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- 4 large bell peppers (any color) - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - 1/4 teaspoon crushed red pepper flakes (optional) - Fresh basil leaves for garnish For those who need substitutions, there are great options. - You can use dairy-free ricotta made from nuts or tofu. - For mozzarella, try a plant-based cheese that melts well. - If you prefer low-carb, swap bell peppers for zucchini boats. These choices help everyone enjoy this dish without missing out. Always remember to adjust the seasoning based on what you choose! {{ingredient_image_1}} Prepping the bell peppers Start by preheating your oven to 375°F (190°C). Take your large bell peppers and slice the tops off. Be careful to remove the seeds and membranes inside. This step lets the flavors mix well. Set the cleaned peppers aside for now. Cooking the spinach mixture In a large skillet, pour in a tablespoon of olive oil and heat it over medium heat. Add the chopped spinach and sauté it for about 2-3 minutes. You want the spinach to wilt down. Once it looks nice and soft, take it off the heat. Stuffing the peppers Grab a mixing bowl and combine the sautéed spinach with ricotta cheese, half of the mozzarella cheese, and grated Parmesan cheese. Sprinkle in the garlic powder, onion powder, salt, and pepper. If you like a little heat, add crushed red pepper flakes too. Mix everything well until it's creamy and smooth. Now it’s time to stuff! Fill each bell pepper generously with the spinach and cheese mixture. Place the stuffed peppers upright in a baking dish. Top each pepper with the rest of the mozzarella cheese for that gooey finish. Covering and baking the dish Cover the baking dish with foil. This helps the peppers cook evenly. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. You want the cheese to melt and bubble nicely. Tips for checking doneness To check if they are done, look for the cheese to be golden and bubbly. You can also insert a fork into the peppers. If it goes in easily, they are ready. If not, give them a few more minutes. Let them cool for a few minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor! To get the best stuffing consistency, mix the ricotta cheese well with the spinach. You want it to be creamy, not too wet. If it feels too thick, add a bit more olive oil or a splash of water. When baking stuffed peppers, cover the dish with foil for the first part of cooking. This helps the peppers cook evenly. Remove the foil later to let the cheese get nice and bubbly. Check the peppers after 25 minutes. They should be soft but not mushy. Pair your stuffed peppers with a light salad. A fresh green salad or a simple tomato salad works well. You can also serve them with crusty bread to soak up any extra sauce. For a beautiful dish, garnish the peppers with fresh basil leaves. A sprinkle of extra Parmesan cheese on top adds a nice touch. Use a colorful plate to make the dish pop. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only adds visual appeal but also provides a variety of flavors. Make Ahead: Prepare the stuffed peppers a day in advance, cover them, and store in the refrigerator. Just pop them in the oven when you're ready to bake! Extra Flavor: Add some herbs like oregano or thyme to the cheese mixture for an extra layer of flavor. Check Doneness: Ensure the peppers are tender by piercing them with a fork before removing from the oven; they should be soft but not mushy. {{image_2}} You can change the cheeses in this recipe to fit your taste. Instead of ricotta, try cottage cheese for a lighter option. Feta cheese adds a tangy flavor and works well too. Mozzarella gives a nice melt, but you can use gouda for a smokier taste. If you want to add protein, consider cooked chicken or ground turkey. Both options work great and make the dish more filling. Just cook the meat first, then mix it with the spinach and cheese. This way, you get a hearty meal that satisfies. Herbs and spices can change the flavor in fun ways. Try adding basil or oregano for an Italian twist. Cumin gives a warm taste, while smoked paprika adds depth. Experimenting with these can make the dish feel brand new. You can also add other vegetables to the stuffing. Chopped mushrooms, zucchini, or even corn add great flavor and texture. Just sauté them with the spinach before mixing. This boosts the nutrition and makes each bite more exciting. To keep your stuffed peppers fresh, use airtight containers. Glass or plastic containers work well. Make sure they are tightly sealed. Store the peppers in the fridge. They stay good for up to four days. If you need longer storage, freeze them. They can last up to three months in the freezer. For the best taste, reheat your peppers in the oven. Preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. This keeps the moisture in. Heat for about 20 minutes or until warm. You can also use a microwave for quick reheating. Just be careful not to overcook them. To keep the cheese soft, reheat at lower power settings. Enjoy them warm for a delicious meal! Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just make sure to thaw it first. Squeeze out excess water. This step keeps your filling from getting too wet. Frozen spinach can work well in this recipe. How do I make these peppers ahead of time? You can prep these peppers a day in advance. Prepare the filling and stuff the peppers. Then cover and store them in the fridge. When you are ready, bake them as directed. This saves time on busy nights. Can I grill these instead of baking? Yes, you can grill stuffed peppers. Just wrap them in foil to keep the filling intact. Grill on medium heat for about 20-25 minutes. This method adds a nice smoky flavor to the peppers. What is the best way to serve these stuffed peppers? Serve these peppers hot, topped with fresh basil. Pair them with a simple salad or crusty bread. This combination balances the dish and makes it feel complete. Enjoy the comfort of this tasty meal! This blog post covered the key aspects of making stuffed peppers. We went through ingredient details, offering choices for diets. You learned step-by-step how to prepare and bake them. I shared tips for perfect consistency and serving ideas to impress. Stuffed peppers are easy to customize and delicious. With the right recipes, you can enjoy these meals all week. Remember, experiment with flavors and enjoy cooking!

Spinach Ricotta Stuffed Peppers

Delicious bell peppers stuffed with a creamy spinach and ricotta filling, topped with melted mozzarella.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 0.25 teaspoon crushed red pepper flakes (optional)
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for about 2-3 minutes until wilted.
  • In a mixing bowl, combine the sautéed spinach, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, salt, pepper, and crushed red pepper flakes (if using). Mix well until fully combined.
  • Stuff each bell pepper generously with the ricotta and spinach mixture. Place stuffed peppers upright in a baking dish.
  • Top each pepper with the remaining mozzarella cheese.
  • Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  • Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Feel free to add other vegetables or spices to the filling for extra flavor.
Keyword ricotta, spinach, stuffed peppers, vegetarian