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For these tasty stuffed peppers, gather the following ingredients: - 4 large bell peppers (red, yellow, or orange for sweetness) - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 1/2 cup cooked quinoa or rice (optional) - 1 garlic clove, minced - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil or parsley for garnish You can swap out ingredients based on your taste or what's in your pantry. - Bell Peppers: Use any color you like. They each have a unique flavor. - Cheeses: You can use cottage cheese instead of ricotta. It gives a nice texture. - Grains: If you want to skip quinoa or rice, you can leave it out. - Spinach: Frozen spinach works too. Just thaw and drain it well. - Herbs: Use dried herbs if you don’t have fresh. They add great flavor. This dish is not only delicious but also healthy. Here’s a quick look at the nutrients per serving: - Calories: Around 300 - Protein: 15g - Carbs: 30g - Fat: 15g - Fiber: 5g - Vitamin A: High, thanks to the peppers and spinach - Calcium: Good source from the cheeses This meal is a great way to get veggies, protein, and flavor all in one dish! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Choose large, colorful bell peppers. I like red, yellow, or orange for their sweet taste. Cut the tops off and scoop out the seeds. Brush the outside with olive oil. Place the peppers upright in a baking dish. This helps them hold their shape while baking. In a skillet, heat some olive oil over medium heat. Add one minced garlic clove and sauté it for about one minute. This will make your kitchen smell amazing! Then, add two cups of chopped spinach. Cook until the spinach wilts, which takes about three to four minutes. Don’t forget to season it with salt, pepper, and red pepper flakes for a little kick. In a large bowl, mix the cooked spinach with one cup of ricotta cheese, half a cup of shredded mozzarella, and a quarter cup of grated Parmesan cheese. If you want to add extra texture, mix in half a cup of cooked quinoa or rice. Now, stuff each bell pepper with this creamy filling. Press down slightly to pack it in. Cover the dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender and the tops golden. Let them cool for a few minutes before serving. Garnish with fresh basil or parsley for a pop of color! When picking bell peppers, look for firm ones. They should have a bright color. Red, yellow, and orange peppers are sweeter than green ones. Check for a smooth skin without blemishes. Fresh peppers feel heavy for their size. They should also have a good aroma. To keep the filling moist, use fresh spinach. Sauté it just until it wilts. Adding ricotta cheese helps with creaminess. You can also mix in a bit of cooked quinoa or rice. This adds texture and keeps moisture levels high. Don't skip the salt and pepper. They enhance flavors and help keep the filling juicy. You can prep these stuffed peppers in advance. Stuff the peppers and store them in the fridge. Cover them tightly with foil or plastic wrap. Bake them right before serving. This makes meal prep easy. You can also freeze them for a later date. Just make sure to thaw them before baking. Pro Tips Choose Sweet Peppers: Opt for red, yellow, or orange bell peppers for a sweeter flavor that complements the richness of the ricotta. Add More Greens: Feel free to incorporate other greens like kale or Swiss chard for added nutrition and flavor diversity. Experiment with Cheese: Try using feta or goat cheese instead of ricotta for a tangy twist on the filling. Make Ahead: These stuffed peppers can be prepared in advance; just assemble them and store in the fridge before baking. {{image_2}} You can easily add meat to your stuffed peppers. Ground turkey or beef works well. Cook the meat first in a skillet. Mix it with the spinach and cheese. This addition brings a nice flavor and makes the dish heartier. Aim for about 1 cup of cooked meat per pepper. For a vegetarian twist, leave out the cheese and add more veggies. Chopped mushrooms, zucchini, or eggplant can add flavor and texture. If you want a vegan option, replace ricotta with tofu. Blend it smooth and season it well. This keeps the dish creamy without any dairy. Toppings can change your meal. Try adding a sprinkle of breadcrumbs for crunch. You can also drizzle some balsamic glaze for sweetness. For a fresh touch, add diced avocado or a dollop of sour cream. Fresh herbs like cilantro or dill give a bright flavor. After cooking, let your stuffed peppers cool down. Place them in an airtight container. You can store them in the fridge for up to four days. Make sure they are sealed well to keep them fresh. To reheat, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover with foil to avoid drying out. Heat for about 20 minutes or until warm. You can also use the microwave for a quick option. Heat them on a microwave-safe plate for 2 to 3 minutes. If you want to freeze stuffed peppers, do it before baking. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you’re ready to eat, thaw in the fridge overnight. Bake as directed in the recipe for a delicious meal. Yes, you can use frozen spinach. Just thaw it first. Squeeze out excess water. This helps keep the filling from being too watery. Frozen spinach is convenient and still tasty. To cut bell peppers, slice off the tops. Remove the seeds and membranes. This creates a nice cup for the filling. Make sure to keep the bottom intact for a sturdy base. To prevent soggy peppers, brush them lightly with olive oil. Bake them on a baking dish with some space between them. Cover with foil only for part of the cooking time. This keeps moisture in check while letting them brown nicely. Absolutely! Use cooked quinoa or rice instead of traditional grains. Both options work well and add good texture. Just ensure any other ingredients, like cheese, are gluten-free. Stuffed peppers last about 3 to 5 days in the fridge. Store them in an airtight container. Reheat them in the oven or microwave before serving. Enjoy your tasty leftovers! Spinach ricotta stuffed peppers are simple and tasty. We covered ingredients, cooking steps, tips, and storage. You can adapt this dish to fit your needs with easy swaps. In the end, these stuffed peppers are a fun meal for everyone. They are healthy, tasty, and can please different diets. Try them out and enjoy a delicious dish that fits your taste!

Colorful Spinach Ricotta Stuffed Peppers

Delicious bell peppers stuffed with a creamy spinach and ricotta filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, or orange)
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 2 cups shredded mozzarella cheese
  • 1 4 cup grated Parmesan cheese
  • 1 2 cup cooked quinoa or rice (optional)
  • 1 clove garlic, minced
  • 1 2 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh basil or parsley

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
  • In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt, pepper, and red pepper flakes.
  • In a large mixing bowl, combine the cooked spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and cooked quinoa or rice (if using). Mix until well combined.
  • Stuff each bell pepper generously with the spinach and ricotta mixture, pressing down slightly to pack it in.
  • Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are golden.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil or parsley.

Notes

Feel free to adjust the spice level with red pepper flakes.
Keyword ricotta, spinach, stuffed peppers, vegetarian