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Delicious Spinach and Ricotta Stuffed Peppers
Alyssa

Delicious Spinach and Ricotta Stuffed Peppers

Delicious Spinach and Ricotta Stuffed Peppers, a healthy and flavorful dish filled with creamy ricotta and sautéed spinach—perfect for a satisfying meal.
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Ingredients Method

Ingredients
  

  • 4 red bell peppers halved: These vibrant peppers are the star of the dish and provide a sweet, crunchy shell for the creamy filling.
  • 1 onion diced: The onion adds flavor and depth to the filling, enhancing the overall taste of the dish.
  • 4 cloves garlic minced: Garlic infuses the dish with a fragrant aroma and provides a savory kick.
  • 3 cups fresh baby spinach: This leafy green not only adds nutrition but also a fresh earthy flavor.
  • 12 oz ricotta cheese: For creaminess and richness ricotta cheese is essential in the filling.
  • 2 ½ cups shredded mozzarella cheese divided: Mozzarella enhances the cheesiness of the dish and gives it that delightful gooey texture.
  • ⅛ tsp ground nutmeg: A hint of nutmeg elevates the flavor profile adding warmth and subtle spice.
  • ½ tsp black pepper: Adds a bit of heat and complements the other flavors.
  • ½ tsp kosher salt: Essential for seasoning and bringing out the best in the other ingredients.

Method
 

  1. Preheat the oven: Start by preheating your oven to 375°F (191°C). This is crucial for ensuring that your peppers cook evenly.
  2. Prepare the peppers: Place the halved peppers skin side down in a baking dish. Bake for 10 minutes, then flip them over and bake for another 5-10 minutes until tender. This process softens the peppers and ensures they have a nice texture when they are served.
  3. Sauté the vegetables: Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until both become translucent and fragrant, usually about 3-4 minutes.
  4. Add the spinach: Stir in the ½ teaspoon kosher salt, ½ teaspoon black pepper, and ⅛ teaspoon ground nutmeg. Then, add the 3 cups of fresh baby spinach. Cook for 1-2 minutes until the spinach wilts down significantly, reducing its volume.
  5. Combine the filling: Off the heat, mix in the 12 oz ricotta cheese and 1 ½ cups of shredded mozzarella cheese until everything is well combined and creamy.
  6. Stuff the peppers: Carefully fill each baked pepper with the spinach and cheese mixture, pressing down gently to pack it in. Top each stuffed pepper with the remaining 1 cup of shredded mozzarella cheese for that delicious, cheesy topping.
  7. Bake the stuffed peppers: Place the stuffed peppers back in the oven and bake for an additional 8-10 minutes, or until the cheese is melty and bubbly.
  8. Serve: Once finished baking, let the stuffed peppers cool for 5-10 minutes. This makes them easier to handle and allows the flavors to meld better. Serve warm and enjoy!