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Tuscan Ricotta Stuffed Peppers with roasted bell pepper halves filled with creamy ricotta spinach parmesan and fresh herbs topped with breadcrumbs and baked until golden

Tuscan Ricotta Stuffed Peppers

Bell pepper halves filled with a creamy mixture of ricotta, spinach, mozzarella, parmesan, and fresh herbs, topped with breadcrumbs and baked until golden. A meatless main dish full of Tuscan flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole bell peppers, any color, halved and seeded
  • 1 tbsp olive oil
  • 4 cups fresh spinach
  • 1 tub (15 oz) ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan
  • 1/2 cup sliced green onions
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp fennel seed, lightly crushed
  • 1 tsp salt, plus more to taste
  • 2 large eggs
  • 1/2 cup breadcrumbs

Equipment

  • Baking Sheet
  • Mixing Bowl

Method
 

  1. Roast pepper halves brushed with olive oil for 20 minutes, then drain.
  2. Combine wilted spinach with ricotta, cheeses, herbs, and eggs.
  3. Fill pepper halves with the ricotta mixture.
  4. Top with breadcrumbs and bake at 350°F for 30 minutes until golden.
  5. Broil briefly if extra browning is needed before serving.

Notes

  • Drain peppers well after the initial roast to prevent a watery filling.
  • Wilt and squeeze spinach dry before mixing.
  • Freezes well for up to 3 months.
  • Reheat in the oven rather than the microwave for the best texture.