Easy Spinach Ricotta Stuffed Peppers Recipes

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SPINACH AND RICOTTA STUFFED PEPPERS



Spinach and Ricotta Stuffed Peppers image

These stuffed peppers are sweet and tender on the outside with a cheesy and creamy filling on the inside; every bite is nothing less than mouthwatering!

Provided by Julie Chiou

Categories     Main Course

Time 35m

Number Of Ingredients 9

4 red bell peppers
2 yellow onions (diced)
4 garlic cloves (minced)
4 cups fresh baby spinach (about 14 ounces)
12 ounces ricotta cheese
2 ½ cups whole milk mozzarella (divided)
⅛ teaspoon ground nutmeg
½ teaspoon ground black pepper
½ teaspoon kosher salt

Steps:

  • Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375°F. Then turn them and bake them for another 5-10 minutes or until peppers are fork tender.
  • In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
  • Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
  • Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
  • Once the red bell peppers are fork tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
  • Place them in the oven for 8-10 minutes for the cheese to melt.
  • Serve hot.

Nutrition Facts : ServingSize 1 stuffed bell pepper, Calories 429 kcal, Carbohydrate 19 g, Protein 28 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 99 mg, Sodium 832 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 9 g

EASY SPINACH & RICOTTA STUFFED PEPPERS RECIPE



Easy Spinach & Ricotta Stuffed Peppers Recipe image

The best stuffed peppers you will ever make!

Provided by LCI Team

Categories     Dinner idea     Side Dish

Number Of Ingredients 9

4 red bell peppers
2 yellow onions
4 garlic cloves
4 cups fresh spinach
12 ounces ricotta
2 1/2 cups mozzarella (divided)
1/8 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Steps:

  • Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375 degrees. Then turn them and bake them for another 5-10 minutes or until peppers are fork-tender.
  • In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
  • Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
  • Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
  • Once the red bell peppers are fork-tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
  • Place them in the oven for 8-10 minutes for the cheese to gratin.
  • Serve them hot.

Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 6 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 277 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

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