Herby Ricotta Stuffed Peppers Recipe

Introduction

Herby ricotta stuffed peppers are a delightful and fresh way to enjoy vibrant bell peppers filled with a creamy, flavorful mixture of herbs and cheese. This dish is perfect as a light main course or a savory side that brings a touch of elegance to any meal.

Ingredients

• 5 Red Bell Peppers
• 2 tablespoons Extra-Virgin Olive Oil
• 2 cups Ricotta Cheese
• 1/2 cup Scallion
• 1/2 cup Fresh Basil
• 1 handful Italian Flat-Leaf Parsley
• 1 tablespoon Fresh Mint
• 1 tablespoon Fresh Rosemary
• 1 tablespoon Fresh Thyme
• 1 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Large Eggs
• 1/2 cup Grated Parmesan Cheese
• 1 teaspoon Fennel Flower
• 2 tablespoons Breadcrumbs

Instructions

1. Step 1: Finely slice the scallion.
2. Step 2: Wash, pick, and finely chop the basil.
3. Step 3: Wash, pick, and finely chop the parsley.
4. Step 4: Wash, pick, and finely chop the mint.
5. Step 5: Wash, pick, and finely chop the rosemary.
6. Step 6: Wash, pick, and finely chop the thyme.
7. Step 7: Grate the parmesan cheese.
8. Step 8: For a smokier flavor, quickly char the red bell peppers on a grill or open flame stovetop until the skin blackens. Let cool, then peel off the blackened skin. This step is optional.
9. Step 9: Preheat the oven to 350°F (180°C). Cut the peppers in half lengthwise, remove seeds and ribs. Brush peppers all over with extra-virgin olive oil and place them on a roasting tray lined with greaseproof paper.
10. Step 10: In a medium bowl, combine ricotta cheese, fresh basil, scallion, parsley, mint, rosemary, thyme, salt, and black pepper. Beat in the eggs and grated parmesan cheese until well mixed.
11. Step 11: Fill each pepper half with the ricotta and herb mixture.
12. Step 12: Mix the fennel flower and breadcrumbs together, then crumble the mixture over the top of each stuffed pepper.
13. Step 13: Bake in the preheated oven for 25–30 minutes or until the filling is set and the tops are golden.

Tips & Variations

• Use a mix of different colored bell peppers for a vibrant presentation.
• For a richer flavor, add a handful of shredded mozzarella or fontina cheese to the ricotta mixture.
• If fresh herbs aren’t available, substitute with 1 teaspoon each of dried basil, rosemary, thyme, parsley, and mint—reduce quantity as dried herbs are more potent.
• To make it vegan, replace ricotta with cashew cheese and omit the egg.
• For added texture, stir in toasted pine nuts or walnuts into the filling.

Storage

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to preserve texture. Avoid microwaving to prevent the peppers from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed peppers ahead of time?

Yes, you can assemble the stuffed peppers a day in advance and keep them covered in the refrigerator. Bake them fresh before serving to maintain the best texture and flavor.

Can I use other types of cheese instead of ricotta?

Ricotta is recommended for its creamy texture, but you can substitute with cottage cheese or cream cheese if needed. Keep in mind that the flavor and consistency may vary slightly.

Herby Ricotta Stuffed Peppers Recipe

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★★★★★

4.8 from 113 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 5 servings (one pepper half per serving) 1x
• Diet: Vegetarian

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Description

Herby Ricotta Stuffed Peppers are a delightful and savory vegetarian dish featuring red bell peppers filled with a flavorful mixture of ricotta, fresh herbs, scallions, and Parmesan cheese. The peppers are roasted to tender perfection and topped with a crunchy breadcrumb and fennel flower crust, making them a perfect appetizer, side, or light main course.

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Ingredients

Scale 1x2x3x

Peppers and Oil

• 5 Red Bell Peppers
• 2 tablespoons Extra-Virgin Olive Oil

Stuffing

• 2 cups Ricotta Cheese
• 1/2 cup Scallion (finely sliced)
• 1/2 cup Fresh Basil (finely chopped)
• 1 handful Italian Flat-Leaf Parsley (finely chopped)
• 1 tablespoon Fresh Mint (finely chopped)
• 1 tablespoon Fresh Rosemary (finely chopped)
• 1 tablespoon Fresh Thyme (finely chopped)
• 1 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Large Eggs
• 1/2 cup Grated Parmesan Cheese

Topping

• 1 teaspoon Fennel Flower
• 2 tablespoons Breadcrumbs

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Instructions

1. Prepare the Herbs and Scallions: Finely slice the scallion and wash, pick, and chop the fresh basil, parsley, mint, rosemary, and thyme to have all the herbs ready and fresh for the filling.
2. Grate Parmesan Cheese: Grate 1/2 cup of Parmesan cheese fresh for a flavorful addition to the ricotta filling.
3. Char and Peel Peppers (Optional): For a smokier flavor, quickly char the whole red bell peppers over the grill or open flame on the stovetop until the skin is blackened. Let them cool, then peel off the charred skin. This step can be skipped if you do not have access to grill or open flames.
4. Preheat and Prepare Peppers: Preheat your oven to 350°F (180°C). Cut the red bell peppers in half lengthwise, removing seeds and ribs. Brush all sides of the pepper halves with extra-virgin olive oil and place them on a roasting tray lined with greaseproof paper.
5. Make Ricotta Filling: In a medium bowl, combine ricotta cheese, scallion, basil, parsley, mint, rosemary, thyme, salt, and black pepper. Beat in the eggs and grated Parmesan cheese until the mixture is well blended and creamy.
6. Stuff the Peppers: Spoon the ricotta herb mixture into each pepper half, filling them generously but evenly.
7. Prepare Breadcrumb Topping: Mix the fennel flower with the breadcrumbs and sprinkle this crumb mixture evenly over the top of the stuffed peppers to add a crunchy, aromatic crust.
8. Roast the Peppers: Place the tray with stuffed peppers into the preheated oven and roast for 25-30 minutes, or until the filling is set, the breadcrumbs are golden, and the peppers are tender.
9. Serve Warm: Remove from the oven and let cool for a few minutes before serving. These stuffed peppers make a great appetizer or a light meal paired with a salad.

Notes

• Charring and peeling the peppers adds a smoky depth but is optional.
• You can substitute fresh herbs with dried herbs, but reduce quantities by half for dried.
• If you want a vegetarian version without eggs, you can omit them, but the filling will be softer.
• Breadcrumbs can be replaced with crushed nuts for a gluten-free alternative.
• Ensure the herbs are fresh for the best flavorful results.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Keywords: stuffed pepper, ricotta, herb stuffed peppers, baked peppers, vegetarian appetizer, Italian stuffed peppers, ricotta cheese recipe