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.
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.
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:
- 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
Ingredients
- 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
Instructions
- 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.
Video
Adapted from: Al dente Gourmet
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For more amazing recipes by Melanie, definitely head on over to Garnish & Glaze.
ENJOY!
The tomatoes look absolutely incredible. All it took was a little olive oil and 25-30 minutes in the oven at 425?
This means I can eat more, right?! hahaa thanks for sharing
LOL!! Yep 🙂 Enjoy and thanks so much!
I made this for dinner and it turned out absolutely perfect!!!! So easy to make and delicious. Thanks for sharing.
You are so welcome! Thank you for trying them!
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.
Sorry I meant any oils with low smoke points
Thanks for the tips!!
Just made these for dinner tonight. They were very yummy!
I am so glad you liked them! Thank you for trying them!
Could i add shredded chicken to this!?
Sure could!! I hope you like it! Let me know how it turns out!
Has anyone tried to freeze these for fast meals for later?
I’m sorry, I haven’t tried freezing them, yet! Anyone else?
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!
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 am confused about the grain thing as well. does it get put into the mixture, or simply on the side?
We like to serve the peppers over choice of grain 🙂
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.
Yum! I am glad you liked them! Thank you for trying them!
Do you know how many calories this is?
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 🙂
I’m making this for dinner right now. I didn’t see garlic listed in the ingredients, but I noticed it is mentioned in the instructions. I added 2 cloves of garlic. The house smells amazing! Can’t wait to eat it!
Perfect! I need to add it. What did you think?
thank you so much.
You are so welcome!
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.
How much garlic?
1 teaspooon 🙂
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!
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 😉
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?
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 🙂
HOw much garlic?
I add 1-2 tsps. I like garlic, but it totally depends on how much you like it 🙂 Enjoy!
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!
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!
are we able to use whole milk ricotta cheese? instead of part skim?
You sure could 🙂 Hope you like it!
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!
Do you add the rice to the ricotta cheese & spinach?
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!