Spinach & Ricotta Stuffed Bell Peppers
A comforting and colorful dish featuring creamy ricotta and fresh spinach stuffed into bell peppers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 large bell peppers
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh herbs (basil, parsley, or thyme), chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine the chopped spinach, ricotta, mozzarella, Parmesan, fresh herbs, minced garlic, salt, and pepper.
- Stuff each bell pepper generously with the cheese and spinach mixture.
- Place the stuffed peppers in a baking dish and drizzle with olive oil.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the tops are golden and bubbly.
- Let the stuffed peppers cool slightly before serving.
Notes
For meal prep, store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg