Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch Recipe
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4.4 from 4 reviews
Herby Ricotta Stuffed Peppers are a flavorful and colorful dish featuring bell peppers filled with a creamy mixture of ricotta, spinach, fresh herbs, and cheeses, topped with a crispy breadcrumb crust. This easy-to-make recipe is perfect as a light main course or a satisfying side dish, combining fresh ingredients and aromatic herbs for a comforting meal.
Prepare the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes carefully to create hollow cavities for stuffing. Lightly brush the outside of the peppers with olive oil.
Sauté the spinach: Heat a pan over medium heat, add a drizzle of olive oil if needed, and sauté the fresh spinach until wilted, about 3-5 minutes. Remove from heat and let cool slightly, then chop finely.
Make the filling: In a large bowl, combine the ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, parsley, dried rosemary, thyme, fennel seeds, salt, and pepper. Add the sautéed and chopped spinach. Crack in the two eggs and mix everything thoroughly until well combined.
Stuff the peppers: Spoon the ricotta and herb filling generously into each hollowed bell pepper, pressing gently to fill completely.
Prepare the topping: In a small bowl, mix the breadcrumbs with the tablespoon of oil to lightly coat them. Sprinkle this breadcrumb mixture evenly over the tops of each stuffed pepper.
Bake the peppers: Place the stuffed peppers upright in a baking dish. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the topping is golden brown and crisp.
Serve: Remove from the oven and let cool for a few minutes before serving. These stuffed peppers are delicious warm and can be paired with a simple salad or crusty bread.
Notes
For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
You can substitute fresh spinach with kale or Swiss chard, but be sure to sauté and chop well.
Use fresh herbs if available for the best flavor; dried herbs work well but use slightly less.
To make it vegetarian, ensure the cheese and eggs are from vegetarian sources; to make vegan, substitute cheeses and eggs with vegan alternatives.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
If peppers are difficult to cut or too large, you may halve them or use smaller varieties like mini bell peppers.
