Spinach Ricotta Stuffed Peppers

$- 4 large bell peppers (choose your favorite color: red, yellow, green, or orange) - 2 cups fresh spinach, roughly chopped - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup finely grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and freshly ground black pepper, to taste - 1 tablespoon extra virgin olive oil - 1/4 teaspoon crushed red pepper flakes (optional for a touch of heat) - Fresh basil leaves, torn, for vibrant garnish When picking bell peppers, look for firm ones. They should feel heavy for their size. The skin should be smooth and shiny. Avoid any that are soft or wrinkled. Different colors have different tastes. Red peppers are sweet, while green ones are more bitter. Yellow and orange peppers fall in between. Choose what you like best! If you can't find ricotta, cottage cheese works well. It has a similar texture. You can also use cream cheese for a richer taste. For mozzarella, try gouda or Monterey Jack. They melt nicely too. Vegan cheese options are available if you want dairy-free. Just ensure they melt well for the best results. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This ensures even baking. Next, take your bell peppers and slice the tops off. Remove the seeds and membranes carefully. You want the insides clean. If needed, rinse them under cool water to wash away any remaining seeds. Place the peppers cut side up in a baking dish, ready for stuffing. In a large skillet, warm 1 tablespoon of extra virgin olive oil over medium heat. Once hot, add 2 cups of fresh spinach. Sauté the spinach for about 2-3 minutes. Stir it often until it wilts and turns bright green. This step brings out its flavor. In a mixing bowl, combine the cooked spinach with 1 cup of creamy ricotta cheese, half of the 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese. Add 1/2 teaspoon each of garlic powder and onion powder. Season with salt and fresh black pepper to taste. If you like spice, toss in 1/4 teaspoon of crushed red pepper flakes. Mix everything well until it's smooth and creamy. Now comes the fun part! Take a generous spoonful of the spinach mixture and stuff it into each bell pepper. Press it down gently to fill them well. Keep going until all the filling is used. Once filled, sprinkle the remaining mozzarella cheese evenly over each stuffed pepper. This gives a nice cheesy crust. Cover the baking dish tightly with aluminum foil. This helps keep the peppers moist while baking. Place it in the preheated oven and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be melted, bubbly, and slightly golden. Once done, take the stuffed peppers out and let them cool for a few minutes. For a fresh touch, garnish with torn basil leaves before serving. To keep your peppers crisp, start by removing excess moisture. After you cut the tops off and clean out the insides, rinse them under cool water. Pat them dry with a towel. You can also pre-bake them for about 10 minutes. This helps them firm up before you add the filling. For the best cheese melt, use a mix of cheeses. Ricotta is creamy, while mozzarella adds stretch. Grate the cheeses freshly for a better melt. Make sure to sprinkle the mozzarella on top before baking. This gives it a chance to become bubbly and golden. If you want extra flavor, mix in a bit of grated Parmesan with the mozzarella. Ovens can vary in heat. If yours runs hot, check on the peppers a few minutes early. Bake covered for 25 minutes, then uncover and bake for another 10-15 minutes. If your oven runs cool, you may need a bit more time. Always look for that golden cheese on top as a sign they are done. Pro Tips Choose Colorful Peppers: Using a mix of colorful bell peppers not only enhances the visual appeal of your dish but also adds a subtle variation in flavor. Pre-Cook the Peppers: For softer peppers, you can briefly pre-cook them by boiling for 5 minutes before stuffing. This ensures they are tender after baking. Experiment with Cheeses: Feel free to mix different types of cheese in the filling, such as feta or goat cheese, for a unique twist on flavor and texture. Make Ahead: Prepare the stuffed peppers a day in advance and store them in the fridge. Just pop them in the oven when you're ready to serve! {{image_4}} You can boost the protein in your stuffed peppers. Add cooked chicken or sausage to the filling. Simply shred cooked chicken or crumble cooked sausage into the spinach and cheese mix. This adds more flavor and makes the meal heartier. You can use rotisserie chicken for quick prep. If you choose sausage, opt for sweet or spicy based on your taste. For a vegetarian twist, swap spinach for other greens. Kale, chard, or arugula work well. Each green adds a unique taste and texture. You can also mix different cheeses. Try feta or goat cheese for a tangy flavor. Mixing ricotta with cottage cheese can lighten the dish while keeping it creamy. If you love heat, add jalapeños to your filling. Dice fresh jalapeños and mix them in with the spinach and cheese. For a milder taste, remove the seeds before adding. You can also top the stuffed peppers with sliced jalapeños before baking. This gives a spicy kick and a nice presentation! To store leftover stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure to separate layers with parchment paper if stacking. This keeps them fresh and prevents sticking. For meal prep, you can freeze these peppers. First, let them cool completely. Wrap each pepper tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you're ready to eat, just thaw them overnight in the fridge. To reheat stuffed peppers, preheat your oven to 350°F (175°C). Remove any plastic wrap and place the peppers in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes or until they're warmed through. This method keeps the peppers tender and the cheese melty. Enjoy your delicious meal again! You should bake the stuffed peppers for 25 minutes covered with foil. Then, remove the foil and bake for an extra 10 to 15 minutes. The cheese should be melted and slightly golden when done. This method keeps the peppers tender and the filling warm and gooey. Yes, you can use frozen spinach. Just thaw and squeeze out the extra water before cooking. It’s a great shortcut if you are short on time. The flavor will still be delicious, and you won’t lose any nutrients. Stuffed peppers pair well with a simple green salad. You can also serve them with rice or quinoa for extra texture. A slice of crusty bread is perfect for soaking up any cheesy goodness. Stuffed peppers are a healthy option! They are packed with vitamins from the bell peppers and nutrients from spinach. The ricotta and mozzarella add protein and calcium. You can adjust the filling to make it even healthier by using less cheese or adding more greens. Stuffed bell peppers are easy and fun to make. We talked about choosing the right ingredients, like fresh bell peppers and tasty cheeses. You learned how to prepare, stuff, and bake them perfectly. Plus, I shared tips to avoid soggy peppers and melt the cheese just right. Consider adding protein or trying spicy options to mix things up. Storing leftovers or meal prepping is simple, too. This dish offers great flavor and nutrition, so enjoy every bite. Happy cooking!$

