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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!
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.
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:
Stuffed Bell Pepper Recipe
Ingredients
- 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
Instructions
- Preheat oven to 425.
- Place tomatoes in a 9×13 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from: Al dente Gourmet
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For more amazing recipes by Melanie, definitely head on over to Garnish & Glaze.
ENJOY!
i love this recipe so much! the filling is so wonderful. i added one beat egg to the mixture and it ended up tasting great!
Glad to hear that! Thank you for letting me know!
Very good. cooked them on our egg. Needs a bit more stuff. next time i will add sauteed mushrooms and more spices. but overall easy and very good. NO leftovers. Perfect for a summer night
That would be great! Thanks for trying it!
HOw much garlic?
I add 1-2 tsps. I like garlic, but it totally depends on how much you like it 🙂 Enjoy!
Wow, the cake looks so delicious and amazing. I really want to enjoy it. Thank you for sharing the recipe.
You are welcome!! I really hope you try it & like it! Thank you 🙂
You mention garlic in the description, but there is no garlic in the ingredients list or the cooking instructions. Thanks.
Sorry about that! Add a 1-2 tsp 🙂
Would it Be possible to make the add the Garlic amount to Your recipe here so othere dont forget it/get cOnfused?
Im so excited about making these what does it mean 11/2 cups ricotta? How much ricotta is needed 5.5 cUps? Or is that a type of ricotta?
You need one and a half cups of ricotta cheese for this recipe 😉
I have made these at least 5 time over ttbe last couple months. Would love to hear about any other variations being tried! Thanks for the recipe! Simple ans yummy
I love to hear that! Really, you could try what you like. Sausage would be good with the cheese. Thank you for letting me know!
How much garlic?
1 teaspooon 🙂
i just made these! They are amazing. I hate stuffed peppers, but these have changed my mind. I added some balsamic vinegar to the pan over the tomatoes. Wonderful easy dish! Will be making these again. Thank you for making me a stuff pepper liker.
thank you so much.
You are so welcome!