Herby Ricotta Stuffed Peppers Recipe

I’m so excited to share this Herby Ricotta Stuffed Peppers Recipe with you! It’s a total weeknight winner — simple to make, packed with fresh flavors, and so comforting. The blend of fresh herbs with creamy ricotta feels fancy enough for guests but easy enough for a cozy dinner at home.

What I love most is how versatile it is. This Herby Ricotta Stuffed Peppers Recipe works great for meal prep, or when you want something veggie-forward but satisfying. Plus, it’s always a crowd-pleaser around my table, especially when the mozzarella and crumbly topping get all golden and bubbly in the oven. Give it a try — your kitchen will smell incredible!

this …

Ingredients & Why They Work

Each ingredient in this Herby Ricotta Stuffed Peppers Recipe brings something special to the table. The combination of fresh and dried herbs really elevates the filling, while the cheeses add creaminess and depth. Choosing fresh, colorful bell peppers also adds a bright, natural sweetness that perfectly balances the savory filling.

• Bell peppers: Any color works, but using a mix adds visual appeal and a variety of subtle sweetness levels.
• Olive oil: Brushing the peppers with olive oil helps them roast beautifully and prevents drying out.
• Fresh spinach: Wilting it softens the leaves so they blend smoothly into the filling without making it watery.
• Ricotta cheese: The star of the filling, it provides a smooth, creamy base that holds all the flavors together.
• Mozzarella cheese: Adds gooey meltiness that everyone loves.
• Parmesan cheese: Brings a sharp, salty note that cuts through the creaminess.
• Green onions: For a gentle onion bite and freshness.
• Fresh basil and parsley: These herbs brighten the dish with fragrant, garden-fresh notes.
• Dried rosemary, thyme, fennel seed, salt, and pepper: The dried herbs add depth, and smashing the fennel seeds releases their sweet anise flavor.
• Eggs: They help bind the filling so it sets up nicely while baking.
• Breadcrumbs: Make a crisp, golden topping when combined with olive oil.

Make It Your Way

One of the things I enjoy about this Herby Ricotta Stuffed Peppers Recipe is how easy it is to make it your own. Whether you want to add more protein, swap herbs, or tweak the cheese amounts, it holds up well to adjustments — so don’t be shy to experiment!

• Variation: I’ve had great results adding crispy tofu cubes or chickpeas into the filling when I want a more protein-packed meal.
• Gluten-Free: I always use gluten-free breadcrumbs for a gluten-free version and you won’t notice a difference in texture.
• Herb Swaps: Depending on what I have on hand, I sometimes use oregano or marjoram instead of thyme and rosemary, which changes the flavor nicely.
• Simplifying: If you’re in a pinch, leaving out the fennel seeds still produces a delicious filling without losing the herbaceous feel.

Step-by-Step: How I Make Herby Ricotta Stuffed Peppers Recipe

Step 1: Prepping the Peppers Just Right

First, preheat your oven to 400°F (204°C). Then, slice the bell peppers in half lengthwise and carefully remove all the seeds and ribs. I like to keep them cut side up on a parchment-lined baking sheet and brush each with olive oil. Roast them in the oven for about 20 minutes until they start to soften but aren’t mushy. Don’t forget to drain out any water collected inside the peppers after baking — this helps prevent sogginess in the final dish. After this, lower the oven temperature to 350°F (176°C) to get ready for baking the stuffed peppers.

Step 2: Preparing the Herby Ricotta Filling

While the peppers roast, microwave the fresh spinach for about 15–30 seconds until it wilts down. Chop it roughly before mixing with the ricotta, shredded mozzarella, parmesan, green onions, basil, parsley, and dried herbs in a big bowl. I make sure to give those fennel seeds a little crush with a mortar and pestle to release their sweet aroma — it’s a little step that makes a big difference. Add salt, pepper, and eggs last, and stir everything gently until you have a creamy, herb-filled mixture.

Step 3: Stuffing and Topping the Peppers

Fill each softened bell pepper half evenly with the ricotta-herb filling, pressing down lightly to make sure it’s nicely packed. Then, mix the breadcrumbs with a tablespoon of olive oil and sprinkle this mixture generously over each stuffed pepper. That crispy topping is the best part and gives a lovely contrast to the creamy filling underneath.

Step 4: Baking to Perfection

Slide the peppers back into your oven set at 350°F and bake for 30 minutes. Keep an eye on the tops near the end — if they’re not golden enough to your liking, pop the peppers under the broiler for a minute or two, but watch closely so they don’t burn. Once done, the cheese should look bubbly, and the breadcrumbs deliciously crisped. Let them cool for a few minutes before serving so the filling has a chance to set.

How to Serve Herby Ricotta Stuffed Peppers Recipe

Garnishes

I usually garnish mine with a sprinkle of freshly chopped basil or parsley and a light drizzle of good quality olive oil. Sometimes, I add a pinch of red chili flakes for a little heat, which pairs surprisingly well with the creamy ricotta and sweet peppers. A dusting of grated parmesan right before serving adds an extra touch of cheesy goodness.

Side Dishes

For sides, I love pairing this Herby Ricotta Stuffed Peppers Recipe with a simple green salad tossed in lemon vinaigrette or some garlic roasted potatoes. If you want to keep things light, steamed quinoa or your favorite grain works beautifully to soak up any juices from the peppers.

Creative Ways to Present

Once, I served these stuffed peppers in mini bell peppers for a pretty appetizer platter at a dinner party — it was a hit! You can also line them up in a rustic cast iron skillet for a family-style presentation. Another fun idea is topping them with toasted pine nuts or a swirl of pesto for a festive touch on special occasions.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the stuffed peppers in an airtight container in the fridge for up to 4 days. I find separating them individually before refrigerating prevents the topping from getting soggy and helps maintain texture when reheated.

Freezing

I’ve frozen these peppers a couple of times with pretty good results. Make sure they cool completely, then wrap each one tightly in plastic wrap and place in a freezer bag. When you’re ready, thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

To reheat, I prefer warming them in a 350°F oven for about 15 minutes so the breadcrumb topping gets crispy again. Microwaving works in a pinch but tends to soften the crumbs and makes the filling less firm.

FAQs

Final Thoughts

This Herby Ricotta Stuffed Peppers Recipe is one I keep coming back to because it’s so reliable and delicious. It brings together fresh ingredients and simple steps to create a dish that feels both special and comforting — exactly what I want for dinner most nights. Trust me, once you try it, you’ll want to make it again and again, whether for busy weeknights or casual get-togethers. So go ahead, give these peppers a whirl and enjoy all that cheesy, herby goodness!

Print