I love how simple yet elegant these herby ricotta stuffed peppers are. Sweet bell peppers are halved and roasted until tender, then filled with a creamy mixture of ricotta, mozzarella, parmesan, and plenty of fresh herbs and spinach. The breadcrumb topping adds just the right amount of crunch, making this dish perfect as a side or light main course. It’s flavorful, colorful, and comes together in under an hour. Herby Ricotta Stuffed Peppers

Why I’ll Love This Recipe

I like this recipe because it’s packed with flavor from the mix of cheeses and herbs, yet it’s still light and wholesome. The contrast between the creamy filling and crisp topping makes each bite satisfying. It also looks beautiful when served, and I can easily adjust the ingredients to match what I have on hand. Plus, it’s vegetarian, filling, and simple enough for a weeknight dinner but elegant enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the peppers:

4 bell peppers, any color
1 tablespoon olive oil

For the filling:

4 cups fresh spinach
1 tub (15 oz / about 425 g) ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
½ cup sliced green onions
½ cup chopped fresh basil
1 handful chopped parsley
1 teaspoon each dried rosemary, dried thyme, crushed fennel seed, and salt
½ teaspoon black pepper
2 large eggs

For the topping:

½ cup breadcrumbs
1 tablespoon olive oil

Directions

Preheat the oven to 400°F (200°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side up on a parchment-lined baking sheet, brush with olive oil, and bake for about 20 minutes until they begin to soften. Drain any liquid, then reduce the oven temperature to 350°F (175°C).
While the peppers bake, microwave the spinach for 20–30 seconds until wilted, then roughly chop it.
In a large bowl, mix together the ricotta, mozzarella, parmesan, green onions, basil, parsley, herbs, salt, pepper, and eggs. Add the chopped spinach and stir until well combined.
Spoon the filling evenly into each pepper half.
Combine the breadcrumbs and olive oil, then sprinkle over the top of the filled peppers.
Bake for 30 minutes, or until the filling is set and the tops are golden. For extra color, I like to broil them for a minute or two at the end.

Servings and Timing

Serves: 4
Prep time: 20 minutes
Cook time: 40 minutes
Total time: About 1 hour

Variations

I sometimes like to switch things up depending on what I have at home. I can mix in roasted vegetables like zucchini or mushrooms for extra depth. Adding cooked chicken, tofu, or chickpeas makes the dish more filling. I might use different herbs, such as fresh oregano or thyme, for a new twist. For a gluten-free version, I replace the breadcrumbs with gluten-free crumbs. It’s also fun to mix different colored peppers for a vibrant presentation.

Storage/Reheating

These stuffed peppers taste best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to four days. When reheating, I prefer to warm them in the oven so the breadcrumb topping stays crisp. If I’m in a hurry, I reheat them in the microwave, though the topping softens a bit.

FAQs

How can I make the filling lighter?

I use part-skim ricotta and reduce the mozzarella to make the filling less rich without losing flavor.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly. I make sure to thaw it completely and squeeze out any excess moisture before mixing it in.

Can I prepare these ahead of time?

Yes, I often assemble the peppers earlier in the day, refrigerate them, and bake them just before serving.

What if I don’t have fennel seed or one of the dried herbs?

This recipe is flexible. I simply substitute with whatever herbs I have on hand or skip one if necessary.

Can I make this recipe vegan?

Yes, I use vegan ricotta and mozzarella alternatives and replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water) to bind the filling.

Conclusion

I love how these herby ricotta stuffed peppers come together—simple ingredients, fresh herbs, and a satisfying mix of textures. They’re beautiful, comforting, and adaptable to whatever I’m in the mood for. Whether I make them for a cozy dinner or a dinner party, they always impress with their vibrant colors and deliciously creamy filling.