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.
Ingredients
Scale
Stuffed Bell Peppers:
- 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
Roasted Tomatoes:
- 10 ounces grape or cherry tomatoes
- Parmesan cheese, grated (for topping)
- Fresh flat parsley or basil (for garnish)
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
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: stuffed bell peppers, vegetarian, ricotta, Parmesan, spinach, easy recipe
