Herby Ricotta Stuffed Peppers Recipe

If you’re looking for a dish that bursts with fresh herbs, melts with creamy ricotta, and delivers beautiful color straight from the oven, look no further than Herby Ricotta Stuffed Peppers. This recipe marries the best of summer’s bounty—ripe bell peppers, silky cheese, lively greens, and a handful of aromatic herbs—into one spectacular meal. Every bite offers a perfect balance of cheesy lushness and garden-fresh flavors, all tucked into a roasted sweet pepper shell. Whether you’re serving vegetarians, bringing a wholesome main to the table, or simply treating yourself on a weeknight, these Herby Ricotta Stuffed Peppers are about to become your new go-to comfort food.

Ingredients You’ll Need

Let’s talk ingredients: each one here serves a special purpose, and together they build colorful, irresistible Herby Ricotta Stuffed Peppers. Nothing complicated—just a handful of fresh, flavorful star players for a crave-worthy result.

• Bell peppers: Sweet and vibrant, they act as our edible vessels and provide a pop of color.
• Olive oil: Brings out the natural flavor of the peppers and helps them roast beautifully.
• Fresh spinach: Adds nutrients and a delicate earthiness that balances the creamy filling.
• Ricotta cheese: The silky, fluffy heart of the filling that gives the dish its memorable creaminess.
• Shredded mozzarella: Offers stretch and subtle tang, helping to bind everything together.
• Grated parmesan: Sprinkles in depth and umami for an extra savory kick.
• Sliced green onions: Brings a mild, fresh bite that wakes up the filling.
• Fresh basil: Infuses every bite with that sweet, unmistakable Italian herb aroma.
• Chopped flat-leaf parsley: Gives color and gentle herbal freshness.
• Dried rosemary, thyme, fennel seed, and salt: Layered herbs and seasoning make the flavor pop; be sure to lightly crush the fennel seeds first.
• Pepper: Adds gentle warmth that ties everything together.
• Eggs: Act as a binder, making the filling rich and cohesive.
• Breadcrumbs: Give irresistible crunch and golden color on top.
• Oil: Use this with the breadcrumbs for a toasty, crispy finish.

How to Make Herby Ricotta Stuffed Peppers

Step 1: Roast the Peppers

Start things off by preheating your oven to 400°F (204°C). Halve the bell peppers lengthwise, then scoop out those seeds and ribs so you have neat shells. Arrange the peppers cut-side up on a parchment-lined baking sheet and brush all over with olive oil. A quick trip to the oven for about 20 minutes gets them perfectly softened and ready to cradle that lush filling. Once done, gently tip out any water that’s gathered inside and lower the oven temperature to 350°F (176°C)—we’ll be ready for round two soon!

Step 2: Make the Filling

Meanwhile, let’s multitask and prep the irresistibly herby filling. In just 15 to 30 seconds, a microwave will wilt down your spinach so it blends smoothly into the mixture. Roughly chop the spinach and pile it into a roomy mixing bowl. Now, invite the ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, smashed fennel, salt, pepper, eggs, and half a cup of breadcrumbs into the party. Stir everything together until it’s creamy and herb-flecked—don’t be shy, you want all that flavor evenly distributed!

Step 3: Fill the Peppers

Now for the fun part! Scoop generous helpings of the herby ricotta mixture into each pepper half, packing it in so every bite is full of goodness. Don’t worry if the filling rounds up a little—it’s all part of the charm of homemade Herby Ricotta Stuffed Peppers.

Step 4: Add the Crunchy Topping

To ensure every pepper boasts a golden, crisp top, toss the remaining breadcrumbs with a tablespoon of oil in a small bowl. Sprinkle this deliciously seasoned mixture over each stuffed pepper. The crumbs will bake into a beautiful, toasty crust that’s impossible to resist.

Step 5: Bake to Perfection

Pop the stuffed peppers back in the oven at 350°F (176°C) for 30 minutes. You’ll know they’re ready when the tops are bubbling and lightly golden. If they need a little extra color, a quick blast under the broiler (just a minute or two—keep a close eye!) will do the trick. Out comes a tray of piping hot, visually stunning Herby Ricotta Stuffed Peppers, ready to enjoy.

How to Serve Herby Ricotta Stuffed Peppers

Garnishes

Finish your Herby Ricotta Stuffed Peppers with a handful of fresh basil or parsley leaves for an extra herbal punch and a pop of green. A sprinkle of extra parmesan just before serving adds a final touch of luxury.

Side Dishes

Herby Ricotta Stuffed Peppers are wonderfully versatile: pair them with a simple green salad tossed in bright vinaigrette for a light meal, or serve alongside garlic bread, roasted potatoes, or a bowl of brothy soup for something heartier. Their creamy texture and lively flavors make them a great match for so many sides.

Creative Ways to Present

For a playful twist, slice the peppers into thirds or quarters for appetizer-sized bites—great for parties! Arrange the stuffed peppers on a platter and drizzle with a swirl of good olive oil or a scatter of toasted pine nuts for an elegant touch. You can also serve them over fluffy couscous or farro to create a dinner-worthy salad bowl.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, leftover Herby Ricotta Stuffed Peppers can be stored in an airtight container in the refrigerator for up to three days. They keep their creamy texture beautifully, making them a fantastic meal-prep option for busy weekdays.

Freezing

Want to stash some away for a future dinner? These peppers freeze well! Let them cool completely, then wrap individually and store in a freezer-safe container or zip bag for up to two months. Just note that the filling may become slightly more crumbly after freezing, but the flavor stays utterly delicious.

Reheating

For best results, reheat in a 350°F (176°C) oven until warmed through—this keeps the topping crisp and everything evenly heated. You can also use a microwave in a pinch, but the oven method really preserves that satisfying crunch on top.

FAQs

Can I use a different type of cheese for the filling?

Absolutely! While ricotta is classic for these Herby Ricotta Stuffed Peppers, you can experiment with cottage cheese, goat cheese, or even a dollop of cream cheese for a richer result. Just keep an eye on texture and adjust seasoning as needed.

Do I have to use fresh herbs, or can I use dried?

Fresh herbs deliver the most vibrant flavor and color, but if you’re in a pinch, dried herbs will work in slightly smaller quantities (about one-third the amount). Just be careful not to overpower the delicate ricotta filling.

What peppers work best for this recipe?

I love using classic bell peppers in all colors—red, yellow, orange, or green—for Herby Ricotta Stuffed Peppers. They hold their shape and roast to sweet perfection, but feel free to try smaller peppers for an appetizer version.

Can I make this recipe gluten-free?

Definitely! Swap regular breadcrumbs for your favorite gluten-free variety or use crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free, so everyone can dig in.

Are Herby Ricotta Stuffed Peppers good for meal prep?

They are fantastic for meal prep! Make a batch ahead, store in the fridge, and reheat portions as needed for quick lunches or dinners throughout the week. The flavors even deepen after a day or two.

Final Thoughts

There’s just something magical about the combination of roasted peppers and herby ricotta that keeps me coming back to this dish again and again. If you’re ready to treat yourself or impress your loved ones, Herby Ricotta Stuffed Peppers are the perfect recipe to try next. Trust me—your kitchen, and everyone at the table, will thank you!

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