Spinach Ricotta Stuffed Peppers

These Spinach Ricotta Stuffed Peppers are easy to make and make a wonderful vegetarian meal full of flavor!

2 Tbsp. olive oil divided

3/4 cup diced onion

3 cups chopped baby spinach

salt & pepper to taste

2 yellow bell peppers cut in half, seeds removed

1 1/2 cups part skim ricotta

6 Tbsp. Parmesan cheese, grated

10 oz. container grape or cherry tomatoes

Garnish:

Parmesan cheese, grated

fresh flat parsley or basil

Preheat oven to 425 degrees.

Place tomatoes in a 9 x 13 inch baking pan and drizzle with 1/2 tablespoon of oil. Salt and pepper to taste and set aside.

Heat the remaining oil in a skillet over medium heat. Saute onion until translucent. Add garlic and spinach, cook until spinach is wilted. Season with salt and pepper.

Mix together Parmesan cheese and ricotta cheese. Add in the spinach mixture. Stuff the peppers evenly with mixture. Sprinkle with more Parmesan cheese and arrange the peppers in the pan with tomatoes.

Bake 25-30 minutes or until lightly browned. Garnish with more Parmesan and fresh parsley or basil, if desired.

Serve peppers over orzo, quinoa or try Mediterranean Rice Salad.

Makes 4 servings

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