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Tuscan Ricotta Stuffed Peppers

Tuscan Ricotta Stuffed Peppers That Brighten Your Dinner Table

Delight in these Tuscan Ricotta Stuffed Peppers, vibrant and creamy, making them a must-try vegetarian dish.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color will work perfectly.
  • 2 tablespoons Olive Oil Avocado oil is a great substitute.
For the Filling
  • 2 cups Fresh Spinach Or frozen spinach, drained well.
  • 15 ounces Ricotta Cheese Cottage cheese can be used as an alternative.
  • 1 cup Shredded Mozzarella Cheese Can be omitted for a dairy-free option.
  • 1/2 cup Grated Parmesan Nutritional yeast makes a good vegan replacement.
  • 4 pieces Sliced Green Onions Shallots can be substituted.
  • 1/4 cup Chopped Fresh Basil Dried basil can work in a pinch.
  • 1/4 cup Chopped Flat-Leaf Parsley Can be omitted if necessary.
  • 1 teaspoon Dried Rosemary Adjust according to taste.
  • 1 teaspoon Thyme Adjust according to taste.
  • 1 teaspoon Fennel Seed Adjust according to taste.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.
For Binding and Texture
  • 2 large Eggs Flax eggs can be used as a vegan alternative.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs as needed.
  • 2 tablespoons Olive Oil To ensure a crispy finish.

Equipment

  • Oven
  • mixing bowl
  • Baking Tray
  • Parchment paper
  • microwave
  • Knife
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Brush with olive oil and arrange cut-side up on a parchment-lined baking tray. Bake for 20 minutes until softened.
  2. In a microwave-safe bowl, microwave the spinach for 1-2 minutes until wilted. Chop the spinach and transfer it to a mixing bowl. Add ricotta, mozzarella, parmesan, green onions, herbs, spices, eggs, and breadcrumbs. Mix thoroughly.
  3. Stuff the filling into the baked bell pepper halves, pressing gently to pack them in. Place the stuffed peppers back on the baking tray.
  4. Combine additional breadcrumbs with olive oil in a small bowl. Mix until coated, then sprinkle over each stuffed pepper.
  5. Lower the oven temperature to 350°F (176°C) and bake the peppers for about 30 minutes. For browning, broil for a couple of minutes if necessary.
  6. Allow the peppers to rest for a few minutes before serving. Serve warm with a side salad or crusty bread.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 25gProtein: 14gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 120mgCalcium: 300mgIron: 2mg

Notes

These stuffed peppers can be made ahead of time and refrigerated until ready to bake.

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