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Ricotta Stuffed Peppers

Sweet roasted bell peppers filled with a savory spinach and ricotta cheese mixture, topped with crispy garlic breadcrumbs.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian, Vegetarian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large bell peppers red, yellow, or orange, halved lengthwise
  • 1 tbsp olive oil
Filling
  • 1.5 cups ricotta cheese whole milk preferred
  • 10 oz frozen spinach thawed and squeezed very dry
  • 0.5 cup parmesan cheese grated
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping
  • 0.5 cup panko breadcrumbs
  • 1 tbsp butter melted
  • 2 tbsp parmesan cheese for sprinkling

Equipment

  • Baking Dish
  • Mixing bowls
  • Chef's Knife
  • Sauté pan

Method
 

  1. Preheat oven to 400°F (200°C). Spray a 9x13 baking dish with non-stick spray.
  2. Slice peppers in half lengthwise and remove seeds/membranes. Place in baking dish cut-side up. Drizzle with olive oil.
  3. Bake empty peppers for 10 minutes to soften slightly. Remove from oven.
  4. While peppers bake, mix ricotta, dried spinach, 1/2 cup parmesan, egg, garlic, Italian seasoning, salt, and pepper in a bowl.
  5. Spoon ricotta mixture evenly into the pepper halves.
  6. In a small bowl, mix panko breadcrumbs with melted butter and the remaining 2 tbsp parmesan.
  7. Sprinkle breadcrumb mixture over the stuffed peppers.
  8. Bake for 20-25 minutes until filling is hot and topping is golden brown.
  9. Garnish with fresh parsley and serve warm.

Notes

Ensure spinach is squeezed completely dry to prevent watery filling.