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Tuscan Ricotta Stuffed Peppers

Savor Tuscan Ricotta Stuffed Peppers for a Delightfully Fresh Meal

Delight in these Tuscan Ricotta Stuffed Peppers, a flavorful vegetarian dish that's both quick to prepare and nourishing.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Choose firm ones for the best texture.
  • 1 tablespoon Olive Oil Can substitute with a neutral cooking oil.
For the Filling
  • 2 cups Fresh Spinach Thawed and well-drained frozen spinach can be used.
  • 1 cup Ricotta Cheese Cream cheese can be used but will change flavor.
  • 1 cup Shredded Mozzarella Can swap with other melting cheeses like Monterey Jack.
  • 1/2 cup Grated Parmesan Use nutritional yeast for a vegan option.
  • 2 pieces Green Onions Regular onions work too, just chop finely.
  • 1/4 cup Fresh Basil Dried basil can be used in a pinch.
  • 1/4 cup Flat-leaf Parsley Substitute with any other fresh herbs.
  • 1 teaspoon Dried Rosemary Crush lightly for better flavor release.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Fennel Seed Crush lightly for better flavor release.
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 pieces Eggs For vegan, consider flaxseed meal mixed with water.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs available.
For Topping
  • 1 tablespoon Additional Oil for Topping A drizzle of olive oil works best.

Equipment

  • Oven
  • Baking Tray
  • Mixing bowl
  • Microwave

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C). Slice the bell peppers in half lengthwise and remove the seeds. Brush each half lightly with olive oil and place cut-side down on a baking tray. Bake for about 20 minutes until slightly softened.
  2. Microwave the fresh spinach in a bowl for 1-2 minutes until wilted. Chop the spinach briefly. In a large mixing bowl, combine the chopped spinach with ricotta cheese, shredded mozzarella, grated Parmesan, green onions, fresh herbs, and seasonings. Stir until well-blended.
  3. Remove the baked peppers and let them cool. Spoon the ricotta filling into each pepper half, packing gently without overflowing.
  4. In a small bowl, mix breadcrumbs with a tablespoon of olive oil until lightly coated. Sprinkle the mixture evenly over each stuffed pepper.
  5. Reduce the oven temperature to 350°F (176°C) and bake the stuffed peppers for an additional 30 minutes. Broil for 1-2 minutes for a golden finish.
  6. Remove the peppers from the oven and let them cool for a few minutes. Serve warm, perhaps with a salad or crusty bread.

Nutrition

Serving: 1pepperCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Drain spinach well for a creamy filling. Choose firm peppers to avoid mushiness. Adjust spices to taste. Broil with care to prevent burning. You can prepare and stuff the peppers a day in advance.

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