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
- Preheat the Oven:
Preheat the oven to 375°F (190°C) for even cooking. - 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. - 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. - 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. - Stuff the Peppers:
Remove the roasted peppers from the oven. Fill each pepper half with the ricotta mixture and sprinkle Parmesan cheese on top. - 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