These ricotta stuffed peppers are one of those fresh, herby dishes we love to make as a team for a light dinner or side. Creamy ricotta, spinach, and garden herbs tucked into sweet roasted peppers, which for us is exactly what real food for real life is all about.
These herby ricotta stuffed peppers are filled with creamy ricotta, fresh herbs, and sharp parmesan, a flavor packed side dish ready in under an hour. They taste straight out of Tuscany, with three kinds of cheese, spinach, and a golden breadcrumb topping. Versatile enough to serve as a side or a meatless main, these ricotta stuffed peppers are simple, fresh, and full of flavor.
What makes these ricotta stuffed peppers so good is the herby ricotta filling. Three cheeses, spinach, and fresh herbs come together in a creamy, savory mixture.
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Watch how this ricotta stuffed peppers comes together, step by step.
Why You Will Love This Ricotta Stuffed Peppers
- Creamy and herby. A rich ricotta and fresh herb filling.
- Three kinds of cheese. Ricotta, mozzarella, and parmesan.
- Golden breadcrumb top. A crisp, toasty finish.
- Ready in under an hour. With minimal hands on time.
- Versatile. A side dish or a meatless main.
What Makes This Ricotta Stuffed Peppers So Good
Creamy ricotta, the soft, fresh Italian cheese, makes the filling rich and luscious while keeping it light.
Three cheeses add depth. Ricotta, mozzarella, and sharp parmesan layer in creamy, melty, and savory flavor.
Fresh herbs and spinach keep it bright. Basil, parsley, rosemary, and thyme with spinach give it a garden fresh taste.
Sweet bell peppers, the mild, crisp peppers, soften as they roast into tender, edible vessels for the creamy filling.
Optional Pro Tip: Drain Well
Drain the peppers. Pour off any water that collects after the first bake.
Smash the fennel seeds. Crushing them releases their flavor into the filling.
Tips for the Best Ricotta Stuffed Peppers
- Pre roast the peppers. So they are tender by the end.
- Drain the peppers. Pour off any water before filling.
- Wilt the spinach. A quick microwave shrinks it down.
- Smash the fennel seeds. To release their flavor.
- Use whole milk ricotta. For the creamiest filling.
- Top with breadcrumbs. For a crisp, golden finish.
- Broil to brown. Watch closely so they do not burn.
- Let them rest. A few minutes before serving.
Variations and Add Ins
These ricotta stuffed peppers are easy to customize.
- Add protein. Crispy chickpeas or white beans stir right in.
- Use different herbs. Oregano or chives work well.
- Add a tomato sauce. Spoon marinara around the peppers.
- Make it spicier. A pinch of red pepper flakes.
- Use panko. For an extra crunchy topping.
- Add sun dried tomatoes. For a sweet, tangy bite.
- Make it gluten free. Skip or swap the breadcrumbs.
- Use a cheese blend. Fontina or provolone melt nicely.
How to Store and Reheat
These ricotta stuffed peppers are best eaten the day they are made, but leftovers will keep in an airtight container in the refrigerator for up to four days.
To reheat, pop them in a 350 F oven until heated through and the tops crisp back up. They can also be assembled ahead and baked fresh when ready.
Serving Suggestions for Ricotta Stuffed Peppers
These ricotta stuffed peppers are a lovely meatless main or a colorful side. As a main, they pair beautifully with a crisp green salad or a grain like farro or quinoa.
As a side, they are wonderful alongside grilled or roasted meats, pasta, or Italian dishes. Crusty bread is perfect for any extra filling.
For serving, arrange the peppers on a platter and finish with a scatter of fresh basil or parsley and a little extra parmesan for a beautiful, fresh presentation.
- With a green salad. A fresh, light main.
- With grilled meats. A colorful side dish.
- With pasta. A lovely Italian pairing.
- With crusty bread. For any extra filling.
They make a fresh side to a hearty main like our high protein creamy beef pasta, a great one to try.
Frequently Asked Questions
What are herby ricotta stuffed peppers?
They are bell pepper halves filled with a creamy mixture of ricotta, mozzarella, parmesan, spinach, and fresh herbs, topped with golden breadcrumbs and baked until tender and toasty.
Can I make them a main dish?
Yes. They work as a meatless main, especially served with a salad or grain. Add chickpeas or white beans to the filling for extra protein and heartiness.
What ricotta should I use?
Whole milk ricotta gives the creamiest, richest filling. Part skim works too if you prefer a lighter option.
Why pre roast the peppers?
Roasting the peppers first softens them so they are tender by the time the filling is hot and the top is golden, since the filling bakes quickly.
How do I keep them from getting watery?
Pre roast the peppers and drain any water that collects before filling them, and wilt and drain the spinach so it does not release liquid.
Can I make them ahead of time?
Yes. Assemble them and refrigerate, then bake when ready. They are best fresh but keep for up to four days as leftovers.
Can I add protein?
Absolutely. Crispy tofu, chickpeas, or white beans all stir in nicely for a more filling, protein rich version.
How do I make them gluten free?
Simply skip the breadcrumb topping or use a gluten free breadcrumb. The cheesy filling is naturally gluten free.
How do I store and reheat leftovers?
Keep them in an airtight container in the refrigerator, and reheat in a 350 F oven until heated through and the tops crisp up.
What should I serve with them?
A green salad, a grain like farro or quinoa, grilled meats, pasta, or crusty bread all pair beautifully with these peppers.
A Taste of Tuscany
These herby ricotta stuffed peppers fill sweet roasted bell peppers with a creamy blend of ricotta, mozzarella, and parmesan, plus spinach and fresh herbs, all topped with golden breadcrumbs. They taste fresh, bright, and straight out of Tuscany.
Ready in under an hour and versatile as a side or meatless main, they are simple yet full of flavor. Once you try them, these ricotta stuffed peppers are sure to become a favorite.
Craving another Italian inspired favorite? Our chicken piccata is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Herby Ricotta Stuffed Peppers
Ingredients
Equipment
Method
- Preheat the oven to 400 F, cut the bell peppers in half lengthwise, removing the seeds and ribs, then set them cut side up on a parchment lined baking sheet and brush all over with 1 tablespoon olive oil.
- Bake for about 20 minutes, or until they begin to soften, then drain the water out of each pepper and reduce the oven temperature to 350 F.
- Meanwhile, microwave the spinach for 15 to 30 seconds, or until wilted down, then roughly chop it.
- In a large bowl, combine the chopped spinach with the ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, smashed fennel seeds, salt, pepper, and eggs.
- Fill the peppers evenly with the ricotta mixture.
- In a small bowl, combine the breadcrumbs and 1 tablespoon oil, then sprinkle this evenly over the peppers.
- Return the peppers to the oven and bake for 30 minutes.
- If the tops are not golden brown at this point, turn on the broiler and let them brown, watching closely until they are done.
Nutrition
Notes
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