Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch Recipe
Herby Ricotta Stuffed Peppers are vibrant bell peppers filled with a savory mixture of ricotta, mozzarella, parmesan, fresh spinach, and aromatic herbs. Baked to perfection with a crispy breadcrumb topping, this dish makes a delightful and wholesome main course or side dish bursting with flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Peppers
- 4 bell peppers, any color
- 1 Tbsp olive oil, 15 mL
Filling
- 4 cups fresh spinach
- 1 tub ricotta cheese, 15 oz (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 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp fennel seed (roughly smashed)
- 1 tsp salt
- ½ tsp pepper
- 2 large eggs
Topping
- ½ cup breadcrumbs
- 1 Tbsp oil
Instructions
- Prepare the Peppers: Preheat your oven to 375 degrees Fahrenheit. Slice the tops off the bell peppers and remove the seeds and membranes carefully. Lightly brush the outside and inside of the peppers with olive oil to ensure a flavorful and tender finish.
- Cook the Spinach: Heat a pan on medium heat and cook the fresh spinach until wilted. Drain any excess moisture thoroughly to prevent the filling from becoming watery.
- Make the Filling: In a large bowl, combine the cooked spinach with ricotta cheese, shredded mozzarella, grated parmesan, sliced green onions, chopped basil, parsley, dried rosemary, thyme, fennel seed, salt, pepper, and eggs. Mix well until all ingredients are evenly incorporated.
- Stuff the Peppers: Spoon the cheese and herb filling evenly into each prepared bell pepper, pressing gently to fill them completely and compact the mixture.
- Prepare the Topping: Combine the breadcrumbs with 1 tablespoon of oil to create a crumbly topping that will brown beautifully during baking.
- Add the Topping and Bake: Sprinkle the breadcrumb mixture evenly over the stuffed peppers. Place them upright in a baking dish and bake in the preheated oven for 30 to 35 minutes, or until the tops are golden brown and the filling is set and bubbling.
- Serve: Remove from the oven and let cool slightly before serving. These stuffed peppers pair well with a fresh salad or crusty bread for a complete meal.
Notes
- For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- To enhance the flavor, add a pinch of red pepper flakes to the filling for a slight heat.
- You can prepare the filling a day ahead to save time on cooking day.
- If you prefer a vegetarian but lower-fat option, substitute part of the ricotta with cottage cheese and reduce the cheese amounts slightly.
- The fennel seeds add a unique sweetness and depth; ensure they are slightly crushed to release their oils before mixing.
