Spinach Ricotta Stuffed Peppers
Course: MainCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
25
minutesCalories
297
kcalIngredients
2 yellow bell peppers, cut in half and seeds removed
3 cup chopped baby spinach
1 1/2 c ricotta part-skim
6 tbsp. parmesan cheese grated
10 oz. container grape or cherry tomatoes
2 tbsp. oil, divided
3/4 cup diced onion
salt & pepper to taste
- For Garnish
parmesan cheese, grated
fresh flat parsley or basil
Directions
- Preheat oven to 425 degrees F. Prepare a 9×13 pan baking pan.
- Place tomatoes in baking pan. Drizzle with ½ tablespoon olive oil, season with salt and pepper. Set aside.
- Heat remaining 1½ tablespoons oil in a skillet over medium heat. Add onion and fry until translucent and soft.
- Add garlic and spinach, cook until wilted. Season with salt and pepper to taste.
- Combine ricotta and Parmesan in a large bowl. Add in spinach mixture. Stir to combine.
- Scoop mixture into peppers. Sprinkle with more parmesan cheese, place in baking pan with tomatoes.
- Bake for 25-30 minutes, until lightly browned.
- Garnish with more parmesan and some fresh parsley or basil.
- Serve with rice, orzo, or quinoa.
- Enjoy!
