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Savory Tuscan Ricotta Stuffed Peppers

These Creamy Tuscan Ricotta Stuffed Peppers are a hearty, vegetarian main course filled with herbed ricotta, spinach, mozzarella, and parmesan, then topped with crisp breadcrumbs. Baked until golden and bubbly, they’re a comforting, flavor-packed crowd-pleaser perfect for any gathering.
Calories:
Author: Sandra Myers

Ingredients

For the Peppers

  • 4 bell peppers any color, halved and deseeded
  • 1 tablespoon olive oil

For the Filling

  • 4 cups fresh spinach
  • 1 15-ounce tub ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan
  • ½ cup sliced green onions
  • ½ cup chopped fresh basil
  • 1 handful chopped Italian parsley
  • 1 teaspoon each: dried rosemary dried thyme, fennel seed (crushed), salt
  • ½ teaspoon black pepper
  • 2 large eggs

For the Topping

  • ½ cup breadcrumbs
  • 1 tablespoon oil

Instructions

  • Preheat oven to 400°F. Halve and deseed peppers, brush with oil, and bake 20 mins. Drain and lower heat to 350°F.
  • Microwave spinach 15–30 secs, then chop.
  • Mix all filling ingredients in a bowl.
  • Stuff peppers with filling.
  • Mix breadcrumbs with oil and top the peppers.
  • Bake 30 mins at 350°F. Broil 1–2 mins if not golden.