Spinach Ricotta Stuffed Peppers

Spinach Ricotta Stuffed Peppers are the perfect choice when you want a comforting dinner that feels special but uses simple ingredients. This recipe balances the sweetness of bell peppers with a rich spinach ricotta filling for a dish that looks impressive and tastes even better.

The first time I tried these stuffed peppers was for a casual dinner with friends and they insisted on the recipe before the night ended. The creamy filling against that roasted pepper flavor won everyone over instantly.

Ingredients

• Large bell peppers: choose ones that are firm with glossy skin and stand upright halves add a pop of color with red or yellow if available
• Olive oil: extra virgin is best for that fruity base and healthy fats look for one with a recent harvest date for best flavor
• Yellow onion: finely chopped gives a mild sweetness and depth fresh onions that feel heavy for their size are juicier
• Garlic: fresh minced garlic brings out the boldness and aroma choose firm cloves without green shoots
• Frozen chopped spinach: drain and squeeze as dry as possible for a non-watery filling if using fresh spinach wilt first and squeeze well
• Whole milk ricotta cheese: gives a luscious creamy body choose high quality whole milk ricotta from the deli for best texture
• Large egg: lightly beaten makes the filling cohesive and helps it bake up tender use the freshest eggs available
• Grated Parmesan cheese: grates melt in for savory complexity and a beautiful crust try to buy a wedge and grate just before using for boldest flavor
• Plain breadcrumbs (optional): gives a subtle crunch and holds everything together crispy Panko is lovely but skip or use gluten-free breadcrumbs if needed
• Dried Italian seasoning or a blend of oregano and basil: contributes classic herby notes rubbing the herbs between your fingers before adding boosts aroma
• Salt: enhances all the flavors use kosher or sea salt and taste as you go
• Black pepper: freshly ground gives a gentle kick and rounds out the richness
• Marinara sauce (optional): on the bottom of the baking dish adds juiciness and a layer of flavor choose a good quality jarred sauce or homemade

Step-by-Step Instructions

Preheat Oven and Prepare Dish:

Set your oven to 375 degrees Fahrenheit. Grease a baking dish and if using marinara sauce, spread it along the bottom for flavor and to prevent the peppers from sticking.

Prepare Bell Peppers:

Rinse peppers cut them lengthwise and scoop out ribs and seeds. Make sure each half sits flat but do not cut through the bottom.

Par Cook the Peppers:

Arrange pepper halves cut side down in the dish. Pour a thin layer of water to help them steam cover with foil and bake for about 15 to 20 minutes then drain. This makes the peppers tender and easier to fill.

Sauté Aromatics:

While peppers soften warm olive oil in a large skillet over medium. Add chopped onion and stir frequently for 5 to 7 minutes until soft and translucent. Add minced garlic for another minute to release its fragrance.

Incorporate Spinach:

Add the very dry spinach to the pan. Stir for two to three minutes so the spinach warms up and any moisture evaporates.

Prepare Ricotta Filling:

In a large bowl combine ricotta egg Parmesan breadcrumbs if using Italian seasoning salt and pepper. Mix until creamy and even.

Combine Filling Ingredients:

Add the cooked onion spinach and garlic mix into the ricotta bowl. Stir gently so everything combines well and taste to check seasoning.

Stuff the Peppers:

Arrange each pepper half right side up in your dish. Spoon in the filling high but not overflowing for a generous look.

Top and Bake:

Sprinkle extra Parmesan on top for a golden crust. Bake in the oven until the filling looks set and the cheese is golden brown.

Rest Before Serving:

Let the peppers sit for about five minutes to help the filling firm up so serving is easier.

Serve:

Add fresh herbs if desired and serve the peppers warm.

Save

My favorite part is grating the Parmesan myself for a rich crusty finish on top. I remember making these with my mom one rainy afternoon and we shared stories as the kitchen filled with the smell of roasting peppers and garlic. The memory is tied to comfort for me every time I make them.

Storage Tips

These stuffed peppers store beautifully in the fridge for up to three days. Let them cool first and then place in an airtight container. Reheat gently in the oven or microwave until warm throughout. You can also freeze them tightly wrapped for up to two months though the texture of the ricotta will be just a touch softer.

Ingredient Substitutions

You can use cottage cheese if ricotta is not available just blend it until smooth first. Swap out spinach for kale or chard but be sure to cook and drain it very well. Dairy free cheeses work for a vegan version and you can use gluten free breadcrumbs or skip them entirely.

Serving Suggestions

These peppers work perfectly next to a crisp green salad or toasted garlic bread. Sometimes I drizzle a little more marinara over the top or serve alongside a grain like quinoa or brown rice to make them extra hearty. They hold up well as a main or as part of a larger spread for gatherings.

A Bit of Context

Stuffed peppers are enjoyed in many cultures around the world each with its own twist. The pairing of mild ricotta with spinach nods to Italian flavors blending the simple beauty of Mediterranean ingredients with a comforting homemade touch. This version keeps things bright and welcoming with that classic family table feel.

Recipe FAQs

→ What type of bell peppers work best?

Firm, uniform bell peppers—red, yellow, or orange—are ideal as they're sweeter and hold their shape during baking.

→ Can fresh spinach be used instead of frozen?

Yes, about one pound of fresh spinach, cooked and squeezed dry, can replace frozen for a brighter flavor and color.

→ What binds the filling together?

A large egg helps the ricotta spinach mixture set, while breadcrumbs add light structure and texture.

→ Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free breadcrumbs or omit them entirely—the filling will still be creamy and cohesive.

→ Do you need to par-cook the peppers before stuffing?

Par-cooking is optional but recommended for softer peppers; skip for a firmer bite. Adjust baking time accordingly.

→ What are ideal garnishes for serving?

Fresh chopped parsley or basil brighten the flavors, while extra parmesan offers nuttiness and color when serving.