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These colorful spinach ricotta stuffed peppers are a fun and healthy way to enjoy your veggies! They’re stuffed with creamy ricotta and fresh spinach, making them super tasty.
With all that cheesy goodness, it’s hard not to love them! I usually make extra just in case I get a little too enthusiastic at dinnertime. 😄
What I appreciate most is how easy they are to prepare. Just mix the filling, stuff the peppers, and bake until they’re bubbly. Perfect for a cozy dinner!
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Key Ingredients & Substitutions
Bell Peppers: I love using a mix of colors—red, yellow, and green—for a vibrant presentation. If you can’t find large peppers, mini ones work too; just adjust the cooking time.
Fresh Spinach: Fresh spinach is best for this recipe, but you can use frozen spinach as a substitute. Make sure to thaw and drain it well to avoid extra moisture.
Ricotta Cheese: Ricotta gives the filling a lovely creaminess. For a lighter option, cottage cheese can be used. If you’re dairy-free, try a nut-based ricotta for a similar texture.
Cheeses: While mozzarella and Parmesan are classic in this dish, you can mix things up. Feta adds a nice tang, and cheddar can give a different flavor. Use what you have!
Garlic: Fresh garlic brings great flavor, but in a pinch, garlic powder will do. Remember, 1/8 teaspoon of garlic powder is roughly equivalent to one clove of fresh garlic.
How Do I Ensure My Stuffed Peppers Are Perfectly Cooked?
Getting your stuffed peppers just right is all about timing and temperature. Here’s how:
- Start by preheating your oven; a consistent temperature is key to even cooking.
- When you remove the foil after 30 minutes, watch for the cheese to start bubbling. That’s when they’re developing a nice crust.
- To check if the peppers are tender, poke them gently with a fork. They should be easy to pierce.
- Let them sit for a couple of minutes after baking. This helps the flavors settle and makes serving easier.
Delicious Spinach Ricotta Stuffed Peppers Recipe
What You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (any color you love!)
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved (for that extra pop of color!)
- 1 tablespoon olive oil
- Cooked rice or quinoa for serving (about 1 cup)
How Much Time Will You Need?
This tasty meal will take you about 15 minutes to prepare and then about 40 to 45 minutes to cook. So, in just under an hour, you’ll have these beautiful stuffed peppers ready to enjoy!
Instructions:
First things first, let’s get that oven warmed up! Preheat it to 375°F (190°C). While that’s happening, grab your bell peppers, cut the tops off, and scoop out the seeds. Feel free to choose your favorite colors—they’ll make your dish so vibrant! Place them upright in a baking dish and set them aside.
Next, let’s make that delicious filling! Heat a skillet over medium heat and add the olive oil along with the minced garlic. Sauté it for about 1 minute until it’s nice and fragrant—your kitchen will smell amazing! Then, toss in the chopped spinach. Cook it until it’s wilted, which should take around 2-3 minutes. Once done, take it off the heat and let it cool a bit while we mix everything else up.
In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, Italian seasoning, and season with salt and pepper. Now, stir in that lovely sautéed spinach until everything is well blended. It’s going to be rich and creamy—just the way we like it!
Now it’s time to stuff those peppers! Spoon the spinach and ricotta mixture into each bell pepper, pressing down gently to make sure they’re packed but not overflowing. Once they’re filled, scatter the halved cherry tomatoes around the peppers in the baking dish for an extra touch of freshness and color.
Cover your baking dish with aluminum foil and pop it in the oven for the first 30 minutes. This will let the flavors marry nicely. After that, carefully remove the foil, and let them bake for another 10-15 minutes until the tops are golden and the peppers have softened to perfection.
Once they’re ready, serve your stuffed peppers over a bed of warm cooked rice or quinoa. You’re in for a real treat, so dig in and enjoy your delightful spinach ricotta stuffed peppers!
Can I Use Different Types of Peppers?
Absolutely! While bell peppers are great for stuffing, you can also use poblano or Anaheim peppers for a spicier kick. Just make sure to adjust the cooking time slightly if you’re using larger or thicker peppers.
Can I Substitute the Ricotta Cheese?
Yes, you can substitute ricotta cheese with cottage cheese or even mascarpone for a creamier texture. If you’re looking for a dairy-free option, try using tofu blended with a little lemon juice and nutritional yeast for flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or bake them in the oven at 350°F (175°C) for about 15 minutes, covered with foil to keep them moist.
Can I Make These Stuffed Peppers Ahead of Time?
Yes, you can prepare the stuffed peppers the day before and store them in the fridge before baking. Just cover them with foil and bake them directly from the fridge, adding an extra 5-10 minutes to the baking time if needed.
