Spinach & Ricotta Stuffed Peppers

In our home, weeknight dinners are often a balancing act between deliciousness and ease. We love flavorful, satisfying meals, but time is always of the essence. That’s where these Spinach & Ricotta Stuffed Peppers come into their own. I first stumbled upon a similar recipe years ago, and after some tweaking and perfecting, it’s become a family favorite. The vibrant bell peppers, softened and slightly caramelized in the oven, create the perfect vessel for the creamy, herby spinach and ricotta filling. Even my meat-loving husband raves about these, and my kids (well, they eat the filling at least!) are much happier to see peppers on their plate when they’re stuffed with cheesy goodness. It’s a dish that feels both comforting and wholesome, and it’s surprisingly simple to put together. Whether you’re looking for a satisfying vegetarian main course, a colorful side dish, or a make-ahead meal for busy days, these Spinach & Ricotta Stuffed Peppers are a guaranteed winner. Get ready to experience a burst of Italian-inspired flavor in every bite!

Ingredients: Your Shopping List for Flavor

To create these delectable Spinach & Ricotta Stuffed Peppers, you’ll need a handful of fresh, quality ingredients. Here’s what you’ll need, along with a brief description of each ingredient’s role in the recipe:

• Bell Peppers: (6 large, assorted colors if desired) – These vibrant vegetables are the star of the show! They provide a slightly sweet and crisp base for the filling, and their colors add visual appeal to the dish. Choose firm, unblemished peppers for the best results.
• Fresh Spinach: (10 ounces) – Spinach brings a healthy dose of greens and a mild, earthy flavor to the filling. We’ll wilt it down to concentrate its flavor and make it easy to incorporate into the ricotta mixture.
• Ricotta Cheese: (15 ounces, whole milk) – The creamy heart of the filling! Ricotta cheese provides a smooth, rich texture and a subtle sweetness that complements the spinach and herbs beautifully. Whole milk ricotta is recommended for the best flavor and texture.
• Parmesan Cheese: (1/2 cup, grated) – Parmesan adds a salty, savory, and nutty depth of flavor to both the filling and the topping. Its umami richness enhances the overall taste profile of the dish.
• Garlic: (3 cloves, minced) – Garlic is a foundational aromatic that infuses the filling with its pungent and savory notes. Freshly minced garlic is always preferred for the most vibrant flavor.
• Onion: (1 medium, finely diced) – Onion provides a subtle sweetness and aromatic base to the filling. It softens as it cooks and adds depth of flavor.
• Olive Oil: (3 tablespoons, plus extra for drizzling) – Olive oil is used for sautéing the aromatics and drizzling over the peppers before baking. It contributes healthy fats and a fruity flavor. Extra virgin olive oil is recommended for its superior flavor and health benefits.
• Dried Oregano: (1 teaspoon) – Oregano brings a classic Italian herb flavor that complements the spinach, ricotta, and parmesan. Its slightly peppery and earthy notes enhance the savory profile.
• Dried Basil: (1 teaspoon) – Basil adds a sweet and slightly peppery aroma that pairs wonderfully with Italian flavors. It complements the oregano and adds another layer of herbal complexity.
• Red Pepper Flakes: (1/4 teaspoon, or to taste) – Red pepper flakes provide a subtle kick of heat that balances the richness of the cheese and adds a touch of warmth to the dish. Adjust the amount to your spice preference.
• Salt: (To taste) – Salt is essential for seasoning and enhancing the flavors of all the ingredients. Use kosher salt or sea salt for the best results.
• Black Pepper: (Freshly ground, to taste) – Freshly ground black pepper adds a pungent and aromatic spice that complements the other seasonings and enhances the overall flavor.
• Optional: Pine Nuts or Breadcrumbs: (1/4 cup) – These optional ingredients add texture to the filling. Toasted pine nuts provide a buttery crunch, while breadcrumbs can help bind the filling and add a slightly coarser texture.

Instructions: Step-by-Step Guide to Stuffed Pepper Perfection

Follow these easy steps to create your own batch of delicious Spinach & Ricotta Stuffed Peppers:

