Description
A delicious recipe for bell peppers stuffed with herby ricotta and cheese filling, baked to perfection.
Ingredients
Scale
- 4 bell peppers, any color
- 1 Tbsp olive oil, 15 mL
- 4 cups fresh spinach
- 1 15-oz tub ricotta cheese, 425 g
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan, 56 g
- ½ cup sliced green onions, about 4 green onions
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley, aka Italian parsley
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt
- ½ tsp pepper
- 2 large eggs
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Preheat oven to 400°F (204°C). Cut bell peppers in half lengthwise, removing seeds and ribs. Set peppers cut side up on a parchment-lined baking sheet and brush all over with olive oil. Bake for about 20 minutes, or until they begin to soften. When finished, drain the water out of each pepper and reduce oven temperature to 350°F (176°C).
- Meanwhile, microwave spinach for 15 to 30 seconds, or until wilted down. Roughly chop, then combine it in a large bowl with all remaining Filling ingredients.
- Fill peppers evenly with the ricotta mixture.
- In a small bowl, combine breadcrumbs and 1 Tbsp of oil. Sprinkle this evenly over the peppers.
- Return peppers to oven and bake for 30 minutes. If the tops aren’t golden brown at this point, turn on the broiler and let them brown, watching closely until they’re done (it won’t take more than a minute or two!).
Notes
- Make sure to remove all seeds and ribs from the peppers for best flavor absorption.
- Feel free to add other herbs or spices to the filling according to your taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg