Description
Delicious stuffed bell peppers filled with a creamy ricotta and spinach mixture, perfect for a healthy meal.
Ingredients
Scale
- 1/2 cup cherry tomatoes
- 1 1/2 tablespoons olive oil
- kosher salt (to taste)
- black pepper (to taste)
- 4 bell peppers (sliced in half lengthwise)
- 2 cups spinach
- 4 cloves garlic (minced)
- 1/2 yellow onion (chopped)
- 25 ounces ricotta cheese (drained)
- 1/2 tablespoon red pepper flakes
- 1 egg
- 2 tablespoons fresh chopped basil
- 1 lemon (zest)
- parmesan cheese (to taste)
Instructions
- Preheat oven to 375 F.
- Add cherry tomatoes, 1/2 tablespoon olive oil, salt, and pepper to a 9 x 11 inch oven safe baking dish. Toss them in the pan to combine. Place peppers in the pan and bake for 10 minutes.
- While the tomatoes and peppers are cooking, heat 1 tablespoon of olive oil over medium-high heat and sauté spinach, garlic, and onions until spinach has wilted. Drain the spinach well and set aside in a mixing bowl.
- Add ricotta, red pepper flakes, egg, basil, and lemon zest to the mixing bowl with the spinach and mix until fully combined.
- Remove the peppers from the oven and stuff with the spinach and ricotta mixture. Top each pepper with about half a tablespoon of shredded parmesan cheese.
- Place the stuffed peppers in the oven and bake for about 5 minutes, just until the cheese on top has melted and the peppers are warm all the way through.
- Don’t bake them too long or they will become watery inside!
Notes
- The spinach can be drained using a fine mesh strainer for better texture.
- Feel free to adjust the amount of spices based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg