Description

Spinach Ricotta Stuffed Peppers are a vibrant and satisfying dish that beautifully combines creamy ricotta cheese, nutrient-rich spinach, and tender bell peppers. This colorful recipe is not just visually appealing but also packed with flavor and nutrition, making it an ideal choice for family dinners, meal prep, or entertaining guests. With a savory filling enriched with Italian herbs and topped with a crispy Parmesan crust, these stuffed peppers are a wholesome option that everyone will enjoy. Easy to prepare and versatile, you can customize the filling to suit your taste preferences. Serve them warm alongside a fresh salad or garlic bread for a complete meal.

Ingredients

Scale

4 large bell peppers (any color)
1 tbsp olive oil
1 medium yellow onion (finely chopped)
3–4 cloves garlic (minced)
10 oz frozen chopped spinach (thawed and squeezed dry)
15 oz whole milk ricotta cheese
1 large egg (lightly beaten)
½ cup grated Parmesan cheese (plus extra for topping)
¼ cup plain breadcrumbs (optional)
1 tsp dried Italian seasoning
Salt and black pepper to taste

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Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off each bell pepper and remove seeds. Place cut-side up in a baking dish.
In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes). Stir in garlic and cook until fragrant.
In a mixing bowl, combine sautéed onion mixture with spinach, ricotta cheese, egg, Parmesan cheese, breadcrumbs (if using), Italian seasoning, salt, and pepper.
Fill each pepper with the ricotta mixture until packed lightly.
If using marinara sauce, pour it into the bottom of the baking dish before adding stuffed peppers. Cover with foil and bake for about 25 minutes. Remove foil, sprinkle more Parmesan on top, and bake uncovered for an additional 10–15 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 stuffed pepper (approximately 290g)
Calories: 400
Sugar: 6g
Sodium: 650mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 20g
Cholesterol: 80mg