There’s something truly irresistible about Herby Ricotta Stuffed Peppers, a dish that marries vibrant, tender bell peppers with a luscious, aromatic filling of creamy ricotta, fresh herbs, and a crunchy golden topping. This recipe feels like a warm embrace on a plate, balancing fresh garden flavors with comforting cheese goodness, making it an absolute favorite for weeknight dinners or special gatherings. Every bite offers a delightful mix of textures and herbaceous notes that dance on your palate, turning simple ingredients into a showstopper dish you’ll want to whip up again and again.

Herby Ricotta Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential to creating the perfect harmony of flavors and textures that make Herby Ricotta Stuffed Peppers so memorable. From fresh bell peppers bursting with color to the fresh and dried herbs that elevate the filling, each component brings a unique splash of taste, brightness, and richness to the dish.

Bell peppers: Choose any color you love; they provide the sweet, crisp vessel for the filling.
Olive oil: Adds a fruity richness and helps soften the peppers while roasting.
Fresh spinach: Adds subtle earthiness and moisture, perfectly balancing the cheeses.
Ricotta cheese: The creamy, mild base that makes the filling irresistibly soft.
Mozzarella cheese: Melts beautifully to give the filling a gooey texture.
Parmesan cheese: Provides a nutty, salty depth to the cheese blend.
Green onions: Fresh and slightly sharp, they brighten the overall flavor.
Fresh basil: Brings a sweet, peppery aroma essential to the herby balance.
Flat-leaf parsley: Adds a clean, slightly bitter note to cut through the richness.
Dried rosemary, thyme, fennel seed, salt, and pepper: These dried herbs and spices add warmth and complexity to the filling.
Eggs: Bind the filling ingredients together for the perfect consistency.
Breadcrumbs: Create a crunchy, golden topping that contrasts delightfully with the soft filling.

How to Make Herby Ricotta Stuffed Peppers

Step 1: Prepare and Roast the Peppers

Start by preheating your oven to 400°F (204°C). Slice the bell peppers in half lengthwise, carefully removing all seeds and ribs to create perfect little boats for the filling. Brush each pepper half generously with olive oil, which will help them soften and caramelize beautifully as they roast. Place them cut side up on a parchment-lined baking sheet and roast for about 20 minutes until they soften just a bit, making them tender but still holding their shape. After roasting, drain any excess water that accumulates in the peppers to avoid sogginess, then lower the oven temperature to 350°F (176°C) in preparation for baking the stuffed peppers.

Step 2: Prepare the Herby Ricotta Filling

While the peppers are in the oven, wilt the fresh spinach quickly in the microwave for 15 to 30 seconds until just softened. Chop it roughly to avoid large leafy pieces. In a large bowl, mix together the ricotta, mozzarella, parmesan, and chopped green onions, fresh basil, and parsley. Add your skillet-crushed fennel seeds, dried rosemary, thyme, salt, and pepper for that signature herby kick. Crack in the eggs to bind everything, then stir in the wilted spinach, ensuring each bite will be savory, creamy, and fragrant.

Step 3: Stuff the Peppers

Fill each roasted pepper half evenly with the ricotta and herb mixture. Don’t be shy here! Pile them high but keep a little space at the top to allow the breadcrumbs to add their crunch without spilling over. This stuffing is where the magic happens, combining tender roasted pepper with creamy, aromatic filling.

Step 4: Add the Crunchy Topping

In a small bowl, toss the breadcrumbs with a tablespoon of olive oil until evenly coated. This little step ensures your topping turns golden brown and crispy rather than drying out. Sprinkle this evenly over each stuffed pepper, giving you that satisfying contrast of textures.

Step 5: Bake to Perfection

Return the stuffed peppers to the oven set at 350°F (176°C) and bake for about 30 minutes. Keep an eye on the breadcrumb topping; if it’s not as golden as you want, switch on the broiler for a minute or two for a gorgeous, bubbly crust. The result is a dish where tender, flavorful peppers and velvety ricotta meet a perfectly toasted, herby crust you’ll absolutely love.

How to Serve Herby Ricotta Stuffed Peppers

Garnishes

To finish your Herby Ricotta Stuffed Peppers with a flourish, sprinkle fresh chopped parsley or basil right before serving. A light drizzle of high-quality olive oil or a squeeze of fresh lemon juice can add brightness and lift the flavors even more. For a little extra zing, finely grated parmesan on top is always a winner.

Side Dishes

These stuffed peppers are quite a fulfilling meal on their own but pair beautifully with a crisp green salad dressed with vinaigrette to cut through their richness. A simple garlic bread or a bed of quinoa tossed with herbs will also complement their rustic charm, letting the herby ricotta filling shine while rounding out your plate.

Creative Ways to Present

For a stunning presentation, arrange the stuffed peppers on a rustic wooden board or a vibrant platter, alternating colors of red, yellow, and green bell peppers for visual appeal. Garnish with edible flowers or microgreens to impress guests at your next dinner party. You can also turn them into party bites by cutting the peppers smaller and using toothpicks for an easy-to-handle appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover Herby Ricotta Stuffed Peppers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen, making them perfect for enjoying as a quick lunch or a light dinner. Just keep the crispy topping in mind, as it might soften after refrigeration.

Freezing

If you want to save Herby Ricotta Stuffed Peppers for longer, freezing is a good option. Wrap each pepper tightly in plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to 2 months without losing their delicious flavor and texture significantly.

Reheating

To reheat, it’s best to thaw in the fridge overnight if frozen. Heat them in a preheated oven at 350°F (176°C) for about 15 to 20 minutes until warmed through and the topping is crisp again. Avoid microwaving if you want to keep the breadcrumb crust crunchy, but it works in a pinch.

FAQs

Can I use other types of cheese in Herby Ricotta Stuffed Peppers?

Absolutely! While ricotta, mozzarella, and parmesan create the perfect balance, feel free to experiment with goat cheese or feta for a tangier twist. Just keep the cheese ratios similar for texture.

What if I don’t have fresh herbs on hand?

Fresh herbs are wonderful here, but dried herbs can be substituted in a pinch. Use about one-third of the amount of dried herbs to fresh since they’re concentrated, and make sure to crush fennel seeds well to release their flavor.

Can I make this recipe vegan or dairy-free?

Yes! Replace the ricotta and cheeses with plant-based alternatives like cashew ricotta and vegan mozzarella. Use flax eggs instead of regular eggs for binding. The herbs and seasoning will still make this a flavorful dish.

How spicy are these stuffed peppers?

Herby Ricotta Stuffed Peppers are mild and comforting. If you want a little heat, add some crushed red pepper flakes or diced jalapeños to the filling. It’s super easy to adjust according to your taste!

Can I grill the peppers instead of baking?

Grilling adds a lovely smoky flavor to the peppers, which pairs nicely with the creamy filling. Just pre-roast the peppers on the grill until softened, then stuff and finish them over indirect heat with a lid on to melt the cheese.

Final Thoughts

There’s something truly heartwarming about making and sharing Herby Ricotta Stuffed Peppers. Whether it’s a simple weeknight meal or the centerpiece of a casual dinner with friends, this dish brings joy with every bite. The blend of fresh herbs, creamy ricotta, and sweet roasted peppers is so comforting and delicious, you’ll find yourself reaching for this recipe time and time again. So go ahead, give it a try and experience the little magic these herby stuffed peppers can bring to your table!

Herby Ricotta Stuffed Peppers Recipe

★★★★★

5.3 from 23 reviews

Author: Aiden
Total Time: 1 hour 5 minutes
Yield: 8 stuffed pepper halves 1x
Diet: Vegetarian

Print Recipe

Description

These Herby Ricotta Stuffed Peppers are a delightful and comforting dish featuring sweet bell peppers filled with a creamy, flavorful ricotta, spinach, and herb mixture, topped with a crispy breadcrumb crust. Perfect as a vegetarian main or a hearty side, they deliver a delicious blend of fresh herbs and cheeses baked to golden perfection.

Instructions

Prep: Preheat your oven to 400°F (204°C). Cut the 4 bell peppers in half lengthwise, removing seeds and ribs carefully. Place the peppers cut side up on a parchment-lined baking sheet. Brush each pepper generously all over with 1 tablespoon of olive oil. Bake them for about 20 minutes until they start to soften. Once baked, drain any water collected inside the peppers. Then, reduce the oven temperature to 350°F (176°C) to prepare for the stuffing.
Mix: While the peppers are baking, microwave 4 cups of fresh spinach for 15 to 30 seconds just until wilted. Roughly chop the spinach and transfer it to a large mixing bowl. Add the ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped fresh basil, chopped parsley, dried rosemary, thyme, fennel seeds, salt, pepper, and eggs. Mix all these ingredients thoroughly until well combined, forming a rich and herby filling.
Stuff: Evenly spoon the ricotta and herb mixture into each prepared pepper half, filling them generously.
Topping: In a small bowl, combine the ½ cup of breadcrumbs with 1 tablespoon of oil until the crumbs are moistened. Sprinkle this breadcrumb mixture evenly over the tops of the stuffed peppers to create a crunchy topping.
Bake: Place the stuffed peppers back in the oven at 350°F (176°C) and bake for 30 minutes, allowing the filling to set and the topping to crisp. If after 30 minutes the breadcrumb topping is not golden brown, turn on the oven’s broiler and carefully broil the peppers for 1-2 minutes until the tops develop a beautiful golden color. Keep a close eye during broiling to prevent burning.

Notes

For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
You can use fresh or frozen spinach; if frozen, thaw and drain excess water before mixing.
Adjust the combination of herbs according to your preference or what you have on hand.
These peppers can be made ahead and refrigerated, then baked fresh for serving.
Use a mix of colored bell peppers for a vibrant presentation—red, yellow, orange, or green all work well.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American