Description
A delightful dish featuring bell peppers stuffed with creamy ricotta, fresh spinach, and savory herbs, perfect for any occasion.
Ingredients
Scale
- 4 medium bell peppers
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the peppers by cutting the tops off and removing seeds and membranes.
- Sauté the onion in olive oil over medium heat until translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in chopped spinach and cook until wilted.
- Transfer mixture to a bowl and add ricotta, Parmesan, mozzarella, salt, pepper, oregano, and red pepper flakes. Mix well.
- Stuff the peppers with the filling.
- Place stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the tops are golden.
- Cool for 5 minutes before serving.
Notes
Make the filling a day in advance for convenience. These can also be cooked in an air fryer for a crispy texture.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg