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Spinach Ricotta Stuffed Peppers

Spinach Ricotta Stuffed Peppers
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If you’re in the mood for a vibrant and wholesome dish, these Spinach Ricotta Stuffed Peppers are perfect for you! Bursting with flavor and nutrition, they make an excellent vegetarian option that delights both kids and adults alike. This easy-to-follow recipe is perfect for weeknight dinners or family gatherings, allowing you to prepare them in advance and bake just before serving. Each pepper is filled with a creamy ricotta and spinach mixture, topped with melty cheese for that irresistible golden crust. Enjoy the explosion of tastes while keeping your meal healthy and satisfying!

Ingredients

Scale
  • 4 large bell peppers
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 3–4 cloves garlic, minced
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese
  • ¼ cup plain breadcrumbs (optional)
  • 1 tsp dried Italian seasoning
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing seeds. Place them upright in a baking dish.
  2. In a skillet over medium heat, sauté onions in olive oil until translucent. Add garlic and cook until fragrant.
  3. In a bowl, combine thawed spinach, ricotta cheese, beaten egg, sautéed onions, Parmesan cheese, breadcrumbs (if using), Italian seasoning, salt, and pepper. Mix well.
  4. Spoon the filling into each bell pepper generously. If desired, spread marinara sauce on the bottom of the baking dish.
  5. Cover with foil and bake for about 30 minutes. Remove foil, add more Parmesan on top, then bake uncovered for another 10-15 minutes until golden.

Nutrition

Find it online: https://kitchenmealtips.com/spinach-ricotta-stuffed-peppers/