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