1. Preheat the Oven and Prepare the Peppers: Preheat your oven to 375°F (190°C). While the oven is heating, prepare the bell peppers. Wash them thoroughly and then cut each pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from each half using a spoon or your fingers. Rinse the pepper halves again to ensure all seeds are removed. Arrange the pepper halves cut-side up in a baking dish. You can lightly drizzle them with olive oil and season with salt and pepper if desired. This will help them soften and develop flavor during baking.
2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant, being careful not to burn the garlic. The aroma of sautéed onions and garlic is the first layer of flavor in our stuffed peppers.
3. Wilt the Spinach: Add the fresh spinach to the skillet with the onions and garlic. Cook, stirring frequently, until the spinach wilts down significantly. This usually takes just a few minutes. You might need to add the spinach in batches if your skillet isn’t large enough. Once wilted, remove the skillet from the heat. Squeeze out as much excess moisture from the spinach as possible. You can do this by placing the spinach in a clean kitchen towel or cheesecloth and squeezing. Removing the excess moisture is crucial to prevent a watery filling. Roughly chop the wilted spinach.
4. Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, grated parmesan cheese, chopped wilted spinach, sautéed onion and garlic mixture, dried oregano, and dried basil. Season generously with salt and freshly ground black pepper to taste. If using, add the pine nuts or breadcrumbs at this stage and mix well. Mix all the ingredients together until they are thoroughly combined and the filling is creamy and well-seasoned. Taste the filling and adjust seasonings as needed.
5. Stuff the Peppers: Spoon the spinach and ricotta filling generously into each prepared bell pepper half, mounding it slightly on top. Don’t be shy with the filling! You want each pepper to be packed with cheesy goodness.
6. Bake the Stuffed Peppers: Drizzle the stuffed peppers with the remaining 1 tablespoon of olive oil. Pour about 1/2 cup of water or vegetable broth into the bottom of the baking dish. This will create steam and help the peppers cook evenly and prevent them from drying out. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
7. Uncover and Bake Further: Remove the foil from the baking dish. Continue baking for another 15-20 minutes, or until the bell peppers are tender and slightly softened, and the tops of the filling are lightly golden brown. The peppers should be easily pierced with a fork.
8. Broil for Extra Browning (Optional): For a more golden-brown and slightly crispy top, you can broil the stuffed peppers for the last 1-2 minutes of baking. Keep a close eye on them to prevent burning.
9. Rest and Serve: Remove the baking dish from the oven and let the stuffed peppers rest for a few minutes before serving. This allows the filling to set slightly and makes them easier to handle. Garnish with fresh parsley or basil if desired. Serve hot and enjoy!

Nutrition Facts: A Wholesome and Satisfying Choice

These Spinach & Ricotta Stuffed Peppers are not only delicious but also offer a good source of nutrients. Here’s a general nutritional breakdown per serving (based on 6 servings, and may vary slightly depending on ingredient brands and specific quantities used):

• Serving Size: 1 stuffed pepper half
• Calories: Approximately 250-300 calories per serving – This makes it a relatively light yet satisfying meal option, perfect for those watching their calorie intake.
• Protein: 15-20 grams per serving – Ricotta and parmesan cheese provide a good source of protein, essential for muscle building and satiety.
• Fat: 15-20 grams per serving – Includes healthy fats from olive oil and ricotta cheese, which are important for energy and nutrient absorption. Primarily unsaturated fats, especially if using olive oil and whole milk ricotta.
• Fiber: 4-5 grams per serving – Bell peppers and spinach contribute to the fiber content, promoting digestive health and helping you feel full and satisfied.
• Vitamin A: High in Vitamin A – Spinach and bell peppers are excellent sources of Vitamin A, crucial for vision, immune function, and skin health.

Please note: These are estimated nutritional values and can vary. For precise nutritional information, you can use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time: Get Dinner on the Table Efficiently

Spinach & Ricotta Stuffed Peppers are a wonderfully efficient meal to prepare, making them perfect for busy weeknights or relaxed weekend dinners.

• Prep Time: Approximately 20-25 minutes – This includes washing and cutting the peppers, chopping vegetables, and preparing the filling. Most of the prep time is dedicated to vegetable preparation and creating the flavorful ricotta mixture.
• Cook Time: Approximately 45-50 minutes – This includes the initial baking time covered with foil to soften the peppers and the final baking time uncovered to allow browning and ensure the filling is heated through and the peppers are tender.
• Total Time: Approximately 1 hour 5-1 hour 15 minutes – From start to finish, you can have these delicious stuffed peppers ready in just over an hour, making it a manageable meal even on busier days.

How to Serve: Perfect Pairings and Serving Suggestions

Spinach & Ricotta Stuffed Peppers are versatile and can be served in various ways. Here are some serving suggestions to elevate your meal:

• As a Main Course:
  • With a Simple Salad: Serve alongside a fresh green salad with a light vinaigrette dressing to complement the richness of the stuffed peppers. Arugula salad with lemon vinaigrette or a mixed greens salad with balsamic dressing are excellent choices.
  • With Crusty Bread: Offer slices of warm, crusty bread or garlic bread for soaking up any delicious sauce or filling that might spill out of the peppers.
  • Alongside a Tomato Sauce: A simple marinara sauce or a homemade tomato sauce can be drizzled over or served alongside the stuffed peppers for added moisture and flavor.
• As a Side Dish:
  • Alongside Grilled Chicken or Fish: These stuffed peppers make a wonderful vegetarian side dish to accompany grilled chicken, fish, or other lean proteins.
  • Part of a Vegetarian Feast: Include them as part of a larger vegetarian spread with other Mediterranean-inspired dishes like roasted vegetables, hummus, and pita bread.
• Serving Temperature and Presentation:
  • Serve Hot: Spinach & Ricotta Stuffed Peppers are best served hot straight from the oven.
  • Garnish: Garnish with fresh herbs like chopped parsley, basil, or a sprinkle of extra parmesan cheese before serving for visual appeal.
  • Individual Portions: Serve one or two stuffed pepper halves per person, depending on appetite and whether it’s a main course or side dish.

