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Easy Spinach & Ricotta Stuffed Bell Peppers

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Delightful stuffed bell peppers filled with creamy ricotta, fresh spinach, and savory herbs, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 3 pieces Bell peppers (red, yellow, or orange)
  • 1 tablespoon Olive oil
  • 2 cups Fresh spinach
  • 1 cup Ricotta cheese
  • 0.5 cup Parmesan cheese
  • 2 cloves Garlic
  • 1 medium Onion
  • 1 teaspoon Salt
  • 0.5 teaspoon Pepper
  • 1 teaspoon Italian herbs (basil, oregano)
  • 0.5 teaspoon Red pepper flakes
  • 0.5 cup Breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off your colorful bell peppers and gently remove the seeds.
  3. Heat the olive oil over medium heat in a skillet. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  4. Toss in the fresh spinach and continue to sauté until wilted, about 2-3 minutes.
  5. Mix together the sautéed onion and garlic, wilted spinach, ricotta, parmesan, salt, pepper, Italian herbs, and red pepper flakes in a large bowl.
  6. Fold in the breadcrumbs to the cheese-spinach mixture.
  7. Spoon the filling into each bell pepper, packing it well.
  8. Arrange the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
  9. Remove the foil for the last 5 minutes to allow the tops to turn golden.
  10. Let the stuffed peppers rest for a few minutes before serving.

Notes

These peppers are delightful when served with a light side salad or garlic bread. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

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