Spinach Ricotta Stuffed Peppers

Super easy spinach ricotta Stuffed Peppers are full cheesy goodness. They are perfect for meatless Monday or dinner with vegetarian friends!

Serve spinach ricotta stuffed pepper with a grain of your choice! We love to serve our stuffed peppers with rice or for more veggies, a cauliflower rice. Either way, it’s delicious!

Stuffed Peppers served over a bed of white rice

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.

Easy Stuffed Bell Peppers and grape tomatoes in a white baking dish

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.

Stuffed Peppers with Rice on a white plate

For even more meatless meals, check out:

Stuffed Bell Pepper Recipe

4.75 from 12 votes
Super easy spinach ricotta Stuffed Peppers are full cheesy goodness. They are perfect for meatless Monday or dinner with vegetarian friends!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 297 kcal
Author Lil' Luna


  • 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.


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Adapted from: Al dente Gourmet


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


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About the Author

Melanie Dueck

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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  1. 5 stars
    We use this in our catering business! Great recipe! It’s our “go-to” vegetarian entree! Always a hit! Be sure to make it with the blistered tomatoes and rice or quinoa to round it out as a meal!

      1. I usually have my rice on the side and don’t combine it with the ricotta and spinach in the bell pepper. Hope this helps!

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