Spinach Ricotta Stuffed Peppers

Main Dishes · May 11, 2018

Super easy Stuffed Peppers recipe – full of onions, garlic, spinach, seasoning, ricotta and parmesan cheese, and a grain of your choice! We love to serve our stuffed peppers with rice. These stuffed bell peppers are the perfect entree for Meatless Monday or a dinner with vegetarian friends!

Stuffed Peppers Recipe

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. 😉

How to Make Stuffed Peppers

How to Make Stuffed Bell Peppers:

This recipe is SO easy… And the peppers themselves only require a handful of ingredients!

  • peppers
  • spinach
  • onions
  • cheese
  • seasonings

For the filling, just cook up some onions and garlic, wilt the spinach, season, and then mix it with the ricotta and Parmesan cheese. Then you stuff that mixture into each pepper half. 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 away! 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!

Easy Stuffed Bell Peppers

Stuffed Peppers with Rice

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.

For even more meatless meals, check out:

Stuffed Peppers Recipe Video:

Stuffed Bell Pepper Recipe

Super easy Stuffed Peppers recipe - full of onions, garlic, spinach, seasoning, ricotta and parmesan cheese, and a grain of your choice! We love to serve our stuffed peppers with rice. 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 297 kcal
Author Melanie from Garnish & Glaze


  • 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


  1. Preheat oven to 425.

  2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.

  3. 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.

  4. 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.

  5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.

  6. Serve over rice, orzo, or quinoa.

Nutrition Facts
Stuffed Bell Pepper Recipe
Amount Per Serving
Calories 297 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 52mg 17%
Sodium 225mg 9%
Potassium 546mg 16%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 15g 30%
Vitamin A 60.9%
Vitamin C 162.3%
Calcium 32.3%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from: Al dente Gourmet


For more amazing recipes by Melanie, definitely head on over to Garnish & Glaze.


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The tomatoes look absolutely incredible. All it took was a little olive oil and 25-30 minutes in the oven at 425?
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Happy Room

This means I can eat more, right?! hahaa thanks for sharing


Be careful not to use any oils (such as extra virgin olive oil) when cooking the tomatoes. Only use a high temperature cooking oil or your oven will start smoking like mine did! Whoops.


Just made these for dinner tonight. They were very yummy!

    Lil' Luna

    I am so glad you liked them! Thank you for trying them!


Could i add shredded chicken to this!?

    Lil' Luna

    Sure could!! I hope you like it! Let me know how it turns out!

Stefanie Bunko

Has anyone tried to freeze these for fast meals for later?


I am looking at your recipe for spinach ricotta stuffed peppers. On the recipe it states that you use “spinach, ricotta, and your favorite grain”. On the recipe though it does not say how much of the grain we should add into the mixture. I would love some feedback on this! those look so yummy!

    Kristyn Merkley

    It just depends on how many servings you need. You’d have to look on the box of grain & see the serving suggestions & just follow the instructions for it. I hope that helps. You don’t even need the grain, I just like adding it, making it more like a meal 🙂


I’ve made this a few times and love it! I change it a little by adding ground sausage. It makes it so flavorful. Leftovers are even better.


Do you know how many calories this is?

    Kristyn Merkley

    I am sorry, I do not. You can find sites online that will convert recipes for you though. I hope you find what you need & I am sorry again 🙂

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