Go Back
Spinach Ricotta Stuffed Bell Peppers with creamy sauce and golden edges in a white baking dish

Spinach Ricotta Stuffed Bell Peppers

Creamy ricotta and spinach filling stuffed into sweet bell peppers makes a satisfying vegetarian meal everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 large red yellow, or orange bell peppers
  • 10 oz fresh spinach chopped
  • 15 oz whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp nutmeg
  • 2 tbsp olive oil

Method
 

  1. Preheat oven to 375°F. Cut tops off peppers and remove seeds/membranes. Rub insides with 1 tbsp olive oil and sprinkle lightly with salt.
  2. Heat remaining oil in large skillet over medium. Add garlic, cook 30 seconds until fragrant. Add spinach and cook until wilted, about 3 minutes.
  3. Transfer spinach to colander. When cool enough to handle, squeeze out as much liquid as possible using clean kitchen towel.
  4. In large bowl, combine spinach with ricotta, Parmesan, egg, basil, salt, pepper, and nutmeg. Mix until just combined.
  5. Divide filling among peppers, packing lightly. Place upright in baking dish. Sprinkle with extra Parmesan if desired.
  6. Bake 25-30 minutes until peppers are tender and filling is set and lightly golden. Let cool 5 minutes before serving.

Notes

For make-ahead: Prepare up to stuffing step, cover and refrigerate up to 24 hours. Add 5 minutes to baking time. Freeze unbaked stuffed peppers for up to 3 months.