Ricotta Stuffed Peppers
350kcal
Ingredients
For the Peppers
- 4 large bell peppers any color will work
For the Cheese Filling
- 1 cup ricotta cheese the star of this recipe
- 1 cup shredded mozzarella cheese divided; reserve half for topping
- 1/2 cup grated Parmesan cheese
For the Spinach and Seasoning
- 1 cup spinach fresh or frozen, chopped
- 1 teaspoon Italian seasoning
- 1 clove garlic minced
For the Finishing Touch
- Salt to taste
- Pepper to taste
- 1 cup marinara sauce optional
- Fresh basil optional, for garnish
Method
How to Make Ricotta Stuffed Peppers
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Place the empty peppers upright in a baking dish.
- Mix together the ricotta cheese, 1/2 cup of mozzarella, grated Parmesan, chopped spinach, Italian seasoning, minced garlic, salt, and pepper in a mixing bowl. Stir well until all ingredients are thoroughly combined.
- Stuff the ricotta mixture into each bell pepper, packing it in gently but firmly. Top each pepper with the reserved mozzarella cheese.
- Add marinara sauce around the base of the peppers in the baking dish, if desired.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, until the peppers are soft and the cheese is bubbly.
- Let cool for a few minutes before serving. Garnish with fresh basil if desired.
Nutrition
Serving1pepperCalories350kcalCarbohydrates30gProtein20gFat15gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol60mgSodium600mgPotassium500mgFiber4gSugar5gVitamin A1800IUVitamin C120mgCalcium300mgIron2mg
Notes
Ensure your ricotta cheese is at room temperature for easier mixing. Avoid overfilling the peppers for proper cooking.