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Spinach and Ricotta Stuffed Peppers

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
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.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Peppers, Vegetarian