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
- Uncooked bell pepper(s)- 3 item(s), large, orange, red, or yellow, cut in half, seeded
- Olive oil- 1½ Tbsp
- Uncooked onion(s)- ½ small, finely chopped
- Fresh cherry tomato(es) -2 cup(s), or grape tomatoes
- Fresh mushroom(s)-8 oz, finely chopped
- Fresh baby spinach- 4 cup(s), roughly chopped
- Garlic clove- 4 clove(s), finely chopped
- Kosher salt- 1 tsp
- Black pepper- ¼ tsp
- Crushed red pepper flakes- ¼ tsp, optional
- Part-skim ricotta cheese- 1½ cup(s)
- Grated Parmesan cheese- ½ cup(s), divided
- Egg(s)- 1 item(s), large
- Italian seasoning- ½ tsp
- Basil -2 Tbsp, or parsley, for garnish (optional)
- Instructions
- Preheat oven to 425℉. Place pepper halves, cut side up, in a small roasting pan or glass baking dish.
- 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.
- In a large bowl, combine ricotta, 6 tbsp Parmesan, egg, and Italian seasoning. Add onion mixture; stir to combine.
- 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.
- Serving size: 1 pepper half
