Ricotta Stuffed Peppers: The Ultimate Ricotta Stuffed Peppers Recipe
Introduction to Ricotta Stuffed Peppers
Ricotta stuffed peppers are a delightful and nutritious dish that brings together the vibrant flavors of fresh vegetables and creamy cheeses. This recipe is not only easy to prepare, but it also provides a comforting meal that everyone will love. The combination of bell peppers, ricotta, and spinach creates a wholesome dish perfect for any occasion, whether it’s a weeknight dinner or a weekend gathering.
A Personal Story Behind My Ricotta Stuffed Peppers Journey
Growing up, my family often gathered around the table for hearty meals, and stuffed peppers were a staple. My grandmother would make them with her secret blend of spices and cheeses, and I always looked forward to those family dinners. Now, I’m excited to share my own take on this classic dish, filled with creamy ricotta and fresh greens, which brings back those cherished memories of home and family.
What Makes This Ricotta Stuffed Peppers Recipe Special?
What sets this ricotta stuffed peppers recipe apart is the combination of flavors and textures. The creamy ricotta cheese blends beautifully with fresh spinach, aromatic herbs, and a hint of nuttiness from the parmesan. Plus, the colorful bell peppers not only provide a visual feast but also add a natural sweetness that complements the savory filling. This dish is not only delicious but also packed with nutrients, making it a wholesome choice for any meal.
The Full Ricotta Stuffed Peppers Recipe
Ingredients
- 4 bell peppers, any color
- 1 tablespoon (15 mL) olive oil
- 4 cups fresh spinach
- 1 15-ounce tub ricotta cheese (425 g)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan (56 g)
- 1/2 cup sliced green onions (about 4 green onions)
- 1/2 cup chopped fresh basil
- 1 handful chopped flat-leaf parsley (Italian parsley)
- 1 teaspoon each dried rosemary, dried thyme, fennel seed (smash the fennel seeds), and salt
- 1/2 teaspoon pepper
- 2 large eggs
- 1/2 cup breadcrumbs
- 1 tablespoon oil
Instructions
- Preheat the oven to 400°F (204°C). Cut the bell peppers in half lengthwise, remove seeds and ribs. Place peppers cut side up on a baking sheet lined with parchment paper. Brush all over with 1 tablespoon of olive oil. Bake for about 20 minutes until they start to soften. Drain any water from each pepper and reduce the oven temperature to 350°F (176°C).
- While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop and combine in a large bowl with all the filling ingredients. This step helps to incorporate the flavors well.
- Fill the peppers evenly with the ricotta mixture, making sure to pack it in well for a hearty bite.
- In a small bowl, mix the breadcrumbs and 1 tablespoon of oil. Sprinkle this evenly over the peppers to create a lovely crunchy topping.
- Return the peppers to the oven and bake for 30 minutes. If the tops are not golden brown, turn on the broiler and watch closely until they brown, which should take no more than a minute or two. This adds a beautiful finish to the dish.
Serving Suggestions and Variations for Ricotta Stuffed Peppers
These ricotta stuffed peppers can be served as a main dish or as a side. Pair them with a simple green salad or a side of roasted vegetables for a complete meal. For those who prefer a meatier option, feel free to add cooked ground beef or turkey to the filling mixture before stuffing the peppers. You can also experiment with different herbs like oregano or add a bit of crushed red pepper for a spicy kick.
Frequently Asked Questions About Ricotta Stuffed Peppers
- Can I make these stuffed peppers ahead of time? Yes! You can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate until you’re ready to bake.
- What can I substitute for ricotta cheese? If you’re looking for a lighter option, cottage cheese works well as a substitute for ricotta cheese.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Ricotta Stuffed Peppers
Ingredients
Main Ingredients
- 4 pieces bell peppers
- 1 tablespoon olive oil
- 4 cups fresh spinach
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated parmesan
- 0.5 cup sliced green onions
- 0.5 cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon fennel seed smash the fennel seeds
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 large eggs
- 0.5 cup breadcrumbs
- 1 tablespoon oil
Instructions
- Preheat the oven to 400°F (204°C). Cut the bell peppers in half lengthwise, remove seeds and ribs. Place peppers cut side up on a baking sheet lined with parchment paper. Brush all over with 1 tablespoon of olive oil. Bake for about 20 minutes until they start to soften. Drain any water from each pepper and reduce the oven temperature to 350°F (176°C).
- While the peppers bake, microwave the fresh spinach for 15 to 30 seconds until wilted. Roughly chop and combine in a large bowl with all the filling ingredients.
- Fill the peppers evenly with the ricotta mixture, making sure to pack it in well for a hearty bite.
- In a small bowl, mix the breadcrumbs and 1 tablespoon of oil. Sprinkle this evenly over the peppers to create a lovely crunchy topping.
- Return the peppers to the oven and bake for 30 minutes. If the tops are not golden brown, turn on the broiler and watch closely until they brown, which should take no more than a minute or two.