Name: Baked Ricotta Stuffed Peppers
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: – 4 bell peppers, any color; – 1 Tbsp olive oil (15 mL); – 4 cups (960 ml) fresh spinach; – 1 15-oz tub ricotta cheese (425 g); – 1 cup (240 ml) shredded mozzarella cheese; – 1/2 cup grated cheese (56 g); – 1/2 cup (120 ml) sliced green onions, about 4 green onions; – 1/2 cup (120 ml) chopped fresh basil; – 1 handful chopped flat-leaf parsley, aka Italian parsley; – 1 tsp (5 ml) each dried rosemary, dried thyme, cumin seeds, and salt, roughly smash the cumin seeds to release their flavor; – 1/2 tsp (3 ml) pepper; – 2 large eggs; – 1/2 cup (120 ml) breadcrumbs; – 1 Tbsp (15 ml) oil

Description

Discover how to make delicious Baked Ricotta Stuffed Peppers with this easy recipe. Learn how to create a flavorful and satisfying dish for any occasion!

Ingredients

– 4 bell peppers, any color
– 1 Tbsp olive oil (15 mL)
– 4 cups (960 ml) fresh spinach
– 1 15-oz tub ricotta cheese (425 g)
– 1 cup (240 ml) shredded mozzarella cheese
– 1/2 cup grated cheese (56 g)
– 1/2 cup (120 ml) sliced green onions, about 4 green onions
– 1/2 cup (120 ml) chopped fresh basil
– 1 handful chopped flat-leaf parsley, aka Italian parsley
– 1 tsp (5 ml) each dried rosemary, dried thyme, cumin seeds, and salt, roughly smash the cumin seeds to release their flavor
– 1/2 tsp (3 ml) pepper
– 2 large eggs
– 1/2 cup (120 ml) breadcrumbs
– 1 Tbsp (15 ml) oil

Instructions

Preparation: Set your oven to 400°F (204°C). Slice 4 bell peppers in half lengthwise, removing the seeds and inner white parts. Place the pepper halves with the cut side facing up on a baking sheet lined with parchment paper. Coat them thoroughly with 1 tablespoon of olive oil. Bake them for roughly 20 minutes, or until they start to soften. Afterward, drain any liquid from each pepper and lower the oven temperature to 350°F (176°C).
Combine: While the peppers are baking, microwave the fresh spinach for 15 to 30 seconds until it wilts. Coarsely chop the spinach, then mix it together in a large bowl with all the remaining filling components.
Fill: Distribute the ricotta mixture equally into the baked pepper halves.
Top: In a separate small bowl, mix the breadcrumbs with 1 tablespoon of oil. Evenly spread this mixture over the stuffed peppers.
Bake Again: Place the peppers back in the oven and cook for another 30 minutes. If the tops aren’t golden brown by then, switch on the broiler and let them brown, keeping a close eye on them as it will only take a minute or two to finish.

Notes

Consider enhancing the flavor by incorporating minced garlic or diced onions into the filling mixture.
Experiment with alternative cheeses like feta or goat cheese for a unique twist.
For a crispy topping, try using panko breadcrumbs instead of regular breadcrumbs.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Calories: 350
Fat: 20g
Protein: 20g

Keywords: stuffed peppers, cheesy filling, spinach ricotta, baked goodness, bell pepper recipe, flavorful topping