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Tuscan Ricotta Stuffed Peppers

Savory Tuscan Ricotta Stuffed Peppers That Wow Every Bite

These Tuscan Ricotta Stuffed Peppers combine creamy ricotta, fresh herbs, and sharp parmesan for a vegetarian delight.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 peppers
Course: Dinner
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Bell Peppers Any color
  • 2 tablespoons Olive Oil For brushing
For the Filling
  • 2 cups Fresh Spinach Can substitute with kale or frozen spinach
  • 1 cup Ricotta Cheese Creamy goodness
  • 1 cup Shredded Mozzarella Cheese Any melting cheese
  • 1/2 cup Grated Parmesan Pecorino Romano as substitute
  • 2 pieces Green Onions Mild onion flavor
  • 1/4 cup Fresh Basil Can substitute with dried basil
  • 1/4 cup Flat-Leaf Parsley Optional
For the Seasoning
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Fennel Seed Adjust to taste
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black Pepper To taste
For Binding and Texture
  • 2 large Eggs Beaten
  • 1 cup Breadcrumbs Gluten-free if necessary

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Microwave-safe bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise, remove seeds and ribs, and brush with olive oil. Bake for 20 minutes.
  2. Microwave the spinach for 15-30 seconds until wilted, then chop roughly.
  3. In a mixing bowl, combine spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, spices, beaten eggs, and breadcrumbs until well mixed.
  4. Stuff pepper halves with the filling, pressing down slightly. Bake for another 30 minutes until golden and bubbly.
  5. Let cool for a few minutes before serving to let the filling set.

Nutrition

Serving: 1pepperCalories: 230kcalCarbohydrates: 12gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 480mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 35mgCalcium: 200mgIron: 2mg

Notes

Ensure peppers are firm and vibrant for the best texture. Avoid overstuffing each pepper to maintain shape during baking.

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