Spinach Ricotta Stuffed Peppers Recipe

Introduction

Spinach Ricotta Stuffed Peppers are a delicious and wholesome meal that combines tender bell peppers with a creamy, flavorful filling. Perfect for a comforting dinner, these peppers are easy to prepare and sure to impress.

Ingredients

• 4 Large Bell Peppers (any color)
• 1 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3–4 cloves Garlic (minced)
• 1 (10 oz) package Frozen Chopped Spinach (thawed and squeezed very dry)
• 1 (15 oz) container Whole Milk Ricotta Cheese
• 1 Large Egg (lightly beaten)
• ½ cup Grated Parmesan Cheese (plus extra for topping)
• ¼ cup Plain Breadcrumbs (optional, Panko preferred)
• 1 tsp Dried Italian Seasoning
• ½ tsp Salt (or to taste)
• ¼ tsp Black Pepper (freshly ground preferred)
• Optional: ½ cup Marinara Sauce

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the pepper halves in a single layer. If using marinara sauce, spread it evenly over the bottom of the dish to add moisture and prevent sticking.
2. Step 2: Wash the bell peppers and slice each in half lengthwise. Remove seeds, ribs, and stems carefully to create hollow halves ready for stuffing. Optionally, trim a small slice from the bottom so they stand upright without tipping.
3. Step 3: (Optional) Place the pepper halves cut-side down in the baking dish. Add about ¼ inch of water to the bottom (skip if using marinara). Cover tightly with foil and bake for 15-20 minutes to soften. Remove and drain any liquid. Keep oven preheated.
4. Step 4: While peppers par-cook (or oven preheats), heat olive oil in a skillet over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute, stirring to prevent burning.
5. Step 5: Stir in the squeezed spinach and cook for 2-3 minutes to warm through and evaporate any leftover moisture. Remove from heat.
6. Step 6: In a large bowl, mix ricotta cheese, beaten egg, ½ cup Parmesan, breadcrumbs (if using), Italian seasoning, salt, and pepper until combined.
7. Step 7: Add the spinach and onion mixture to the ricotta bowl. Stir gently until well combined. Taste and adjust seasonings if needed.
8. Step 8: Arrange the pepper halves cut-side up in the baking dish (over marinara if using). Spoon the filling into each pepper, mounding slightly but not packing tightly.
9. Step 9: Sprinkle extra grated Parmesan cheese on top of the stuffed peppers for a golden crust.
10. Step 10: Bake uncovered at 375°F (190°C) for 30-40 minutes if par-cooked, or 45-55 minutes if raw. The peppers should be tender, filling set, and tops golden brown. Tent with foil if browning too quickly.
11. Step 11: Let the stuffed peppers rest for 5-10 minutes after baking to set the filling and meld flavors.
12. Step 12: Garnish with fresh parsley or basil if desired, and serve warm.

Tips & Variations

• To prevent sogginess, be sure to squeeze frozen spinach very dry or use fresh spinach that is wilted and drained well.
• Use Panko breadcrumbs for a lighter, crispier texture or omit for gluten-free.
• Fresh herbs like basil or parsley can replace dried Italian seasoning—use about 1 tablespoon fresh for 1 teaspoon dried.
• Try mixing in cooked ground sausage or mushrooms for added protein and flavor.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, avoid reheating too long to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Wilt it in a pan until softened, then squeeze out all excess moisture before adding to the filling to keep it from becoming soggy.

Do I have to par-cook the peppers?

Par-cooking softens the peppers, ensuring they are tender after baking. You can skip this step if you prefer firmer peppers, but the baking time will be longer to ensure they cook through.