Ricotta Stuffed Peppers
Delicious ricotta stuffed peppers filled with creamy cheese and fresh spinach, baked to perfection.
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.
Notes
For a meatier option, add cooked ground beef or turkey to the filling mixture before stuffing the peppers.