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Spinach & Ricotta Stuffed Bell Peppers

If you like cheese as much as I do then you’ll love these Spinach Ricotta Stuffed Peppers! The peppers are jam packed with sautéed onion, garlic, and spinach, plus ricotta and parmesan cheese! I can assure you each bite is so full of flavor.

Red peppers are what I use most often in my cooking but my favorite are really the yellow and orange ones. They are a little milder and sweeter, great for eating raw with dip. Recently, I’ve been using the orange and yellow peppers a lot in recipes like this one.



How to Make Stuffed Bell Peppers:

This recipe is SO easy… And the peppers themselves only require a handful of ingredients!

  • peppers

  • spinach

  • onions

  • cheese

  • seasonings

For the filling, just cook up some onions and garlic, wilt the spinach, season, and then mix it with the ricotta and Parmesan cheese. Then you stuff that mixture into each pepper half.


Stuffed Bell Pepper Recipe

Super easy Stuffed Peppers recipe - full of onions, garlic, spinach, seasoning, ricotta and parmesan cheese, and a grain of your choice! We love to serve our stuffed peppers with rice. 

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Calories 297 kcal


INGREDIENTS

  • 2 TB oil divided

  • 3/4 c diced onion

  • 3 c chopped baby spinach chopped - about 6 oz

  • salt & pepper to taste

  • 2 yellow bell peppers cut in half, seeds removed

  • 1 1/2 c ricotta part-skim

  • 6 TB parmesan cheese grated

  • 10 oz container grape or cherry tomatoes

For the Garnish

  • parmesan cheese grated

  • fresh flat parsley or basil

INSTRUCTIONS

  1. Preheat oven to 425.

  2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.

  3. Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.

  4. Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.

  5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.

  6. Serve over rice, orzo, or quinoa.



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