Spinach and Ricotta Stuffed Peppers

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Why You’ll Love This Recipe

• Healthy & Nutritious: Packed with protein from ricotta and vitamins from spinach.
• Simple & Delicious: Minimal ingredients but full of flavor.
• Great for Meal Prep: Make ahead and enjoy throughout the week.

Ingredients

• 4 large bell peppers, halved and deseeded
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 egg, lightly beaten
• ½ cup shredded mozzarella cheese (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set oven to 375°F (190°C). Lightly grease a baking dish.

2. Prepare the Peppers: Slice bell peppers in half, remove seeds, and arrange them in the dish. Drizzle with olive oil.

3. Make the Filling: In a bowl, mix ricotta, Parmesan, spinach, garlic powder, salt, black pepper, red pepper flakes, and egg. Stir until well combined.

4. Stuff the Peppers: Fill each bell pepper half with the ricotta mixture.

5. Bake: Cover with foil and bake for 25 minutes. Remove foil, sprinkle mozzarella on top, and bake uncovered for another 10 minutes until golden.

6. Serve: Enjoy warm as a main dish or side.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Add Protein: Mix in cooked ground turkey or shredded chicken.
• Vegan Option: Use dairy-free ricotta and omit the egg.
• Extra Flavor: Add fresh herbs like basil or oregano.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unbaked stuffed peppers for up to 3 months. Thaw before baking.
• Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

1. Can I use frozen spinach?

Yes, but thaw and squeeze out excess water before mixing.

2. What’s the best type of ricotta to use?

Full-fat ricotta gives the creamiest texture, but part-skim also works.

3. Can I use different cheese?

Yes, try feta, goat cheese, or shredded cheddar.

4. Can I prepare these in advance?

Yes, assemble ahead and refrigerate until ready to bake.

5. What can I serve with these?

Pair with a side salad, garlic bread, or roasted vegetables.

6. Can I air-fry these stuffed peppers?

Yes, cook at 350°F (175°C) for about 15 minutes.

7. How do I prevent soggy peppers?

Pre-bake the peppers for 5 minutes before stuffing.

8. Can I add breadcrumbs for a crunchy topping?

Yes! Sprinkle breadcrumbs before baking for a crispy finish.

9. Do I need to cook the peppers first?

No, they soften while baking with the filling.

10. Can I use other vegetables instead of peppers?

Yes, try stuffing zucchini, mushrooms, or tomatoes.

Conclusion

These Spinach and Ricotta Stuffed Peppers are a flavorful, healthy, and easy-to-make meal. Perfect for meal prep or a weeknight dinner, they’re sure to be a hit with family and friends!