Go Back
–+ servings
Tuscan Ricotta Stuffed Peppers

Tuscan Ricotta Stuffed Peppers: Creamy, Herby Delight!

Tuscan Ricotta Stuffed Peppers are a delicious vegetarian option, combining creamy ricotta and fresh herbs in vibrant bell peppers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color works beautifully.
  • 2 tablespoons Olive Oil Can be swapped with avocado oil.
For the Filling
  • 15 ounces Ricotta Cheese Essential for Tuscan flavor.
  • 1 cup Shredded Mozzarella Cheese Feel free to substitute.
  • 1/2 cup Grated Parmesan Adds nutty depth.
  • 3 cups Fresh Spinach Thawed and drained frozen spinach is an option.
  • 1/2 cup Sliced Green Onions Chives can be used as a milder option.
  • 1/4 cup Chopped Fresh Basil Fresh is recommended.
  • 1/4 cup Chopped Fresh Parsley Fresh is recommended.
For the Seasoning
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Fennel Seed Roughly smashed for more flavor.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 large Eggs Binds filling.
  • 1 cup Breadcrumbs Use gluten-free for a gluten-free option.

Equipment

  • Oven
  • Baking Sheet
  • Large Bowl
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Slice bell peppers in half lengthwise, remove seeds, and brush insides with olive oil. Place on a baking sheet and bake for 20 minutes.
  2. Microwave fresh spinach until wilted (1-2 minutes), then chop finely. In a large bowl, mix spinach, ricotta, mozzarella, parmesan, green onions, basil, and parsley. Add eggs and seasonings, mixing well.
  3. Stuff the halved peppers with the creamy filling, packing gently. Fill each pepper evenly to ensure they cook uniformly.
  4. Mix breadcrumbs with a drizzle of olive oil until coated. Sprinkle breadcrumb mixture evenly over the stuffed peppers.
  5. Bake stuffed peppers for about 30 minutes. Switch to broil if topping doesn't brown, monitoring closely to prevent burning.

Nutrition

Serving: 1pepperCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1600IUVitamin C: 70mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in the oven to maintain crispiness.

Tried this recipe?

Let us know how it was!