Name: Stuffed Bell Pepper Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons vegetable oil, divided; ¾ cup diced onion; 3 cloves garlic, minced; 3 cups baby spinach, chopped (about 6 oz); Salt and pepper, to taste; 2 yellow bell peppers, cut in half, seeds removed; 1 ½ cups ricotta (part-skim); 6 tablespoons Parmesan cheese, grated; 10 ounces grape or cherry tomatoes; Parmesan cheese, grated (for topping); Fresh flat parsley or basil (for garnish)

Jump to Recipe

If you’re searching for a vibrant dinner idea that’s as comforting as it is impressive, look no further than this Stuffed Bell Pepper Recipe. With their jewel-toned peppers brimming with luscious, cheesy ricotta, wilted spinach, and the sweetness of roasted tomatoes, every forkful is colorful and flavor-packed. What makes this dish truly shine is its delicious blend of wholesome vegetables and creamy cheese, making it both hearty and irresistibly inviting for weeknights or dinner parties alike.

Stuffed Bell Pepper Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Stuffed Bell Pepper Recipe lies in its line-up of simple yet powerhouse ingredients. Each component has an important job, whether it’s building out flavor, adding creamy texture, or providing a stunning splash of color.

Vegetable oil: Use this for sautéing the aromatics and roasting—olive or canola oil work in a pinch, but vegetable oil keeps things neutral.
Diced onion: Provides a subtle sweetness once cooked and gives the mixture depth.
Garlic: Minced fresh for the best punch, infusing the filling with savory warmth.
Baby spinach: Chopped and wilted, it packs in nutrients and gives a brilliant green color.
Salt and pepper: Season every layer for the brightest flavor.
Yellow bell peppers: Halved and hollowed, these cups hold the delicious filling and add a mild, sweet flavor.
Ricotta cheese (part-skim): Creamy and light, forming the primary base for the stuffing.
Grated parmesan cheese: Adds umami, saltiness, and the perfect golden topping.
Grape or cherry tomatoes: Roasted alongside the peppers, they burst with sweetness and juice.
Fresh parsley or basil: Garnish these beauties at the end for a fresh, aromatic finish.

How to Make Stuffed Bell Pepper Recipe

Step 1: Preheat Your Oven

Start by heating your oven to 425 degrees Fahrenheit. This high temperature is key for roasted, caramelized vegetables and an irresistible golden top on your Stuffed Bell Pepper Recipe.

Step 2: Prep the Tomatoes

Scatter the grape or cherry tomatoes into a 9×13-inch baking pan. Drizzle them with half a tablespoon of oil, tossing them to coat, and finish with a pinch of salt and pepper. Set this aside—the tomatoes will roast alongside your peppers and create a wonderfully juicy base.

Step 3: Sauté the Aromatics and Greens

Heat the remaining one and a half tablespoons of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, stirring often to keep it from browning. Toss in the minced garlic and chopped spinach, stirring just until the spinach wilts down. Sprinkle with salt and pepper to taste, and set the pan aside to cool slightly.

Step 4: Make the Cheesy Filling

In a mixing bowl, combine the ricotta and grated parmesan. Fold in the cooled spinach mixture, blending until creamy and well distributed. This mixture should be thick and slightly fluffy, dotted with green from the spinach and flecks of onion.

Step 5: Stuff the Peppers

Arrange the halved, seeded yellow bell peppers in your prepared baking dish, nestling them right on top of the bed of seasoned tomatoes. Using a spoon, fill each pepper generously with the ricotta-spinach mixture. Sprinkle extra parmesan over the top for a beautifully browned crust.

Step 6: Bake to Perfection

Slide the pan into your hot oven and bake for 25 to 30 minutes. The peppers should be tender, the tops golden and lightly crisped, and the tomatoes bubbling with juices. Let them cool for a minute or two before serving—the filling will firm up and be easier to plate.

How to Serve Stuffed Bell Pepper Recipe

Garnishes

Right before serving, shower your Stuffed Bell Pepper Recipe with a final dusting of extra parmesan and a handful of torn fresh parsley or basil. These finishing touches bring an aromatic freshness and make each plate look completely irresistible.

Side Dishes

For a satisfying meal, serve the peppers over fluffy white rice, nutty orzo, or protein-packed quinoa. Each soaks up the extra juices and roasted tomato goodness, turning this dish into a complete and well-rounded dinner.

Creative Ways to Present

Dress things up by serving the stuffed peppers on a platter lined with extra roasted tomatoes and fresh herbs. If you’re entertaining, you can slice each pepper into thick “boats” for elegant, sharable pieces. Little ramekins also make a dramatic single-serving option for dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed peppers keep well tightly covered in the refrigerator for up to three days. The flavors will deepen over time, making for fantastic next-day lunches or quick dinners.

Freezing

To freeze, let your Stuffed Bell Pepper Recipe cool completely. Wrap peppers individually or arrange them in a single layer in an airtight container. They’ll keep beautifully for up to two months—perfect for meal prepping or saving leftovers for a busy day.

Reheating

To reheat, bake the peppers (straight from fridge or thawed if frozen) in a covered dish at 350 degrees Fahrenheit until heated through, about 15–20 minutes. You can also microwave individual portions for a speedy lunch, but the oven keeps the tops nicely crisp.

FAQs

Can I use a different type of cheese in this Stuffed Bell Pepper Recipe?

Absolutely! While ricotta keeps things creamy and light, you can substitute with cottage cheese for a similar effect, or even mix in goat cheese or feta for a tangy twist.

Are other colors of bell peppers okay to use?

Definitely. Red, orange, or green bell peppers work just as well, each offering their own unique sweetness or earthiness. Mix and match for a colorful presentation.

Is there a way to add protein to this recipe?

Certainly! Stirring in cooked ground turkey, sausage, or shredded rotisserie chicken to the cheese filling is an easy way to boost protein and make the Stuffed Bell Pepper Recipe even heartier.

Can I make the stuffing ahead of time?

Yes, the filling can be made one day in advance and kept in the fridge. Fill your peppers just before baking for best results, which speeds up dinner on busy nights!

What if I don’t have fresh spinach?

Frozen spinach works too—thaw, squeeze out excess moisture, and use about half the amount since it’s already condensed from cooking. It’s a great shortcut and still packs in all that healthy green goodness.

Final Thoughts

This Stuffed Bell Pepper Recipe feels like a warm, colorful hug on your dinner table. Whether you’re looking to impress guests or simply jazz up weeknight meals, it’s a surefire favorite that comes together with ease. Give it a try and let your kitchen fill with the aromas of this cheerful, veggie-packed delight!

Stuffed Bell Pepper Recipe

★★★★★

4.8 from 7 reviews

Author: Olivia
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A flavorful and nutritious stuffed bell pepper recipe that combines savory ricotta and Parmesan cheese with tender spinach, all baked to perfection and served alongside roasted tomatoes. A delightful vegetarian dish for any occasion.

Instructions

Preheat oven to 425°F. Place tomatoes in a 9×13 pan, drizzle with ½ tablespoon olive oil, season with salt and pepper, and set aside.
In a skillet, heat remaining 1½ tablespoons oil over medium heat. Saute onion until translucent, then add garlic and spinach, cooking until wilted. Season with salt and pepper.
Combine ricotta and Parmesan cheese, then mix in the spinach mixture. Stuff peppers with the mixture, sprinkle with more Parmesan, and arrange in the pan with the tomatoes.
Bake for 25-30 minutes or until lightly browned. Garnish with additional Parmesan and fresh parsley or basil.
Serve over rice, orzo, or quinoa.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian