These Spinach and Ricotta Stuffed Peppers are a deliciously satisfying dish that’s perfect for a light lunch or dinner. The sweet bell peppers are filled with a creamy spinach and ricotta mixture, then baked until tender and golden. This vegetarian dish is easy to make and packed with nutrients, making it a perfect addition to your recipe collection. Let’s get started!
Ingredients
- 4 large bell peppers (red, yellow, or orange)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and drained)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese (optional, for topping)
- Fresh basil or parsley, chopped (for garnish)
Directions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand upright, you can slightly trim the bottom to create a flat surface. Place the peppers in a baking dish, cut side up, and set aside.
- Cook the Spinach: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the fresh spinach and cook until wilted (or add thawed frozen spinach and cook until heated through). Remove from heat and let cool slightly.
- Prepare the Filling: In a large bowl, combine the cooked spinach mixture, ricotta cheese, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix until well combined.
- Stuff the Peppers: Spoon the spinach and ricotta filling into the prepared bell peppers, dividing it evenly among the four peppers. If desired, sprinkle shredded mozzarella cheese on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese on top is melted and golden.
- Serve: Garnish the stuffed peppers with fresh basil or parsley and serve warm. These stuffed peppers can be enjoyed on their own or paired with a side salad or crusty bread.
How to Prepare
Spinach and Ricotta Stuffed Peppers are a perfect blend of creamy filling and sweet, tender peppers. The ricotta adds a rich creaminess, while the spinach brings a burst of fresh, earthy flavor. The Parmesan cheese enhances the savory taste, and the optional mozzarella topping adds a delightful cheesy finish. This dish is not only nutritious but also versatile, allowing you to customize it with your favorite herbs and cheeses.
Preparation Time
- Prep time: 20 minutes
- Cook time: 35-40 minutes
- Total time: 55-60 minutes
Servings
This recipe serves 4 people.
FAQs
- Can I use other vegetables instead of peppers? Yes, this filling works well in zucchini, tomatoes, or even large mushrooms.
- Can I make this dish ahead of time? Yes, you can prepare the stuffed peppers up to a day in advance and store them in the refrigerator. Bake them just before serving.
- What can I serve with these stuffed peppers? They pair well with a side salad, quinoa, or garlic bread.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.