Spinach and Ricotta Stuffed Peppers
Spinach and ricotta stuffed peppers are a great side dish or main dish for those watching their carbs! The creamy filling is exceptional!
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Spinach and Ricotta Stuffed Peppers
- Thread starter Sass Muffin
- Start date
www.tablefortwoblog.com
I've cut this recipe in half.
It made just enough filling to stuff each pepper well.
They're in the fridge.
All I have to do is top with more mozz and they'll be ready to pop back in the oven for dinner.
It made just enough filling to stuff each pepper well.
They're in the fridge.
All I have to do is top with more mozz and they'll be ready to pop back in the oven for dinner.
Spinach and Ricotta Stuffed Peppers
tablefortwoblog.com
Servings: 2
Servings: 2
2 red bell peppers, halved
1/2 onion, diced
2 cloves of garlic, minced
1 1/2 cups (60 g) fresh baby spinach, about 6 ounces
6 ounces (170 g) ricotta cheese
1 1/4 cups (140 g) shredded mozzarella cheese, divided
1/8 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
Servings: 4
4 red bell peppers, halved
1/2 onion, diced
4 cloves of garlic, minced
3 C. (120 g) fresh baby spinach, about 12 ounces
12 oz. (340 g) ricotta cheese
2 1/2 C. (280 g) shredded mozzarella cheese, divided
1/8 tsp. ground nutmeg
1/2 tsp. ground black pepper
1/2 teaspoon kosher salt
Cut red bell peppers into halves and remove the seeds. Place them skin side down in an oven-safe baking dish and bake them for 10 minutes at 375 °F ( 191 °C). After 10 minutes, flip and bake them for another 5-10 minutes or until peppers are fork tender.
In the meantime, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Then add salt, black pepper, and ground nutmeg. Stir to incorporate.
Add the spinach and stir for 1 to 2 minutes until spinach is evenly cooked and wilted.
Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
Once the red bell peppers are fork tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture.
Top the stuffed peppers with the remaining shredded mozzarella cheese.
Place them in the oven for 8-10 minutes or until the cheese has melted and is browned and bubbly.
Allow to cool for 5-10 minutes then serve.
Notes
Keeping the pepper stalks will help them to keep their shape till the end.
Other cheeses you can add to the mixture: cheddar cheese, parmesan or pecorino and gorgonzola or blue cheese.
https://www.tablefortwoblog.com/spinach-and-ricotta-stuffed-peppers/#wprm-recipe-container-48968
tablefortwoblog.com
Servings: 2
Servings: 2
2 red bell peppers, halved
1/2 onion, diced
2 cloves of garlic, minced
1 1/2 cups (60 g) fresh baby spinach, about 6 ounces
6 ounces (170 g) ricotta cheese
1 1/4 cups (140 g) shredded mozzarella cheese, divided
1/8 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
Servings: 4
4 red bell peppers, halved
1/2 onion, diced
4 cloves of garlic, minced
3 C. (120 g) fresh baby spinach, about 12 ounces
12 oz. (340 g) ricotta cheese
2 1/2 C. (280 g) shredded mozzarella cheese, divided
1/8 tsp. ground nutmeg
1/2 tsp. ground black pepper
1/2 teaspoon kosher salt
Cut red bell peppers into halves and remove the seeds. Place them skin side down in an oven-safe baking dish and bake them for 10 minutes at 375 °F ( 191 °C). After 10 minutes, flip and bake them for another 5-10 minutes or until peppers are fork tender.
In the meantime, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Then add salt, black pepper, and ground nutmeg. Stir to incorporate.
Add the spinach and stir for 1 to 2 minutes until spinach is evenly cooked and wilted.
Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
Once the red bell peppers are fork tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture.
Top the stuffed peppers with the remaining shredded mozzarella cheese.
Place them in the oven for 8-10 minutes or until the cheese has melted and is browned and bubbly.
Allow to cool for 5-10 minutes then serve.
Notes
Keeping the pepper stalks will help them to keep their shape till the end.
Other cheeses you can add to the mixture: cheddar cheese, parmesan or pecorino and gorgonzola or blue cheese.
https://www.tablefortwoblog.com/spinach-and-ricotta-stuffed-peppers/#wprm-recipe-container-48968
Last edited:
Thanks, Lee.
They're incredibly easy.
They're incredibly easy.