These Tuscan Ricotta Stuffed Peppers are a vibrant, vegetarian main dish that brings the rustic flavors of the Italian countryside to your dinner table. Sweet bell peppers are roasted until tender and filled with a savory, herb-packed ricotta and spinach mixture that is creamy, cheesy, and incredibly satisfying.
With a golden, crispy breadcrumb topping and a luscious, fluffy filling, this meal is elegant enough for guests but simple enough for a weeknight.
Recipe Details
- Flavor Profile: The sweetness of the roasted peppers pairs perfectly with the creamy, salty ricotta filling, which is aromatic with fennel seeds, basil, and rosemary.
- Texture: You get a soft, tender pepper shell holding a fluffy, soufflé-like cheese filling, finished with a delightful crunch from the breadcrumb topping.
- Time: 20 minutes prep/pre-bake, 30 minutes final bake time.
- Difficulty: Easy to Intermediate. The double-bake method ensures the peppers are cooked through without the filling drying out.
What You’ll Need
To make this recipe, you will need a large baking sheet lined with parchment paper for roasting the peppers. A microwave is used to quickly wilt the spinach, and a large bowl is needed to mix the filling. The ingredients focus on fresh produce like bell peppers and spinach, rich dairy like ricotta and mozzarella, and a robust blend of fresh and dried herbs to create that signature Tuscan flavor.
Ingredient Notes
- Bell Peppers – You need 4 bell peppers of any color. Red, orange, and yellow tend to be sweeter, while green offers a more savory, slightly bitter contrast.
- Ricotta Cheese – A 15-oz tub of ricotta serves as the base. Full-fat ricotta is recommended for the creamiest texture.
- Fresh Spinach – You will need 4 cups, which looks like a lot but wilts down significantly. It adds moisture and nutrition to the filling.
- Cheese Blend – A mix of shredded mozzarella and grated parmesan provides the perfect balance of melt and salty flavor.
- Fennel Seeds – These are essential for that “Italian sausage” flavor profile in a vegetarian dish. Smashing them roughly helps release their oils.
- Fresh Herbs – Fresh basil and flat-leaf parsley bring brightness that dried herbs just can’t match.
- Eggs – Two large eggs act as the binder, helping the ricotta mixture puff up and set like a savory custard filling.
- Breadcrumbs – Tossed with oil, these create a textured crust that contrasts with the soft cheese.
Add-ins and Substitutions
- Spinach – If you don’t have fresh spinach, you can use frozen spinach. Thaw it completely and squeeze out every bit of excess liquid before adding it to the cheese.
- Herbs – If fresh basil is unavailable, you can use a smaller amount of dried basil or a spoonful of pesto in the mix.
- Gluten-Free – To make this gluten-free, simply use gluten-free breadcrumbs for the topping or omit them entirely for a just-cheese top.
How to Make Tuscan Ricotta Stuffed Peppers
- Prep and Pre-bake: Preheat your oven to 400°F (204°C). Cut the 4 bell peppers in half lengthwise and remove the seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet. Brush them all over with 1 Tbsp of olive oil. Bake for about 20 minutes, or until they begin to soften.
- Drain and Adjust Heat: When the peppers are finished pre-baking, carefully drain any water that has pooled inside them. Reduce the oven temperature to 350°F (176°C).
- Wilt Spinach: Meanwhile, place the 4 cups of fresh spinach in the microwave and heat for 15 to 30 seconds, or until wilted down. Roughly chop the spinach.
- Make the Filling: In a large bowl, combine the chopped spinach with the ricotta cheese, mozzarella, parmesan, green onions, fresh basil, parsley, dried rosemary, dried thyme, smashed fennel seeds, salt, pepper, and the 2 large eggs. Mix until thoroughly combined.
- Stuff the Peppers: Fill each pepper half evenly with the ricotta mixture.
- Add Topping: In a small bowl, mix the ½ cup of breadcrumbs with 1 Tbsp of oil until the crumbs are coated. Sprinkle this mixture evenly over the tops of the stuffed peppers.
- Final Bake: Return the peppers to the oven (now at 350°F) and bake for 30 minutes. The filling should be set and hot.
- Brown the Top: If the tops aren’t golden brown at this point, turn on the broiler and let them brown. Watch closely until they are done, as this will only take a minute or two!
Pro Tip: Don’t skip the step of draining the water from the peppers after the initial roast. Peppers release liquid as they soften, and if you leave it there, the bottom of your ricotta filling will become soggy instead of fluffy.
Recipe Tips
- Smashing Fennel Seeds: You can smash the fennel seeds using a mortar and pestle, or simply place them on a cutting board and press down firmly with the flat side of a heavy knife.
