Ingredients
- 4 bell peppers, any color
- 1 tablespoon olive oil
- 4 cups fresh spinach
- 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 dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon crushed fennel seed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup breadcrumbs
- 1 tablespoon olive oil (for topping)
Instructions
- Preheat the oven to 400°F (200°C). Cut bell peppers in half lengthwise and remove seeds and membranes. Place cut side up on a parchment-lined baking sheet, brush with olive oil, and bake for 20 minutes. Drain any liquid and reduce oven temperature to 350°F (175°C).
- Microwave the spinach for 20–30 seconds until wilted, then roughly chop.
- In a large bowl, mix ricotta, mozzarella, parmesan, green onions, basil, parsley, herbs, salt, pepper, and eggs. Add chopped spinach and combine well.
- Spoon the filling into each pepper half.
- Mix breadcrumbs with 1 tablespoon olive oil and sprinkle over the peppers.
- Bake for 30 minutes until filling is set and tops are golden. Broil for 1–2 minutes if desired for extra color.
Notes
- Substitute frozen spinach if needed, just thaw and squeeze out moisture.
- Use gluten-free breadcrumbs for a gluten-free version.
- Add cooked protein like chicken or tofu to make it heartier.
- Customize with different herbs like oregano or thyme.
- Reheat in oven to keep topping crisp.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pepper halves
- Calories: 310
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 105mg
