finish your Herby Ricotta Stuffed Peppers with an extra sprinkle of parmesan, a shower of freshly chopped basil or parsley, and a generous grind of black pepper. For a little extra color, a drizzle of good olive oil or even a few pinches of red pepper flakes is wonderful. These touches bring brightness and make each plate look irresistible.

Side Dishes

Pair these peppers with a crisp green salad tossed in lemony vinaigrette or some simply roasted baby potatoes. Crusty bread or garlic knots are fantastic for scooping up the cheesy filling that escapes onto your plate. If you want more vegetables, roasted carrots, zucchini, or a tangy cucumber salad will fit right in.

Creative Ways to Present

Serve Herby Ricotta Stuffed Peppers on a big platter family-style for casual gatherings, or plate individually for a dinner party, tucked alongside a generous helping of salad. For a cocktail party, slice each pepper half into thirds and serve on a tray with toothpicks — the herby, cheesy appeal makes them an instant hit.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), just pop the cooled Herby Ricotta Stuffed Peppers into an airtight container and refrigerate. They’ll keep beautifully for up to 3 days, and because the filling stays so moist, they rarely dry out.

Freezing

You can absolutely freeze these peppers — simply wrap each cooled pepper half tightly in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep for up to 2 months, making future meals a breeze. Thaw overnight in the fridge before reheating for the best texture.

Reheating

To reheat, place the peppers in a baking dish, cover loosely with foil, and bake in a 350°F (175°C) oven until warmed through (about 15-20 minutes). You can also zap them in the microwave if you’re in a hurry, but a gentle oven reheat keeps the filling fluffier and the peppers tender.

FAQs

Can I use different cheeses in the filling?

Absolutely! While mozzarella, parmesan, and ricotta are a classic trio, you can swap in creamy goat cheese for extra tang or try sharp provolone or fontina for bolder flavors. The key is to keep the ricotta base for that unmistakable texture Herby Ricotta Stuffed Peppers are known for.

What can I do if I don’t have fresh herbs?

Fresh herbs offer unbeatable aroma and flavor, but dried herbs will work in a pinch. Use half the amount called for, and consider brightening up the finished peppers with a sprinkle of fresh parsley, if possible, right before serving.

Are Herby Ricotta Stuffed Peppers gluten-free?

Yes, this recipe is naturally gluten-free — just be sure to check your cheese and seasoning labels to avoid any hidden gluten in pre-grated options or spice blends.

Can I make Herby Ricotta Stuffed Peppers ahead of time?

Definitely! Assemble the peppers up to a day ahead, cover, and refrigerate until ready to bake. You may need to add an extra 5 minutes or so to the baking time if cooking them straight from the fridge.

How can I add a little heat to the filling?

For a spicier kick, toss a pinch of red pepper flakes or finely diced jalapeño into the cheese mixture. You could also stir in a bit of hot sauce to taste, but keep it balanced so the fresh herbs still shine.

Final Thoughts

I hope you’ll give these Herby Ricotta Stuffed Peppers a try — they’re a hug on a plate, packed with color, nutrition, and so much flavor. This dish is just as perfect for a cozy night in as it is for sharing with the people you love. Pull up a chair, gather your ingredients, and get ready for serious comfort food goodness!

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Herby Ricotta Stuffed Peppers Recipe

These Herby Ricotta Stuffed Peppers are a flavorful and satisfying dish that combines the sweetness of bell peppers with a rich and creamy filling of ricotta, mozzarella, and herbs. A delicious vegetarian main course that’s sure to impress!

  • Author: nova
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: 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 each dried rosemary, dried thyme, fennel seed, and salt (roughly smash the fennel seeds to release their flavor)
  • ½ tsp pepper
  • 2 large eggs

Instructions

  1. Prep the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and brush the outsides with olive oil. Place in a baking dish.
  2. Make the Filling: In a large bowl, mix together the ricotta, mozzarella, parmesan, green onions, basil, parsley, dried herbs, salt, and pepper. Stir in the eggs until well combined.
  3. Stuff the Peppers: Fill each pepper with the ricotta mixture, pressing down gently to pack it in.
  4. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the filling is golden and bubbly.
  5. Serve: Let the stuffed peppers cool slightly before serving. Enjoy!

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 320
  • Sugar: 4g
  • Sodium: 580mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 120mg

Keywords: Herby Ricotta Stuffed Peppers, Stuffed Peppers Recipe, Vegetarian Stuffed Peppers

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