Description
Creamy spinach and ricotta stuffed bell peppers, perfect for a weeknight dinner or entertaining guests. Baked until set with a flavorful, cheesy top.
Ingredients
- 4 large bell peppers, halved lengthwise and seeded
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3–4 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
- 1 (15 oz) container whole-milk ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/4 cup plain breadcrumbs (optional)
- 1 tsp dried Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1/2 cup marinara sauce (optional, for the baking dish base)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish and spread marinara sauce over the bottom if using.
- Trim and prepare the peppers: slice them lengthwise, remove seeds and membranes, and trim the bottoms slightly so they sit flat.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 5–6 minutes. Add garlic and cook until fragrant, about 30–60 seconds. Remove from heat and let cool.
- In a bowl, combine ricotta, beaten egg, cooled onion and garlic, drained spinach, Parmesan, breadcrumbs (if using), Italian seasoning, salt, and pepper. Mix until combined.
- Spoon the filling into each pepper half, packing gently and leveling with the edges. Arrange in the baking dish.
- Cover with foil and bake for 25–30 minutes until filling is set and peppers are tender.
- Remove foil, sprinkle with extra Parmesan, and broil for 2–3 minutes until golden. Watch closely to avoid burning.
- Let rest for 5 minutes before serving.
Notes
Use part-skim ricotta for lower fat. Fresh spinach can be used in place of frozen. Optional breadcrumbs help bind the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian