Spinach and Ricotta Stuffed Peppers
Indulge in these savory stuffed peppers that combine the freshness of spinach with the richness of ricotta, all baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 small onion, finely chopped
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 4 large bell peppers, tops cut off and seeds removed
- 2 cloves garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish large enough to hold the peppers upright.
- In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- In a large mixing bowl, combine the cooked onion and garlic, ricotta cheese, chopped spinach, grated Parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix until well combined.
- Spoon the spinach and ricotta mixture into the hollowed-out bell peppers, filling them evenly.
- Pour the marinara sauce into the bottom of the greased baking dish. Place the stuffed peppers in the dish. Top each pepper with shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and golden brown.
- Garnish with fresh basil leaves if desired. Serve hot and enjoy!
Nutrition
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg