For someone who loves Italy and Italian food, the need to have good Italian recipes on Live Eat Learn is strong! We have Bruschetta Pizza and Classic Panzanella among some of the most popular ones, but these herby stuffed ricotta peppers may take the cake as my personal favorite. When developing these stuffed peppers I wanted to replicate the amazing tastes you get when you’re actually in Italy. Which I knew was a long shot because I thought real Italian food could only be food you eat in Italy, ya know? As it turns out, I was terribly wrong and I’m so happy I get to share a little bit of Italy with you!
You’ll have these on repeat
Flavor, flavor, flavor. With 3 kinds of cheese and so many herbs, these just have so much flavor and I want to scream it from the rooftop! Toasty and crunchy yet creamy thanks to being topped with breadcrumbs that are toasted to perfection. Quick and pretty which is ideal if you are feeding guests. The stuffed peppers only take 35 minutes but people will be oohing and awing over them!
Here’s what you’ll need
These stuffed peppers use traditional Italian flavors and three kinds of cheese for the most delicious bites! Here’s what you’ll need:
Peppers: To make the peppers grab 4 bell peppers (any color) and a little oil. Spinach: Fresh spinach adds a little more oomph to the peppers. I would use fresh baby spinach as opposed to full-size spinach to make it more bite-sized. Ricotta Cheese: Ricotta is a great option for stuffed peppers because it’s creamy and melts well, also why it’s the main cheese in lasagna. Mozzarella: Preshredded mozzarella can be used here to save time, thought I always like grating my own cheeses (no matter the type of cheese!) Fresh Herbs: Green onions, basil, and flat-leaf parsley all come together to add fresh notes to these peppers. Dried Herbs: Grab dried rosemary, thyme, fennel, salt, and pepper to add the herbiness to these herby stuffed peppers. Eggs: Eggs help the filling to set when baked. Bread Crumbs: We top these with bread crumbs and oil at the end of the baking time so that each bite has a slight crunch.
Making these is easy
Stuffed peppers really only take 4 steps and most the the time is spent trying to get the seeds out of bell peppers (why must they be so sticky?!). Let me show you!
recipe testing notes
Through testing this recipe many times, I’ve learned a few things. Here’s what you need to know:
Pre-baking the peppers helps to release excess moisture from the peppers thus preventing the filling from getting soggy. Adding an egg to the filling ensures the cheese mixture thickens enough so while its not necessary taste wise it is for texture. Topping with breadcrumbs makes all the difference because it adds that contrast of textures we are all after in the perfect bite!
what to serve with Stuffed peppers
Enjoy these peppers with any classic Italian side dish. To give you a few ideas, here are some of my favorite stuffed pepper pairings.
Olive Oil Dip with toasted bread for a full Italian experience. Enjoy them with Creamy Gnocchi Soup to have a complete meal. Make a Summer Veggie Salad to complement these cheesy peppers.