Additional Tips for Stuffed Pepper Success

To ensure your Spinach & Ricotta Stuffed Peppers are absolutely perfect every time, here are some helpful tips and tricks:

1. Choose the Right Peppers: Select bell peppers that are firm, heavy for their size, and have smooth, unblemished skin. Assorted colors (red, yellow, orange) add visual appeal and a slightly varied flavor profile.
2. Don’t Overcook the Spinach: When wilting the spinach, cook it just until it wilts down. Overcooked spinach can become mushy and lose its flavor. Squeezing out excess moisture is key to preventing a soggy filling.
3. Taste and Season the Filling: Before stuffing the peppers, taste the ricotta filling and adjust seasonings as needed. This is your opportunity to ensure the filling is perfectly balanced and flavorful. Don’t be afraid to add a little more salt, pepper, or herbs.
4. Pre-Bake the Peppers (Optional): For softer peppers, you can pre-bake the empty pepper halves for 10-15 minutes before stuffing them. This will help them soften further during the final baking.
5. Add Protein Variety: While this recipe is vegetarian, you can easily add protein. Consider incorporating cooked Italian sausage (removed from casings), ground beef, or cooked lentils into the filling for a heartier, non-vegetarian version.
6. Cheese Variations: Experiment with different cheeses in the filling. Mozzarella, provolone, or a blend of Italian cheeses can be used in addition to or instead of parmesan for different flavor profiles.
7. Make Ahead for Convenience: Prepare the stuffed peppers ahead of time! You can assemble them completely and store them, covered, in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the fridge.
8. Freezing for Later: Cooked Spinach & Ricotta Stuffed Peppers can be frozen for up to 2-3 months. Allow them to cool completely, then wrap each stuffed pepper half individually in plastic wrap and then foil, or place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating in the oven or microwave.

FAQ: Your Stuffed Pepper Questions Answered

Here are some frequently asked questions about making Spinach & Ricotta Stuffed Peppers:

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess moisture as possible before using it in the filling. About 10 ounces of frozen spinach (thawed and drained) is equivalent to 10 ounces of fresh spinach.

Q2: What if I don’t have ricotta cheese? Can I substitute it?
A: While ricotta is ideal for its creamy texture and mild flavor, you can substitute it with cottage cheese (drained well) or even mascarpone cheese for a richer, more decadent filling. Cream cheese, softened, could also work in a pinch, but will have a tangier flavor.

Q3: Can I make these stuffed peppers vegan?
A: Yes, with some substitutions! Use vegan ricotta cheese (made from nuts or soy), nutritional yeast instead of parmesan cheese for a cheesy flavor, and ensure your olive oil is vegan-friendly. There are many excellent vegan ricotta options available now.

Q4: How can I make the filling less watery?
A: The key is to remove as much moisture as possible from the spinach after wilting and ensure your ricotta cheese is not overly watery. Squeezing the spinach well is crucial. If your ricotta seems very wet, you can drain it slightly in a cheesecloth-lined sieve before using.

Q5: Can I add meat to the filling?
A: Absolutely! Cooked and crumbled Italian sausage (sweet or hot), ground beef, or even shredded cooked chicken or turkey can be added to the filling for a non-vegetarian version. Cook the meat thoroughly before adding it to the ricotta mixture.

Q6: What are some good toppings for these stuffed peppers?
A: Besides extra parmesan cheese and fresh herbs, you can top them with a drizzle of balsamic glaze, a sprinkle of toasted breadcrumbs, a dollop of pesto, or a spoonful of marinara sauce after baking for added flavor and visual appeal.

Q7: How long do leftover stuffed peppers last in the refrigerator?
A: Leftover Spinach & Ricotta Stuffed Peppers will keep well in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or air fryer until heated through.

Q8: Can I use different types of peppers besides bell peppers?
A: While bell peppers are traditional and work best due to their size and shape, you could experiment with other larger peppers like poblano peppers for a spicier kick, or even large Anaheim peppers. Just be mindful of the pepper’s thickness and adjust baking time accordingly. Smaller peppers might not hold as much filling.

Enjoy making these delicious and versatile Spinach & Ricotta Stuffed Peppers! They are sure to become a new favorite in your kitchen.

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