Vegetarian Stuffed Peppers: An Easy, Flavorful, and Nutritious Recipe

Vegetarian filled peppers are a delicious, versatile dish that is perfect for the hectic lifestyle of. They are packed with a delicious mix of spinach and the ricotta cheese and fragrant herbs this low-carb dish is an improved version of the standard shells stuffed with spinach and ricotta. If you’re planning your meals for the week or searching for a quick and easy meal option this recipe will satisfy your needs.

In this post we’ll discuss the ingredients and preparation methods, cooking methods and some useful ways to enhance the flavor of your peppers. Let’s begin making a masterpiece that’s bound to please your loved ones and relatives.

1. Why Vegetarian Stuffed Peppers Are a Must-Try Dish

Vegetarian stuffed peppers aren’t just delightful but are also extremely nutritious. Here are a few good reasons to give this recipe:

  • Rich in nutrients packed with vitamins A C, K, and A from bell peppers and spinach.
  • Low Carb, High Protein thanks to egg and ricotta cheese this recipe is a fantastic source of protein, but not heavy on carbs.
  • Flexible You can also add or substitute ingredients to meet your personal preferences for food.
  • Quick and Simple with only 30 minutes of cooked time in total, it’s ideal for meals that you can cook on the weekend.

2. Ingredients You’ll Need

For these tasty vegetarian peppers, you’ll require these ingredients

For the Peppers and Base:

  • Four bell peppers cut in half lengthwise
  • 1/2 cup cherry tomatoes
  • 1/2 teaspoon olive oil
  • Pepper and salt to suit your tastes

For the Filling:

  • 2 cups spinach, wilted
  • 4 cloves garlic, minced
  • 1 1/2 onion yellow chopped
  • 25 ounces ricotta cheese, drained
  • 1/2 cup red pepper Flakes
  • 1 egg
  • 2 tablespoons of fresh Basil, chopped
  • Lemon Zest
  • Parmesan cheese Shred (to taste)

Optional Garnishes:

  • Extra basil leaves
  • Black pepper freshly cracked

3. Step-by-Step Instructions

Step 1: Preheat the Oven

The oven should be preheated to 350degF (190degC). This will ensure even cooking and increases the flavor of the stuffed peppers as well as the tomatoes that have been roasted.

Step 2: Prepare the Base

In a 9×11-inch oven-safe baking dish Mix the cherry tomatoes together with 1 1/2 tablespoons olive oil, salt and pepper. Combine well, making sure to coat evenly.

Arrange the bell peppers that have been halved cut-side down in the dish for baking. bake for 10 minutes..

Step 3: Cook the Filling

While the peppers cook in the oven, heat 1 tablespoon olive oil in an oven over medium-high temperature. Add the garlic, spinach and onion. Sauté until the spinach softens and the onions begin to turn translucent. Transfer the mix onto a mesh strainer and then drain thoroughly.

Step 4: Mix the Filling

Mix in a bowl. mix the spinach mixture that has been wilted with the ricotta along with red pepper flakes, egg, chopped basil as well as lemon zest. Mix until it is smooth and completely blended.

Step 5: Stuff the Peppers

Remove the peppers that have been roasted from the oven. Spread the spinach and ricotta mix evenly into each half of a pepper. Sprinkle the tops of the peppers with chopped Parmesan cheese.

Step 6: Bake

Place the peppers in the oven to bake for another 5 to 7 minutes to cook, or until the cheese has melted and the filling has been cooked to a point of. Be careful not to overbake, as this can cause the peppers from becoming spongy.

4. Nutrition Facts

Each serving of these vegetarian-stuffed peppers includes:

  • Calories: 334
  • Protein: 17g
  • Carbs: 10g
  • Fat: 25g

5. Tips for Success

  • Remove the Ricotta by removing excessive moisture out of the cheese guarantees that the filling will be more solid.
  • Change the flavor of cheese Substitute ricotta for cream cheese, cottage cheese or even cream to create an original taste.
  • Incorporate protein If you’re not vegan cooked lentils or quinoa are a great addition.

