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Spinach and Ricotta Stuffed Peppers Recipe

Spinach and Ricotta Stuffed Peppers Recipe
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★★★★★

5 from 31 reviews

This Spinach and Ricotta Stuffed Peppers recipe offers a delightful, cheesy, and nutritious meal by combining tender roasted red bell peppers with a creamy mixture of ricotta, spinach, and mozzarella cheese. Perfect as a vegetarian main or side dish, it is flavorful and easy to prepare.

Ingredients

Scale

Peppers

  • 4 red bell peppers, halved and seeded

Filling

  • 1 onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 3 cups fresh baby spinach (about 12 ounces)
  • 12 ounces ricotta cheese
  • 2 ½ cups shredded mozzarella cheese, divided
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Peppers: Cut the red bell peppers into halves and remove all seeds. Place them skin side down in an oven-safe baking dish. Bake at 375 °F (191 °C) for 10 minutes.
  2. Continue Roasting the Peppers: After 10 minutes, flip the pepper halves and bake for an additional 5 to 10 minutes until they become fork tender but still hold their shape.
  3. Sauté Aromatics: While the peppers bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
  4. Season the Mixture: Add kosher salt, ground black pepper, and ground nutmeg to the skillet. Stir well to evenly incorporate the spices.
  5. Cook the Spinach: Add the fresh baby spinach to the skillet and cook for 1 to 2 minutes, stirring until the spinach is wilted and evenly cooked.
  6. Add Cheeses: Remove the skillet from heat. Stir in the ricotta cheese and 1 ½ cups of shredded mozzarella cheese into the spinach mixture until well combined.
  7. Stuff the Peppers: Once the peppers are tender, remove them from the oven and fill each pepper half generously with the ricotta and spinach mixture.
  8. Top with Mozzarella: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly on top of the stuffed peppers.
  9. Bake to Melt Cheese: Return the stuffed peppers to the oven and bake for 8 to 10 minutes, or until the cheese is melted, bubbly, and starting to brown.
  10. Cool and Serve: Allow the stuffed peppers to cool for 5 to 10 minutes before serving to let the flavors meld and to avoid burning.

Notes

  • For a richer flavor, consider adding a pinch of red pepper flakes to the filling for mild heat.
  • These stuffed peppers can be prepared ahead of time and refrigerated; bake just before serving.
  • Leftovers store well in the refrigerator for up to 3 days.
  • If you prefer, substitute part of the mozzarella with parmesan for a different cheese profile.
  • Ensure peppers are fork tender but not mushy to maintain nice texture.

Nutrition

Keywords: stuffed peppers, spinach and ricotta, vegetarian dinner, baked peppers, healthy stuffed peppers

Find it online: https://nataliereeve.com/spinach-and-ricotta-stuffed-peppers-recipe/