Print
Ingredients
Scale
- 4 bell peppers (any color)
- 1 tablespoon olive oil (15 mL)
- 4 cups fresh spinach
- 1 tub (15 oz) ricotta cheese (425 g)
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese (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 teaspoon each of dried rosemary, dried thyme, fennel seed (roughly smashed), and salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup breadcrumbs
- 1 tablespoon oil
Instructions
- Preheat the oven to 400°F (204°C).
- Cut the bell peppers in half lengthwise and remove seeds and ribs.
- Brush the cut side of peppers with olive oil and bake for 20 minutes.
- Microwave spinach for 15-30 seconds until wilted, then chop.
- In a bowl, combine chopped spinach, ricotta, mozzarella, parmesan, green onions, basil, parsley, and dried herbs; mix well.
- Add eggs to the mixture and combine until smooth.
- Stuff each pepper half generously with the ricotta mixture.
- Mix breadcrumbs with 1 tablespoon of oil and sprinkle on top of stuffed peppers.
- Bake for an additional 30 minutes or until golden; broil if necessary.
Notes
Using a mix of colored bell peppers adds visual appeal.
Ensure all filling ingredients are well combined for consistent flavor.
Monitor closely while broiling to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
- Cholesterol: 120