Spinach Ricotta Stuffed Peppers (Print)
Bell peppers filled with creamy spinach and ricotta, baked to golden perfection for a satisfying vegetarian main.
# What You'll Need:
→ Main Ingredients
01 -
4 large bell peppers (any color)
02 -
1 tbsp extra virgin olive oil
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1 medium yellow onion, finely chopped
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3-4 cloves garlic, minced
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10 oz package frozen chopped spinach, thawed and squeezed very dry
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15 oz container whole milk ricotta cheese
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1 large egg, lightly beaten
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½ cup grated Parmesan cheese, plus extra for topping
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¼ cup plain breadcrumbs (optional, Panko preferred)
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1 tsp dried Italian seasoning (or mix of dried oregano and basil)
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½ tsp salt, or to taste
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¼ tsp freshly ground black pepper
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½ cup marinara sauce (optional)
# How to Make It:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the pepper halves snugly in a single layer. Spread marinara sauce evenly over the bottom of the dish if using.
02 -
Wash the peppers. Slice them in half lengthwise and remove seeds, ribs, and stems. Optionally trim the rounded bottom slightly so they sit flat without creating holes.
03 -
Place pepper halves cut-side down in the baking dish. Add ¼ inch of water if not using marinara sauce. Cover with foil and bake for 15-20 minutes. Remove from oven, drain water, and set aside. Keep oven preheated.
04 -
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
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Add thawed and squeezed spinach to the skillet. Stir well and cook for 2-3 minutes. Remove from heat.
06 -
Combine ricotta, beaten egg, ½ cup Parmesan, breadcrumbs (if using), Italian seasoning, salt, and pepper in a bowl. Mix thoroughly.
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Stir the spinach, onion, and garlic mixture into the ricotta mixture. Adjust seasoning to taste.
08 -
Arrange pepper halves cut-side up in the baking dish. Spoon ricotta filling generously into each half, mounding it slightly.
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Sprinkle extra Parmesan on top of the stuffed peppers. Bake uncovered in the oven for 30-40 minutes, or until peppers are tender and tops golden brown. Tent with foil if browning too quickly.
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Remove peppers from the oven and let rest for 5-10 minutes before serving. Garnish with fresh parsley or basil, if desired.
# Additional Notes:
01 -
Par-cooking the peppers ensures they are tender after baking, but this step can be skipped for firmer results.
02 -
Squeezing the spinach thoroughly prevents the filling from becoming soggy.
03 -
Adding marinara sauce adds moisture and enhances flavor.