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Baked Ricotta Stuffed Peppers

A delicious and healthy vegetarian meal featuring bell peppers stuffed with creamy ricotta, spinach, and mozzarella, all baked to perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Stuffed Peppers
  • 4 large large bell peppers
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 cup fresh spinach, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup marinara sauce
  • Fresh basil for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
  3. In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, chopped spinach, garlic powder, salt, and black pepper.
Stuffing and Baking
  1. Stuff each bell pepper with the ricotta mixture and place them upright in the baking dish.
  2. Drizzle olive oil over the stuffed peppers and spoon marinara sauce on top.
  3. Sprinkle the remaining mozzarella cheese on top of the peppers.
  4. Cover the baking dish with foil and bake for 25-30 minutes.
  5. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  6. Garnish with fresh basil before serving.

Notes

Serve warm, optionally with a side salad or garlic bread. These peppers can be sliced and served as an appetizer. Leftovers can be stored in the refrigerator for up to 3 days.