Go Back
–+ servings
Tuscan Ricotta Stuffed Peppers

Savor the Joy of Tuscan Ricotta Stuffed Peppers Tonight

Discover the vibrant flavors of Tuscan Ricotta Stuffed Peppers, a delightful vegetarian dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 stuffed peppers
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 large Bell Peppers Any color works well
  • 2 tablespoons Olive Oil Substitute avocado oil if desired
For the Filling
  • 2 cups Fresh Spinach Kale or Swiss chard makes a great substitute
  • 1 cup Ricotta Cheese Cottage cheese is a lighter alternative
  • 1 cup Shredded Mozzarella Cheese Monterey Jack for a unique twist
  • 1/2 cup Grated Parmesan Nutritional yeast for a vegan option
  • 1/4 cup Sliced Green Onions Chives can replace them
  • 1/4 cup Chopped Fresh Basil Dried basil is okay
  • 2 tablespoons Chopped Flat-Leaf Parsley Optional
  • 1 teaspoon Dried Rosemary Smashing fennel releases more oil
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Fennel Seed
  • 1 teaspoon Salt Use to taste
  • 1/2 teaspoon Black Pepper Freshly ground is recommended
  • 2 large Eggs Aquafaba can replace for a vegan alternative
  • 1/2 cup Breadcrumbs Gluten-free breadcrumbs also work
For Topping
  • 1 tablespoon Oil (for topping) Any neutral oil is fine

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (204°C). Slice bell peppers in half and remove seeds. Brush with olive oil and place cut-side up on a baking sheet. Bake for about 20 minutes.
  2. While peppers bake, microwave spinach for 1-2 minutes until wilted, then chop finely. In a large bowl, mix spinach, ricotta, mozzarella, parmesan, green onions, basil, parsley, eggs, and breadcrumbs. Add rosemary, thyme, fennel, salt, and pepper. Mix well.
  3. Spoon the ricotta mixture into each pepper half, packing it in. Place stuffed peppers back on the baking sheet, standing upright.
  4. Mix breadcrumbs with a drizzle of oil. Sprinkle generously over the filling in each pepper.
  5. Bake peppers for an additional 30 minutes at 350°F (176°C) until tops are golden and cheese is bubbling. Switch to broil for 1-2 minutes for extra browning if desired.
  6. Remove from oven and let rest for a few minutes. Serve warm with salad or crusty bread.

Nutrition

Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 70mgCalcium: 250mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Feel free to experiment with variations like adding quinoa.

Tried this recipe?

Let us know how it was!