Description
Spinach Ricotta Stuffed Peppers are a mouthwatering vegetarian dish that’s perfect for any occasion. These vibrant bell peppers are stuffed with a creamy, cheesy filling bursting with fresh spinach and savory garlic notes.
Ingredients
- Fresh bell peppers
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, sauté the chopped onion in olive oil over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
4. In a large bowl, combine the sautéed onion and garlic, spinach, ricotta cheese, beaten egg, Parmesan, breadcrumbs, Italian seasoning, salt, and black pepper. Mix until well incorporated.
5. Spoon the spinach ricotta mixture into each pepper cup, filling them evenly. Optionally, top with marinara sauce and extra Parmesan.
6. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes until the peppers are tender and lightly golden brown.
Notes
Leftover Spinach Ricotta Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave individual servings in 30-second intervals until warmed.
- Prep Time: 10
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 10
- Cholesterol: 30