6. Meal Prep Tips

These peppers stuffed with cheese are great to prepare your meals. Here’s how:

  • Make ahead Prepare the peppers stuffed with filling the day prior and chill.
  • Reheat: Warm in an oven that is 375°F over 10-12 mins or till heated.

7. Variations to Try

  • Mexican-Inspired Black corn, beans and a pinch of cayenne pepper to your filling.
  • Mediterranean Style: Include sun-dried tomatoes, olives as well as feta cheese.
  • Spicy Kick Incorporate jalapenos and cayenne pepper to add more spice.

8. Serving Suggestions

Enjoy these vegetarian peppers with:

  • A crisp green salad
  • Garlic bread
  • Quinoa, rice pilaf

9. Storing and Reheating

  • Storage Storage: Store leftovers in the airtight containers in your refrigerator up to four days.
  • Freezing Then, you can freeze the whole however unbaked peppers for 3 months.
  • Reheating Bake the frozen cookies at 375°F for 20-25 minutes.

10. Frequently Asked Questions (FAQ)

Q: Can I use frozen spinach?

A: Absolutely! Let it thaw, then drain well to eliminate any excess moisture.

Q: Are these gluten-free?

A This recipe is gluten-free.

Question: Which other types of cheeses perform well?

Answer: Mozzarella, feta, or goat cheese are great alternative or even better as a flavoring.

Conclusion

Vegetarian stuffed bell peppers are a nutritious, delicious and adaptable recipe that can be adapted to your preferences. If you’re looking for the perfect quick dinner or plan for the next week These stuffed peppers are rich in the flavor, nutrition, and convenience. Take a look now and discover how easy to prepare healthy and delicious food that is perfect to serve for every occasion!

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Vegetarian Stuffed Peppers: An Easy, Flavorful, and Nutritious Recipe


  • Author: recipesfresh.net
  • Total Time: 30minutes
  • Yield: 8 stuffed peppers 1x

Description

Discover this easy vegetarian stuffed peppers recipe with spinach and ricotta. A quick, low-carb meal perfect for weeknights or meal prep!


Ingredients

Scale

For the Peppers and Base:

  • 4 bell peppers, sliced in half lengthwise
  • ½ cup cherry tomatoes
  • 1 ½ tablespoons olive oil
  • Salt and pepper, to taste

For the Filling:

  • 2 cups spinach, wilted
  • 4 cloves garlic, minced
  • ½ yellow onion, chopped
  • 25 ounces ricotta cheese, drained
  • ½ tablespoon red pepper flakes
  • 1 egg
  • 2 tablespoons fresh basil, chopped
  • Zest of 1 lemon
  • Parmesan cheese, shredded (to taste)

Instructions

  1. Preheat the Oven:
    Preheat the oven to 375°F (190°C) for even cooking.
  2. Prepare the Base:
    Toss cherry tomatoes, 1 ½ tablespoons olive oil, salt, and pepper in a 9 x 11-inch oven-safe baking dish. Arrange halved bell peppers, cut-side up, in the dish and roast for 10 minutes.
  3. Cook the Filling:
    In a skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté spinach, garlic, and onion until the spinach wilts and the onion becomes translucent. Drain thoroughly.
  4. Mix the Filling:
    Combine the cooked spinach mixture with ricotta cheese, red pepper flakes, egg, basil, and lemon zest in a mixing bowl. Stir until smooth and well-combined.
  5. Stuff the Peppers:
    Remove the roasted peppers from the oven. Fill each pepper half with the ricotta mixture and sprinkle Parmesan cheese on top.
  6. Bake:
    Return the stuffed peppers to the oven and bake for an additional 5–7 minutes, just until the cheese melts and the filling is heated through. Avoid overbaking to prevent the peppers from becoming watery.

Notes

  • Draining Ricotta: Ensure the ricotta is well-drained to avoid a watery filling.
  • Customizing Ingredients: Swap ricotta for cottage cheese or add protein like quinoa or lentils for variety.
  • Freezing Option: Assemble the stuffed peppers and freeze them unbaked for up to 3 months. Bake directly from frozen at 375°F for 20–25 minutes.
  • Serving Suggestion: Pair with garlic bread or a fresh green salad for a complete meal
  • Prep Time: 10 minutes
  • Cook Time: 20minutes

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