Spinach Ricotta Stuffed Peppers

Delicious bell peppers stuffed with a creamy spinach and ricotta filling, topped with melted mozzarella.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

4 large bell peppers
2 cups fresh spinach, roughly chopped
1 cup creamy ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup finely grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
to taste Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/4 teaspoon crushed red pepper flakes (optional)
to taste Fresh basil leaves, torn, for garnish

Instructions

Begin by preheating your oven to 375°F (190°C).
Carefully slice the tops off each bell pepper and remove the seeds and membranes. Rinse the insides under cool water if needed. Set the prepared peppers aside in a baking dish, cut side up.
In a large skillet, warm the olive oil over medium heat. Once the oil shimmers, add the chopped spinach. Sauté for about 2-3 minutes until the spinach is wilted.
In a mixing bowl, combine the sautéed spinach with the ricotta cheese, half of the shredded mozzarella, the grated Parmesan, garlic powder, onion powder, and a generous pinch of salt and pepper. If you like a bit of heat, add the red pepper flakes. Stir well until all ingredients are evenly incorporated.
Take a generous spoonful of the ricotta and spinach mixture and stuff it into the bell peppers, pressing down gently. Continue until all the filling is used.
Sprinkle the remaining mozzarella cheese evenly over the top of each stuffed pepper.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this, carefully remove the foil and continue to bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Once cooked, take the stuffed peppers out of the oven and let them cool for a few minutes before serving. Garnish each pepper with torn basil leaves just before plating.

Notes

Serve on a beautiful platter, drizzled with olive oil and a sprinkle of extra Parmesan.

Keyword ricotta, spinach, stuffed peppers, vegetarian