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.

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

4.86 from 27 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 vegetable oil divided
  • 3/4 c diced onion
  • 3 c chopped baby spinach chopped - about 6 oz
  • salt and pepper to taste 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.


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About Melanie

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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Recipe Rating


  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!

  2. 3 stars
    Loved this recipe but felt it was a bit bland. Next time I will add basil, oregano, and other Italian seasonings.

  3. 5 stars
    This has become a staple in our home. It’s a great lower calorie meal. I skip the roasted tomatoes to save time. I usually serve over rice and call it a day. Only note is that it mentions adding garlic, but in the actual ingredients and measurements there isn’t any garlic mentioned. I usually add a heaping tsp of minced jarred garlic

    1. Oh I’m so glad that you love the stuffed pepper recipe. Thanks for noting that about the garlic. We’ll get that fixed. Thanks!

  4. 5 stars
    So tasty! I had leftover filling, so I cooked some spaghetti and used it on that with some roasted tomatoes

  5. 5 stars
    I have made this recipe twice, and it is popular with my family. The only puzzling item about the recipe is that garlic is mentioned in the directions, but garlic isn’t listed as an ingredient, as far as I could see. I use either 1/2 teaspoon or 1 teaspoon of minced garlic from a bottle of garlic, and the recipe tastes great.

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