Super easy spinach ricotta Stuffed Peppers are full cheesy goodness. They are perfect for meatless Monday or dinner with vegetarian friends!
Easy Stuffed Peppers Recipe
I don’t eat too many meatless meals, but when I do they usually involve lots of cheese or cream. Hello pizza and fettuccine! Thank heavens for dairy and that I’m not allergic or intolerant. Seriously, I barely go a meal without some kind of dairy product. If you like cheese as much as I do then you’ll love these Spinach Ricotta Stuffed Peppers! The peppers are jam packed with sautéed onion, garlic, and spinach, plus ricotta and parmesan cheese! I can assure you each bite is so full of flavor.
Red peppers are what I use most often in my cooking but my favorite are really the yellow and orange ones. They are a little milder and sweeter, great for eating raw with dip. Recently, I’ve been using the orange and yellow peppers a lot in recipes like this one! I’m so obsessed that I started buying that big pack of 6 at Costco! This recipe calls for 2 bell peppers cut in half, which serves 4 people. But if you’re feeding a larger crowd, or you can eat more than one half pepper, you can easily double the recipe! In that case, the Costco size pack of bell peppers might come in handy. 😉
These stuffed peppers are so flavorful and cheesy and way too easy to throw together. I have a feeling I’m going to be making these a lot more this spring and summer.
How to Make Stuffed Bell Peppers
This recipe is SO easy… And the peppers themselves only require a handful of ingredients!
FILLING. Cook up some onions and garlic, wilt the spinach, season, and then mix it with the ricotta and Parmesan cheese.
STUFF. Take the mixture and stuff it into each pepper half.
BAKE. Toss the tomatoes into the 9×13 pan. Drizzle with a little olive oil and then salt and pepper. Arrange the stuffed peppers in the pan with the tomatoes and then bake at 425 degrees for 25-30 minutes.
GARNISH. Top with more parmesan, fresh basil or parsley.
Meanwhile, make your grain. What’s your go-to grain? Quinoa, rice, orzo? I really enjoyed these peppers with Orzo Rice. You just toast the orzo in butter until golden and then add some rice and proceed as you would normally cook rice. So good!
Tips + SToring INfo
Add protein by incorporating roasted chickpeas, beans, or crumbled sausage/hamburger
To make it spicy, add crushed red pepper flakes or a splash of hot sauce
STORE stuffed peppers in an airtight container in the fridge for about a week. The peppers will get softer as time progresses.
To make ahead, assemble the stuffed peppers ahead of time and keep them covered in the fridge for 24 hours before baking. Bake like normal.
REHEAT the stuffed peppers either in the microwave or in the oven. To reheat them in the oven you will want to cover them and bake them at 350 or 15-20 minutes until they’re warmed through. If you are using the microwave, heat them on high for 2 minutes.
For even more meatless meals, check out:
- Cheesy Mac N Cheese
- Cheesy Garlic Tortellini Pasta
- Spinach Roll Ups
- Sweet Potato Quinoa Bowl
- Artichoke, Tomato, & Spinach Pizza
- Pasta con Broccoli
Stuffed Bell Pepper Recipe
- 2 TB oil divided
- 3/4 c diced onion
- 3 c chopped baby spinach chopped - about 6 oz
- salt & pepper to taste
- 2 yellow bell peppers cut in half, seeds removed
- 1 1/2 c ricotta part-skim
- 6 TB parmesan cheese grated
- 10 oz container grape or cherry tomatoes
For the Garnish
- parmesan cheese grated
- fresh flat parsley or basil
- Preheat oven to 425.
- Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
- Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
- Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
- Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
- Serve over rice, orzo, or quinoa.
Adapted from: Al dente Gourmet
For more amazing recipes by Melanie, definitely head on over to Garnish & Glaze.