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!
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 Bell Peppers:
This recipe is SO easy… And the peppers themselves only require a handful of ingredients!
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!
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:
- 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.