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.
Ingredients
Scale
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
Instructions
- 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.
- Grate Parmesan Cheese: Grate 1/2 cup of Parmesan cheese fresh for a flavorful addition to the ricotta filling.
- 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.
- 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.
- 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.
- Stuff the Peppers: Spoon the ricotta herb mixture into each pepper half, filling them generously but evenly.
- 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.
- 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.
- 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
