Description
These Spinach & Ricotta Stuffed Peppers are a comforting and healthy dish filled with creamy ricotta, fresh spinach, and savory cheeses, all baked to perfection. Perfect for a weeknight dinner or as a vegetarian main course!
Ingredients
Units
Scale
- 4 large bell peppers
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup marinara sauce (for serving)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Prepare Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them upright in a baking dish.
- Make Filling: In a large mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, half of the mozzarella cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Fill Peppers: Spoon the spinach and ricotta mixture into each bell pepper, packing it down gently. Top each with the remaining mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Serve: Serve warm, drizzled with marinara sauce if desired.
Notes
- Add Protein: Mix cooked quinoa or lentils into the filling for a protein boost.
- Spice it Up: Add red pepper flakes or a pinch of cayenne for heat.
- Variety of Peppers: Try using red, yellow, or orange peppers for a sweeter flavor.
- Meal Prep: Make these ahead of time and refrigerate. Bake when ready to serve.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 230
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg