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Easy Ricotta Stuffed Peppers Recipe | Creamy Italian Side Dish

Warm Ricotta Stuffed Peppers served with a golden topping, creamy filling, and a bright Fresh Paprika finish for an easy Italian-style side dish.
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These Ricotta Stuffed Peppers combine creamy ricotta, fresh herbs, parmesan, and toasted breadcrumbs for a bright, comforting Italian-style side dish that feels special but stays easy.

Ingredients

Scale

Peppers

  • 4 bell peppers, any color
  • 1 Tbsp olive oil

Filling

  • 4 cups fresh spinach
  • 1 (15-oz) tub ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan
  • 1/2 cup sliced green onions, about 4 green onions
  • 1/2 cup chopped fresh basil
  • 1 handful chopped flat-leaf parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp fennel seed, lightly crushed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs

Topping

  • 1/2 cup breadcrumbs
  • 1 Tbsp oil

Instructions

  1. Heat the oven and prep the peppers.
    Preheat your oven to 400°F (204°C). Slice each bell pepper in half from top to bottom, then remove the seeds and the white ribs inside. Place the pepper halves cut-side up on a parchment-lined baking sheet. Brush the outside and inside lightly with the olive oil so they roast nicely.
  2. Start softening the peppers.
    Slide the tray into the oven and bake the empty pepper halves for about 20 minutes. You want them to soften slightly and give off some of their excess moisture. This step helps the finished Ricotta Stuffed Peppers stay creamy instead of watery.
  3. Drain any liquid from the peppers.
    When the peppers come out of the oven, carefully tilt each half and pour out any liquid that pooled inside. This small step makes a big difference in texture. After that, reduce the oven temperature to 350°F (176°C).
  4. Wilt the spinach.
    Put the spinach in a microwave-safe bowl and microwave it for 15 to 30 seconds, just until it collapses and softens. Let it cool for a minute, then chop it roughly so it blends smoothly into the filling.
  5. Build the filling.
    In a large mixing bowl, combine the wilted spinach, ricotta, mozzarella, parmesan, green onions, basil, parsley, rosemary, thyme, fennel seed, salt, pepper, and eggs. Stir thoroughly until everything looks evenly mixed and the filling turns thick and creamy. This mixture should feel lush and spoonable, not dry and not runny.
  6. Fill the pepper shells.
    Divide the ricotta mixture evenly among the pepper halves. Spoon it in generously and smooth the tops as needed. Pack the filling in so each pepper holds together well, but do not press so hard that the mixture becomes dense.
  7. Prepare the breadcrumb topping.
    In a small bowl, mix the breadcrumbs with the oil until the crumbs are lightly coated. This helps them toast in the oven instead of staying pale and dry. Sprinkle the breadcrumb mixture evenly over the tops of the stuffed peppers.
  8. Bake the stuffed peppers.
    Return the tray to the oven and bake for about 30 minutes. The filling should be hot and set, and the tops should begin to turn golden brown.
  9. Finish under the broiler if needed.
    If the tops still look a little pale after baking, switch the oven to broil for 1 to 2 minutes. Watch closely the entire time. The breadcrumbs can brown quickly, and you only want them golden, crisp, and inviting.
  10. Serve warm.
    Let the Ricotta Stuffed Peppers rest for a few minutes before serving. That short pause helps the filling settle, making them easier to plate and eat.

Notes

Storage:
These Ricotta Stuffed Peppers taste best the day you make them, but leftovers still hold up well. Store them in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven until warm throughout.

 

Extra protein:
You can stir in crispy tofu or chickpeas if you want a more filling version.

 

Gluten-free option:
Use gluten-free breadcrumbs. The texture still works beautifully.

 

Frozen spinach:
Frozen spinach works too. Thaw it fully first, then squeeze out as much liquid as possible before mixing it into the filling.

Nutrition

Find it online: https://irmacooks.com/ricotta-stuffed-peppers/