Spinach Ricotta Stuffed Peppers
These oven-roasted bell peppers are hollowed and filled with a creamy mix of ricotta, spinach, and Parmesan, making for a satisfying vegetarian main that's easy and versatile.
Ingredients
Vegetables
- 4 large Bell Peppers (any color) Choose firm peppers that can stand upright.
Filling Ingredients
- 1 tbsp Olive Oil Extra virgin preferred for flavor.
- 1 medium Yellow Onion, finely chopped.
- 3-4 cloves Garlic, minced Adjust to taste.
- 1 (10 oz) package Frozen Chopped Spinach, thawed and squeezed dry Or ~1 lb fresh spinach, wilted and squeezed dry.
- 1 (15 oz) container Whole Milk Ricotta Cheese
- 1 large Egg, lightly beaten
- ½ cup Grated Parmesan Cheese Plus extra for topping.
- ¼ cup Plain Breadcrumbs Optional; Panko preferred.
- 1 tsp Dried Italian Seasoning Or 1 tbsp fresh chopped basil/parsley.
- ½ tsp Salt Adjust for Parmesan saltiness.
- ¼ tsp Freshly Ground Black Pepper
- ½ cup Marinara Sauce Optional for the baking dish base.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch or similar baking dish, and spread the marinara sauce in the bottom if using.
- Slice each pepper in half lengthwise and remove seeds and membranes. Trim the bottom slightly if needed so each half can stand upright.
Sauté Aromatics
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5–6 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant; don’t let it brown.
Prep Spinach
- If using frozen spinach, press or squeeze it in a clean kitchen towel until very dry to avoid soggy filling.
Make the Filling
- In a large bowl, combine ricotta, beaten egg, cooled onion and garlic, drained spinach, grated Parmesan, breadcrumbs (if using), dried Italian seasoning, salt, and pepper. Mix until evenly combined. Taste and adjust seasoning.
Stuff the Peppers
- Spoon the ricotta mixture into each pepper half, packing gently and mounding a bit on top. Place stuffed peppers upright in the prepared baking dish.
Bake
- Cover the dish loosely with foil and bake for 25–30 minutes, until the filling is set and the peppers are tender when pierced with a fork.
Finish
- Remove the foil, sprinkle extra Parmesan on top, and broil for 2–3 minutes if you want a browned, crunchy top. Watch closely to prevent burning.
Rest and Serve
- Let peppers rest for 5 minutes before serving so the filling firms up slightly.
Notes
Fresh herbs brighten the filling; swap in 1 tbsp of chopped fresh basil for the dried Italian seasoning. For a dairy-free version, use plant-based ricotta and omit the egg (add a flax egg as a binder).