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–+ servings

Spinach Ricotta Stuffed Peppers

A delightful dish that combines vibrant bell peppers with a creamy, flavorful filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 4 large Bell Peppers Any color, firm and can stand upright when halved.
  • 1 tbsp Olive Oil Extra virgin preferred.
  • 1 medium Yellow Onion Finely chopped.
  • 3-4 cloves Garlic Minced.
  • 1 10 oz package Frozen Chopped Spinach Thawed and squeezed very dry.
  • 1 15 oz container Whole Milk Ricotta Cheese Provides creamy texture.
  • 1 large Egg Lightly beaten.
  • ½ cup Grated Parmesan Cheese Plus extra for topping.
  • ¼ cup Plain Breadcrumbs Optional, Panko preferred.
  • 1 tsp Dried Italian Seasoning Or mix of dried oregano and basil.
  • ½ tsp Salt Or to taste.
  • ¼ tsp Black Pepper Freshly ground preferred.
  • ½ cup Marinara Sauce Optional, for lining the baking dish.

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice each bell pepper in half lengthwise and remove seeds and membranes.
  3. In a skillet over medium heat, add olive oil and sauté onions until translucent, followed by garlic until fragrant.
  4. In a large bowl, combine spinach, ricotta, beaten egg, Parmesan, breadcrumbs, Italian seasoning, salt, and black pepper until well mixed.
  5. Spoon the ricotta mixture into each prepared bell pepper half, pressing down gently.
  6. Place stuffed peppers in a baking dish lined with marinara sauce if desired, cover with foil, and bake for about 30 minutes.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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