The Best Spinach & Ricotta Stuffed Peppers Recipe You’ll Love

Crafting delectable spinach & ricotta stuffed peppers brings unexpected magic to your dinner table.

Colorful bell peppers become delightful vessels for a creamy, nutrient-packed filling.

Soft ricotta cheese mingles with verdant spinach, creating a harmonious blend of flavors.

Mediterranean-inspired ingredients dance together in this simple yet sophisticated dish.

Mild peppers provide a sweet backdrop for the rich, savory stuffing.

Weeknight cooking transforms into a gourmet experience with minimal effort.

You’ll fall in love with these vibrant, satisfying peppers that promise to delight every palate.

Spinach Ricotta Stuffed Peppers That Make Weeknight Dinners Better

• Quick Vegetarian Delight: Packed with protein-rich ricotta and nutrient-dense spinach, this dish offers a satisfying meatless option that even non-vegetarians will love and crave.
• Customizable Crowd-Pleaser: Easily adapt the recipe by swapping ingredients like adding different cheeses, herbs, or incorporating ground meat for those wanting extra protein.
• Healthy One-Dish Wonder: Combines vegetables, protein, and cheese in a single baking dish, providing a balanced meal that's both visually appealing and nutritionally complete.

Peppers Stuffed with Spinach and Ricotta

• Ricotta Cheese, Spinach, Parmesan Cheese, Mozzarella Cheese: Creamy and flavorful base for the filling, packed with nutrients and classic Italian flavors.
• Egg: Helps bind the stuffing ingredients together and provides richness.
• Garlic: Adds depth and aromatic flavor to the filling.
• Italian Seasoning: Brings traditional Mediterranean herb notes to the dish.
• Salt, Pepper: Essential seasonings for enhancing overall taste.

• Bell Peppers: Colorful and nutritious vessel for the stuffing, provides a sweet and mild flavor.

• Olive Oil: Helps to lightly coat the peppers and promote even roasting.
• Marinara Sauce: Optional topping for added moisture and tangy tomato flavor.
• Aluminum Foil: Used for covering during initial baking to prevent burning.

Stuff Spinach & Ricotta Peppers Like This

Step 1: Warm Up Your Kitchen

Fire up your oven to a cozy 375°F and grab a baking dish.

This temperature will transform your peppers into a mouthwatering masterpiece.

Step 2: Pepper Prep Dance

Slice off the pepper tops and evict all seeds and inner membranes.

Give these colorful vessels a light olive oil massage, ensuring they’re glistening and ready for their flavor adventure.

Step 3: Create Creamy Filling Magic

• Creamy ricotta
• Chopped fresh spinach
• Grated Parmesan
• Shredded mozzarella
• Whisked egg
• Minced garlic
• Italian herb blend
• Pinch of salt
• Dash of black pepper

Stir everything until harmoniously blended, creating a luscious filling that’ll make taste buds dance.

Step 4: Stuff Those Peppers With Love

Generously spoon the spinach-ricotta mixture into each pepper, pressing gently to ensure every crevice is filled.

Crown each pepper with remaining mozzarella for ultimate cheesy glory.

Step 5: Bake To Perfection

Shield your peppers with aluminum foil and slide into the oven.

Bake for 25 minutes, then unveil and continue baking 10-15 minutes until peppers soften and cheese turns golden and bubbly.

Step 6: Serve And Celebrate

Plate these beauties while warm.

Optional: Drizzle with marinara sauce for an extra flavor explosion.

Enjoy your colorful, cheese-filled creation!

Pepper Stuffing Tips With Spinach Ricotta Mix

• Choose vibrant, firm bell peppers without blemishes and use fresh spinach for the best flavor and texture.
• Experiment with different cheese combinations like adding feta or goat cheese to enhance the filling's richness and complexity.
• Incorporate ground turkey, chicken, or lean beef into the filling for a more substantial and protein-packed meal.
• Prepare the stuffed peppers in advance and refrigerate, then bake when ready to serve – perfect for meal prepping and saving time.
• Replace ricotta with dairy-free alternatives like tofu or cashew cheese for a vegan-friendly version that maintains creamy consistency.

Store Spinach & Ricotta Stuffed Peppers the Right Way

• Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent moisture buildup.
• Warm peppers in a preheated 350°F oven for 15-20 minutes, covering with foil to prevent cheese from burning and maintain moisture.
• Quickly reheat individual peppers on medium power for 1-2 minutes, checking midway to ensure even heating and prevent overcooking.
• Wrap cooled peppers tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What Tastes Good With Stuffed Peppers

• Pair with Crisp White Wine: Open a chilled Pinot Grigio or Sauvignon Blanc to complement the creamy ricotta and cut through the rich cheese flavors.
• Match with Fresh Green Salad: Toss a light arugula salad with lemon vinaigrette to balance the stuffed peppers' hearty texture and add a bright, zesty contrast.
• Serve alongside Crusty Bread: Grab a rustic Italian bread or ciabatta to soak up the marinara sauce and extra cheese, creating a complete Mediterranean-inspired meal.
• Add Herb-Roasted Potatoes: Prepare simple roasted rosemary potatoes as a side dish to provide a starchy complement that enhances the pepper's savory filling.

