Spinach Ricotta Stuffed Peppers Video

Serve spinach ricotta stuffed pepper with a grain of your choice! We love to serve our stuffed peppers with rice or for more veggies, a cauliflower rice. Either way, it’s delicious!

Easy Stuffed Peppers Recipe

I don’t eat too many meatless meals, but when I do they usually involve lots of cheese or cream. Hello pizza and fettuccine! Thank heavens for dairy and that I’m not allergic or intolerant. Seriously, I barely go a meal without some kind of dairy product. If you like cheese as much as I do then you’ll love these Spinach Ricotta Stuffed Peppers! The peppers are jam packed with sautéed onion, garlic, and spinach, plus ricotta and parmesan cheese! I can assure you each bite is so full of flavor. This recipe calls for 2 bell peppers cut in half, which serves 4 people. But if you’re feeding a larger crowd, or you can eat more than one half pepper, you can easily double the recipe! In that case, the Costco size pack of bell peppers might come in handy. 😉 These stuffed peppers are so flavorful and cheesy and way too easy to throw together. I have a feeling I’m going to be making these a lot more this spring and summer.

How to Make Stuffed Bell Peppers

This recipe is SO easy… And the peppers themselves only require a handful of ingredients! FILLING. Cook up some onions and garlic, wilt the spinach, season, and then mix it with the ricotta and Parmesan cheese. STUFF. Take the mixture and stuff it into each pepper half. BAKE. Toss the tomatoes into the 9×13 pan. Drizzle with a little olive oil and then salt and pepper. Arrange the stuffed peppers in the pan with the tomatoes and then bake at 425 degrees for 25-30 minutes. GARNISH. Top with more parmesan, fresh basil or parsley. Meanwhile, make your grain. What’s your go-to grain? Quinoa, rice, orzo? I really enjoyed these peppers with Orzo Rice. You just toast the orzo in butter until golden and then add some rice and proceed as you would normally cook rice. So good!

Tips + SToring INfo

Add protein by incorporating roasted chickpeas, beans, or crumbled sausage/hamburger To make it spicy, add crushed red pepper flakes or a splash of hot sauce STORE stuffed peppers in an airtight container in the fridge for about a week. The peppers will get softer as time progresses. To make ahead, assemble the stuffed peppers ahead of time and keep them covered in the fridge for 24 hours before baking. Bake like normal. REHEAT the stuffed peppers either in the microwave or in the oven. To reheat them in the oven you will want to cover them and bake them at 350 or 15-20 minutes until they’re warmed through. If you are using the microwave, heat them on high for 2 minutes.