Healthy Spinach and Ricotta Stuffed Peppers You’ll Want to Make Every Week
Stuffed peppers are one of those magical dishes that look fancy but are super easy to make. This Spinach and Ricotta Stuffed Peppers recipe combines the creamy goodness of ricotta cheese and the earthy flavour of spinach, all wrapped up in a perfectly roasted bell pepper.
It’s vegetarian-friendly, makes a colourful presentation, and is perfect for a family dinner or meal prep. It’s high in protein, low in carbs, and packed with nutrients!
🕒 Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Marinating Time: Not applicable
- Total Time: 50 minutes
🥗 Nutrition Facts (Per Serving):
- Serving size: 1 stuffed pepper (based on 6 servings)
- Calories: 240
- Protein: 10g
- Carbohydrates: 16g
- Fibre: 4g
- Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 30 mg
- Sodium: 350 mg
🥦 Ingredients:
- 3 large bell peppers (choose a mix of red, yellow, or orange for vibrant colours)
- 1 tablespoon olive oil
- 1 cup ricotta cheese (preferably whole milk ricotta)
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried Italian herbs (basil, oregano, etc.)
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper to taste
- 1/2 cup marinara sauce
💡 Helpful Tips:
✔️Choose the Right Peppers: Look for peppers that can stand upright for easy stuffing. Flatten the bottoms if necessary but avoid puncturing the walls.
✔️Season Generously: Since ricotta is mild, don’t shy away from seasoning the filling well with salt, pepper, and herbs.
✔️Save the Pepper Tops: After slicing off the tops of the bell peppers, you can dice and sauté them to add back into the filling for extra flavour.
✔️Don’t Overfill the Peppers: Leave a little room at the top so the contents don’t spill out during baking.
✔️Make Ahead: You can prepare these stuffed peppers in advance and simply pop them into the oven when ready to eat—perfect for a busy weeknight!
👩🍳 Instructions:
- Prepare the Peppers:
- • Preheat your oven to 375°F (190°C).
- Slice off the tops of the peppers and remove the seeds and membranes inside. Lightly rub them with olive oil and arrange them in a baking dish.
- Make the Filling:
- In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, 1/4 cup shredded mozzarella, onion, garlic, Italian herbs, red pepper flakes (if using), and salt and pepper. Mix well to create a creamy, flavourful filling.
- Stuff the Peppers:
- Spoon the ricotta mixture into each hollowed pepper until almost full. Top with a dollop of marinara sauce and sprinkle the remaining mozzarella cheese over each.
- Bake the Peppers:
- Cover the baking dish with aluminium foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Serve:
- Once done, allow the peppers to rest for a few minutes. Serve warm, garnished with fresh basil or parsley if desired.
🔄 Variations of This Recipe:
✅Add Protein: Add cooked ground turkey, chicken, or sausage to the filling for a hearty, protein-packed option.
✅Vegan Option: Swap the ricotta with cashew cheese or firm mashed tofu, and use dairy-free mozzarella. Don’t forget to season well!
✅Grain-Filled: Add cooked quinoa, rice, or couscous to the filling for a more filling meal.
✅Different Veggies: Mix in some sautéed mushrooms, zucchini, or sun-dried tomatoes for added flavour.
❓ Frequently Asked Questions:
❓Can I freeze these stuffed peppers?
A: Yes! Let the stuffed peppers cool completely, then wrap each tightly in plastic wrap and freeze for up to 3 months. To reheat, bake in the oven at 375°F until heated through.
❓Can I use frozen spinach instead of fresh?
A: Absolutely. Just be sure to thaw and squeeze out all the excess water to avoid making the filling too watery.
❓How do I make these spicier?
A: You can add diced jalapeños or extra red pepper flakes to the filling for a bit of heat. Additionally, you can drizzle with hot sauce after baking!
👨🍳 Chef Tips:
✅Upgrade the Cheese: For extra creaminess, add a few tablespoons of mascarpone cheese to the ricotta filling.
✅Avoid Soggy Peppers: For firmer peppers, blanch them in boiling water for 2–3 minutes before stuffing and baking.
✅Presentation Hack: If serving guests, garnish the stuffed peppers with a drizzle of olive oil and a sprinkle of grated Parmesan or fresh herbs for that “wow” factor.
Now you’ve got a versatile, beautiful, and delicious dish to add to your dinner rotation. Go ahead and make these loaded Spinach and Ricotta Stuffed Peppers tonight—you’ll love every bite! 🍴