Healthy Twists on Spinach & Ricotta Stuffed Peppers

• Vegan Veggie Stuffers: Replace ricotta with tofu or cashew cheese, use nutritional yeast instead of Parmesan, and swap egg with ground flaxseed. Perfect for plant-based diners seeking protein-packed alternatives.
• Protein Power Peppers: Add ground turkey or lean chicken to the filling for extra protein. Season with additional herbs like oregano or thyme to enhance meat flavor profile.
• Low-Carb Mediterranean Option: Substitute bell peppers with zucchini boats or use smaller poblano peppers. Incorporate feta cheese and add chopped kalamata olives for a Greek-inspired version.
• Gluten-Free Wellness Bowl: Transform the stuffed peppers into a deconstructed bowl by chopping ingredients and serving over cauliflower rice. Ensure all ingredients are certified gluten-free for sensitive individuals.

FAQs

• Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach completely and squeeze out excess moisture before mixing into the filling. This helps prevent a watery stuffing.

• Is this recipe vegetarian?

Absolutely! This spinach and ricotta stuffed peppers recipe is completely vegetarian and packed with protein from the cheeses and egg.

• What type of bell peppers work best?

Choose medium to large bell peppers in red, yellow, or green. Larger peppers make it easier to stuff and create a more balanced filling-to-pepper ratio.

• How do I prevent my peppers from falling over while baking?

Use a baking dish with high sides or create a snug fit between peppers. You can also use a muffin tin or cut a small slice from the bottom of each pepper to help them stand upright.

Spinach & Ricotta Stuffed Peppers Recipe

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4.6 from 13 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Colorful bell peppers embrace a delightful spinach & ricotta stuffed peppers filling, blending Mediterranean charm with wholesome ingredients. Nutritious and elegant, this dish brings comfort and flavor to your dinner table, promising a satisfying culinary experience you’ll savor.

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Ingredients

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Main Ingredients:

• 4 large bell peppers
• 1 cup (237 ml) ricotta cheese
• 2 cups (60 g) fresh spinach, chopped
• 1/2 cup (50 g) grated Parmesan cheese
• 1/2 cup (56 g) mozzarella cheese, shredded

Binding and Flavoring Ingredients:

• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon (5 ml) Italian seasoning
• Salt and pepper, to taste

Cooking and Serving Ingredients:

• 1 tablespoon (15 ml) olive oil
• 1/2 cup (120 ml) marinara sauce (for serving)

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Instructions

1. Prepare the culinary workspace by warming the oven to a precise 375°F (190°C), creating an ideal environment for roasting.
2. Transform bell peppers into edible vessels by slicing off their crowns and meticulously extracting seeds and inner membranes, ensuring a clean interior for stuffing.
3. Massage the pepper exteriors with a gentle coating of olive oil, positioning them upright in a baking vessel to maintain structural integrity during cooking.
4. Craft a luxurious filling by whisking ricotta, finely chopped spinach, grated Parmesan, and half the mozzarella into a harmonious blend, incorporating beaten egg, minced garlic, aromatic Italian seasoning, and a balanced touch of salt and pepper.
5. Carefully spoon the verdant mixture into each pepper cavity, pressing softly to eliminate air pockets and create a dense, flavorful core.
6. Elegantly crown each stuffed pepper with remaining mozzarella, ensuring a golden, melted cheese topping.
7. Shield the baking dish with aluminum foil, allowing peppers to steam and soften for 25 minutes in the heated oven.
8. Unveil the foil for the final 10-15 minutes, permitting the cheese to transform into a bubbling, bronzed masterpiece and peppers to reach perfect tenderness.
9. Present the vibrant, cheese-laden peppers immediately, optionally embellishing with a drizzle of rich marinara sauce for enhanced flavor complexity.

Notes

• Perfectly roast peppers by choosing thick-walled bell peppers that stand upright and have even surfaces for stable stuffing.
• Drain excess moisture from spinach by squeezing it thoroughly with a clean kitchen towel to prevent soggy filling and maintain the right texture.
• Customize the dish for different dietary needs by substituting ricotta with tofu for a vegan version or using low-fat cheese for a lighter option.
• Enhance flavor complexity by adding pine nuts or sun-dried tomatoes to the filling for extra depth and interesting texture variations.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 285
• Sugar: 3 g
• Sodium: 420 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 60 mg