Spinach and Ricotta Stuffed Peppers Recipe

If you’re looking for a dish that bursts with color, flavor, and a little comforting creaminess all in one bite, Spinach and Ricotta Stuffed Peppers are a must-try. These beauties bring together tender roasted red bell peppers filled with a luscious mixture of sautéed spinach, rich ricotta, and melty mozzarella cheese. Every forkful is a perfect blend of savory, cheesy goodness with a hint of warmth from nutmeg, making this a vibrant, hearty meal that feels like a hug in food form. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is as satisfying as it is simple to make.

Ingredients You’ll Need

The magic of Spinach and Ricotta Stuffed Peppers lies in its straightforward yet carefully chosen ingredients. Each component plays a crucial role in balancing texture, color, and flavor, making this dish both nutritious and utterly delicious.

• 4 red bell peppers (halved): These create the colorful, tender edible “bowls” that hold the filling.
• 1 onion (diced): Adds sweetness and depth when sautéed.
• 4 cloves of garlic (minced): Brings a punch of aromatic flavor essential for the filling.
• ½ teaspoon kosher salt: Enhances all the other flavors harmoniously.
• ½ teaspoon ground black pepper: Adds just the right touch of mild heat.
• ⅛ teaspoon ground nutmeg: Imparts a warm, subtle spice that complements spinach beautifully.
• 3 cups fresh baby spinach (about 12 ounces): Keeps the filling fresh, vibrant, and nutritious.
• 12 ounces ricotta cheese: Gives the stuffing a creamy, silky texture and mild flavor.
• 2 ½ cups shredded mozzarella cheese (divided): Melts perfectly on top and inside for that gooey, irresistible finish.

How to Make Spinach and Ricotta Stuffed Peppers

Step 1: Prepare and Roast the Peppers

Start by slicing the red bell peppers in half and removing all the seeds. Placing the peppers skin side down in a baking dish helps them soften evenly. Roasting at 375 °F for 10 minutes and then flipping for another 5 to 10 minutes ensures they become wonderfully tender while still holding their shape—perfect for stuffing later.

Step 2: Sauté the Aromatics

While the peppers roast, heat a bit of olive oil in a skillet. Toss in the diced onion and minced garlic, cooking until the onions turn translucent, which builds a sweet and savory base. Adding salt, ground black pepper, and nutmeg at this stage elevates the flavor profile, infusing subtle warmth and seasoning the dish perfectly.

Step 3: Wilt the Spinach

Next, add the fresh baby spinach right into the skillet with the sautéed onion and garlic. Stirring for a minute or two until the spinach wilts ensures it cooks just enough to soften while keeping bright green color and freshness, balancing the richness of the cheese later on.

Step 4: Mix in the Cheeses

Remove the skillet from the heat and fold in the ricotta cheese along with 1 ½ cups of the shredded mozzarella. This creamy, cheesy mixture will form the luscious stuffing that makes the dish so irresistible. It’s also the stage where the filling becomes beautifully rich and smooth.

Step 5: Stuff the Peppers

Once your peppers are tender but still firm, take them out of the oven and carefully fill each half with the spinach and ricotta mixture. This is where the prep comes together, and your dish starts to look utterly appetizing!

Step 6: Add the Cheese Topping

Sprinkle the remaining mozzarella cheese generously over the filled peppers. This final layer will melt, bubble, and brown beautifully in the oven, adding that signature cheesy crust everyone loves.

Step 7: Bake to Finish

Return the stuffed peppers to the oven for 8 to 10 minutes. This final bake melts the topping perfectly and creates an inviting golden-brown finish that screams comfort food done right.

Step 8: Let Them Rest and Serve

Once out of the oven, giving the peppers 5 to 10 minutes to cool makes them easier to handle and helps the filling set slightly. Then, just dig in and enjoy the delightful harmony of flavors and textures that make Spinach and Ricotta Stuffed Peppers such a beloved dish.

How to Serve Spinach and Ricotta Stuffed Peppers

Garnishes

A sprinkle of freshly chopped parsley or basil adds a burst of color and freshness that pairs perfectly with the warm, creamy interior of the stuffed peppers. A light drizzle of good-quality olive oil or a squeeze of lemon juice can also brighten up the dish just before serving.

Side Dishes

These stuffed peppers pair beautifully with a crisp mixed green salad or a simple quinoa pilaf to keep the meal light and nourishing. For something heartier, try serving alongside garlic bread or roasted potatoes for an extra satisfying family dinner.

Creative Ways to Present

For an impressive presentation, arrange the peppers on a large platter with scattered toasted pine nuts and extra grated Parmesan over the top. You can also stack smaller stuffed pepper halves on skewers for charming appetizers or party bites that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Any leftover Spinach and Ricotta Stuffed Peppers can be stored in an airtight container in the refrigerator for up to three days. They keep well, with flavors melding even further for an easy next-day meal.

Freezing

If you want to save some for later, this dish freezes wonderfully. Wrap each stuffed pepper tightly in plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to two months without losing their delicious texture and taste.

Reheating

To reheat, thaw frozen peppers overnight in the fridge and warm them gently in the oven at 350 °F until heated through, about 15-20 minutes. Reheating in a microwave works too but may compromise the texture of the pepper slightly.

FAQs

Can I use other types of cheese instead of ricotta?

Absolutely! While ricotta provides a creamy, mild base, you can substitute with cottage cheese or a blend of cream cheese and Parmesan for different textures and flavors.

Are these peppers suitable for a vegetarian diet?

Yes, Spinach and Ricotta Stuffed Peppers are a great vegetarian option packed with greens and dairy, making them hearty and satisfying without any meat.

Can I prepare the filling in advance?

Yes! You can make the filling a day ahead and keep it refrigerated. This makes assembly quick and easy, especially handy for busy weeknights.

What if I don’t have fresh spinach?

Frozen spinach works just as well if you drain it well before adding to avoid excess moisture. Just add it to the skillet in Step 3 and cook until heated through.

How spicy is this recipe?

This dish is mild and comforting, with just a hint of warmth from black pepper and nutmeg. Feel free to add a pinch of red pepper flakes if you like a little kick.

Final Thoughts

Spinach and Ricotta Stuffed Peppers are one of those dishes that feel like home in every bite. They manage to be comforting and fresh, simple and elegant at the same time. Whether you’re cooking for yourself or a crowd, this recipe promises a delightful experience that’s easy to love and even easier to share. Trust me, once you try them, they’ll become a cherished staple on your table.

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