Spinach and Ricotta Stuffed Peppers

2 red bell peppers, cut in half
1 large onion, diced
4 cloves garlic, minced
3 cups fresh baby spinach (about 12 oz)
1 ½ cups ricotta cheese
2 ½ cups shredded mozzarella cheese
⅛ tsp ground nutmeg
½ tsp ground black pepper
½ tsp kosher salt


Preheat oven to 375°F (191°C).

Cut red bell peppers into halves and remove the seeds.

Place peppers skin side down in an oven-safe baking dish.

Bake for 10 minutes.

Flip and bake for another 5-10 minutes until fork tender.

Heat olive oil in a large skillet over medium heat.

Sauté onion and garlic until onion is translucent.

Add salt, black pepper, and ground nutmeg.

Stir well.

Add spinach and stir for 1-2 minutes until wilted.

Remove from heat and mix in ricotta cheese and 1 ½ cups shredded mozzarella cheese.

Fill tender peppers with the spinach and ricotta mixture.
Top with remaining shredded mozzarella cheese.

Bake for 8-10 minutes until cheese is melted and bubbly.

Allow to cool for 5-10 minutes before serving.

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