Spinach and Ricotta Stuffed Peppers
A delicious vegetarian dish featuring tender roasted peppers filled with a creamy spinach and ricotta mixture, topped with melted mozzarella.
Ingredients
Red Bell Peppers
- 4 pieces red bell peppers (halved and seeded)
- 1 piece onion (diced)
- 4 cloves garlic (minced)
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 3 cups fresh baby spinach (about 12 ounces)
- 12 ounces ricotta cheese
- 2.5 cups shredded mozzarella cheese (divided)
Instructions
- Bake halved peppers at 375°F (191°C) for 10 minutes, then flip and bake another 5-10 minutes until fork tender.
- Meanwhile, sauté onion and garlic in olive oil until translucent, then add salt, pepper, and nutmeg.
- Add spinach and cook 1-2 minutes until wilted. Remove from heat and mix in ricotta and 1 ½ cups mozzarella.
- Fill roasted peppers with the spinach mixture, top with remaining mozzarella, and bake 8-10 minutes until bubbly and browned.
- Let cool for 5-10 minutes before serving.
Notes
For extra flavor, sprinkle with fresh herbs before serving.