Ingredients
Peppers
- 4 bell peppers (any color)
- 1 Tbsp olive oil (15 mL)
- ½ cup breadcrumbs
- 1 Tbsp oil (for breadcrumbs)
Filling
- 4 cups fresh spinach
- 1 15-oz tub ricotta cheese (425 g)
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan (56 g)
- ½ cup sliced green onions (about 4 green onions)
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley (Italian parsley)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp fennel seed (roughly smashed)
- 1 tsp salt
- ½ tsp pepper
- 2 large eggs
Instructions
- Prep: Preheat the oven to 400°F (204°C). Cut the bell peppers in half lengthwise, removing the seeds and ribs. Place the peppers cut side up on a parchment-lined baking sheet and brush all over with 1 tablespoon of olive oil. Bake for about 20 minutes until they start to soften. After baking, drain any released water from the peppers and reduce the oven temperature to 350°F (176°C).
- Mix: While the peppers bake, wilt the fresh spinach by microwaving it for 15 to 30 seconds until soft. Roughly chop the spinach, then combine it in a large bowl with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, chopped flat-leaf parsley, dried rosemary, dried thyme, smashed fennel seed, salt, pepper, and the eggs. Mix everything thoroughly to form the filling.
- Stuff: Evenly distribute the ricotta and herb mixture inside each of the pre-baked pepper halves, filling them generously.
- Topping: In a small bowl, mix the breadcrumbs with 1 tablespoon of oil until evenly coated. Sprinkle this breadcrumb mixture evenly over the stuffed peppers to create a crispy topping.
- Bake: Return the stuffed peppers to the oven and bake at 350°F (176°C) for 30 minutes. If the topping is not golden brown after baking, switch to the broiler and broil for 1 to 2 minutes, watching carefully to avoid burning, until the breadcrumbs are nicely browned and crispy.
Notes
- Any color bell peppers can be used depending on your preference or what’s available.
- Smashed fennel seeds release more flavor and blend better in the filling.
- Microwaving the spinach just until wilted retains its color and nutrients without overcooking.
- If you prefer a crunchier topping, you can toast the breadcrumbs in oil on the stovetop before adding them on top.
- Keep an eye on the broiler step, as breadcrumbs can burn quickly.
- These stuffed peppers make a great vegetarian main dish or a hearty side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