- Room Temperature Ricotta: Letting the ricotta sit out for a few minutes before mixing makes it easier to incorporate the herbs and eggs smoothly.
- Select Flat Peppers: When buying your peppers, try to choose ones that have a relatively flat side so they sit stable on the baking sheet without tipping over and spilling the filling.
FAQs
- Can I make this ahead of time? You can pre-bake the peppers and mix the filling in advance. Store them separately in the fridge. Stuff and bake just before serving (you may need to add a few minutes to the final bake time if the filling is cold).
- Is this keto? The filling and peppers are low carb, but the breadcrumbs are not. Omit the breadcrumb topping to make this a keto-friendly meal.
- What if my peppers are still hard? If you prefer very soft peppers, you can extend the pre-bake time by 5-10 minutes. Once the filling is added, the pepper cooks much slower.
Serving Suggestions
- Green Salad: A simple arugula salad with balsamic glaze cuts through the richness of the cheese.
- Protein: Serve alongside grilled chicken or Italian sausage if you want a meatier meal.
- Bread: A slice of crusty garlic bread is perfect for scooping up any filling that spills onto the plate.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F until warmed through to keep the topping crisp, or microwave for 1-2 minutes for a quick lunch.
Tuscan Ricotta Stuffed Peppers
- Total Time: 1 hour 10 minutes
- Yield: 4 Servings (2 halves each) 1x
- Diet: Vegetarian
Description
These Tuscan Ricotta Stuffed Peppers are a vibrant, vegetarian main dish that brings the rustic flavors of the Italian countryside to your dinner table. Sweet bell peppers are roasted until tender and filled with a savory, herb-packed ricotta and spinach mixture that is creamy, cheesy, and incredibly satisfying. With a golden, crispy breadcrumb topping and a luscious, fluffy filling, this meal is elegant enough for guests but simple enough for a weeknight.
Ingredients
Peppers
- 4 bell peppers (any color, look for ones that sit flat)
- 1 tablespoon olive oil
Ricotta Spinach Filling
- 4 cups fresh spinach
- 1 (15-oz) tub ricotta cheese (full-fat recommended)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sliced green onions (about 4 onions)
- 1/2 cup chopped fresh basil
- Handful of flat-leaf parsley, chopped
- 2 large eggs
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds, roughly smashed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Crispy Topping
- 1/2 cup breadcrumbs
- 1 tablespoon oil
Instructions
Prep and Pre-bake
Preheat your oven to 400°F (200°C). Cut the bell peppers in half lengthwise and remove the seeds and ribs. Place the peppers, cut-side up, on a baking sheet lined with parchment paper. Brush them all over with 1 tablespoon of olive oil. Bake for about 20 minutes until they begin to soften.
Drain and Cool
When the peppers are done pre-baking, reduce the oven temperature to 350°F (175°C). Carefully tilt the peppers to drain any liquid that has pooled inside them during roasting.
Wilt the Spinach
Place the fresh spinach in a microwave-safe bowl and heat for 15 to 30 seconds, just until wilted. Roughly chop the wilted spinach.
Make the Filling
In a large bowl, combine the chopped spinach, ricotta cheese, mozzarella, Parmesan, green onions, fresh basil, parsley, rosemary, thyme, smashed fennel seeds, salt, pepper, and eggs. Mix until thoroughly combined.
Stuff the Peppers
Scoop the ricotta mixture into the pre-baked pepper halves, filling them evenly.
Add Topping
In a small bowl, mix the breadcrumbs with 1 tablespoon of oil until the crumbs are coated. Sprinkle this mixture generously over the tops of the stuffed peppers.
Final Bake
Return the pan to the oven (at 350°F) and bake for 30 minutes. The filling should be set and the peppers tender.
Broil (Optional)
If you want a darker crust, turn on the broiler for 1–2 minutes at the end to brown the breadcrumbs. Watch closely to prevent burning.
Notes
Drain the Peppers: Do not skip draining the liquid after the pre-bake. Peppers release water as they soften; if you leave it, the bottom of your filling will become soggy.
Fennel Seeds: The smashed fennel seeds are the secret ingredient that gives this vegetarian dish a savory “Italian sausage” flavor profile. Don’t skip them!
Low Carb/Keto Option: To make this keto-friendly, simply omit the breadcrumb topping. The filling and peppers are naturally low in carbs.
Make Ahead: You can roast the peppers and mix the filling a day in advance (store separately). Stuff and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 Stuffed Halves
- Calories: 485
- Sugar: 7g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 165mg
Keywords: tuscan stuffed peppers, ricotta stuffed peppers, vegetarian main dish, italian stuffed peppers, healthy dinner recipes, spinach and cheese peppers, gluten free option
