Spinach & Ricotta Stuffed Peppers

6 Point(s)
Total Time
58 min
Prep
20 min
Cook
38 min
Serves 6
This cross between stuffed peppers and stuffed shells is a cheesy, filling vegetarian meal. If your peppers won’t sit flat, cut a thin slice off of the back of each pepper half. While the peppers roast, toss together some salad greens and whichever fresh chopped veggies you have on hand. Enjoy with a light vinaigrette or a drizzle of your favorite flavor vinegar.
Ingredients
1. Uncooked bell pepper(s)- 3 item(s), large, orange, red, or yellow, cut in half, seeded
2. Olive oil- 1½ Tbsp
3. Uncooked onion(s)- ½ small, finely chopped
4. Fresh cherry tomato(es) -2 cup(s), or grape tomatoes
5. Fresh mushroom(s)-8 oz, finely chopped
6. Fresh baby spinach- 4 cup(s), roughly chopped
7. Garlic clove- 4 clove(s), finely chopped
8. Kosher salt- 1 tsp
9. Black pepper- ¼ tsp
10. Crushed red pepper flakes- ¼ tsp, optional
11. Part-skim ricotta cheese- 1½ cup(s)
12. Grated Parmesan cheese- ½ cup(s), divided
13. Egg(s)- 1 item(s), large
14. Italian seasoning- ½ tsp
15. Basil -2 Tbsp, or parsley, for garnish (optional)
Instructions
1. Preheat oven to 425℉. Place pepper halves, cut side up, in a small roasting pan or glass baking dish.
2. Heat oil in a large skillet over medium heat. Add onion; saute until translucent, about 5 minutes. Add tomatoes and mushrooms; saute until tender, mashing tomatoes with a wooden spoon about 5 minutes. Add spinach; cook, stirring a few times, until wilted, 2 to 3 minutes. Add garlic; cook, stirring, until fragrant. 30 seconds to 1 minute. Remove from heat; stir in salt, black pepper, and red pepper flakes.
3. In a large bowl, combine ricotta, 6 tbsp Parmesan, egg, and Italian seasoning. Add onion mixture; stir to combine.
4. Evenly divide ricotta mixture (about ½ cup each) between pepper halves; sprinkle each with ½ tbsp remaining Parmesan. Bake until peppers are tender and lightly browned, 25 to 30 minutes. Garnish parsley or basil; serve.
5. Serving size: 1 pepper half

Spinach & Ricotta Stuffed Peppers

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