Description
These Creamy Spinach Ricotta Stuffed Peppers are the ultimate easy, weeknight comfort food — filled with a rich spinach and ricotta mixture, baked until bubbly, and perfectly balanced with roasted tomatoes. This vegetarian recipe is hearty, colorful, and customizable — the kind of dish you’ll crave again and again.
Ingredients
Fresh Produce:
2 large bell peppers (red, yellow, or orange — halved lengthwise and seeded)
1 tablespoon olive oil
½ small onion, finely diced
3 cloves garlic, minced
3 cups baby spinach (fresh or thawed and drained frozen spinach)
1 cup cherry or grape tomatoes
Dairy & Cheese:
1 cup ricotta cheese (whole milk or part-skim)
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional)
Seasonings & Garnish:
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh basil or parsley, chopped
Optional Add-Ins:
½ cup cooked quinoa or rice
½ cup cooked Italian sausage, turkey, or chickpeas
½ teaspoon lemon zest
Instructions
Preheat oven to 425°F (220°C). Slice peppers lengthwise, remove seeds, and place in a 9×13-inch baking dish. Drizzle lightly with olive oil and sprinkle with salt.
Sauté aromatics: In a skillet, heat olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds more.
Wilt the spinach: Add spinach to the skillet and cook until wilted (2–3 minutes). Remove from heat and cool slightly.
Make the filling: In a mixing bowl, combine ricotta, Parmesan, salt, pepper, and red pepper flakes. Stir in the cooled spinach mixture until creamy.
Stuff the peppers: Fill each pepper half with the ricotta-spinach mixture. Sprinkle with mozzarella if desired. Scatter cherry tomatoes around the peppers in the dish.
Bake: Place in the oven for 25–30 minutes, or until golden on top and the peppers are tender.
Garnish and serve: Let cool 5 minutes before serving. Top with chopped basil or parsley and a drizzle of olive oil.
Notes
Make-Ahead: Assemble up to 24 hours in advance, cover, and refrigerate until ready to bake.
Freezer-Friendly: Freeze uncooked stuffed peppers on a tray, then transfer to a freezer-safe container. Bake from frozen at 400°F for 45–50 minutes.
Cheese Swaps: Try cottage cheese, goat cheese, or vegan ricotta alternatives.
Spice It Up: Add extra red pepper flakes, hot sauce, or smoked paprika for a flavor twist.
Serving Ideas: Serve over rice, quinoa, or orzo, or pair with a crisp arugula salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner / Main Course
- Method: Baking / Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 35 mg
Keywords: Spinach Ricotta Stuffed Peppers, creamy stuffed peppers, baked vegetarian dinner, ricotta recipes, healthy comfort food, easy weeknight meals
