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!