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Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Discover a delicious and nutritious way to enjoy your vegetables with this easy vegetarian stuffed peppers recipe featuring spinach and ricotta. These vibrant, colorful peppers not only look appealing but are also packed with essential nutrients, making them a perfect choice for family dinners or meal prepping. The creamy ricotta cheese complements the fresh spinach, creating a delightful filling that will satisfy your taste buds. In just 30 minutes, you can have this comforting dish ready for lunch or dinner, whether enjoyed warm or cold. Plus, they’re customizable—feel free to add your favorite spices or additional veggies for a personal twist.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 cups spinach
  • 4 cloves garlic (minced)
  • 1/2 yellow onion (chopped)
  • 25 ounces ricotta cheese (drained)
  • 1/2 tablespoon red pepper flakes
  • 1 egg
  • 2 tablespoons fresh basil (chopped)
  • 4 bell peppers (halved)
  • Olive oil, salt, black pepper, and Parmesan cheese to taste

Instructions

  1. Preheat oven to 375°F.
  2. In a baking dish, combine cherry tomatoes with olive oil, salt, and pepper. Add halved bell peppers cut-side up and bake for 10 minutes.
  3. Sauté garlic and onion in olive oil until fragrant. Add spinach until wilted and drain excess moisture.
  4. Mix drained spinach with ricotta, red pepper flakes, egg, basil, and lemon zest.
  5. Stuff each pepper with the mixture and top with Parmesan cheese.
  6. Bake for an additional 5 minutes or until the cheese is melted.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 5g
  • Protein: 14g
  • Cholesterol: 50mg

Keywords: Use fresh ingredients for the best flavor. Customize the filling by adding beans or quinoa for extra protein. Store leftovers in an airtight container for up to four days.