Spinach & Ricotta Stuffed Peppers by Millie Peartree

Name: Spinach & Ricotta Stuffed Peppers by Millie Peartree
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 item(s), large Bell pepper orange, red, or yellow, cut in half, seeded; 1.5 Tbsp Olive oil; 0.5 small Uncooked onion finely chopped; 2 cup(s) Cherry tomatoes or grape tomatoes; 8 oz Mushrooms finely chopped; 4 cup(s) Baby spinach roughly chopped; 4 clove(s) Garlic clove finely chopped; 1 tsp Kosher salt; 0.25 tsp Black pepper; 0.25 tsp Crushed red pepper flakes optional; 1.5 cup(s) Part skim ricotta cheese; 0.5 cup(s) Grated Parmesan cheese divided; 1 item(s), large Egg; 0.5 tsp Italian seasoning; 2 Tbsp Fresh basil or parsley, for garnish (optional)

Points®

Total Time

58 min

Prep

20 min

Cook

38 min

Serves

Difficulty

Easy

This cross between stuffed peppers and stuffed shells is a cheesy, filling vegetarian meal. If your peppers won’t sit flat, cut a thin slice off of the back of each pepper half. While the peppers roast, toss together some salad greens and whichever fresh chopped veggies you have on hand. Enjoy with a light vinaigrette or a drizzle of your favorite flavor vinegar.

Ingredients

Bell pepper

3 item(s), large, orange, red, or yellow, cut in half, seeded

Olive oil

1½ Tbsp

Uncooked onion

½ small, finely chopped

Cherry tomatoes

2 cup(s), or grape tomatoes

Mushrooms

8 oz, finely chopped

Baby spinach

4 cup(s), roughly chopped

Garlic clove

4 clove(s), finely chopped

Kosher salt

1 tsp

Black pepper

¼ tsp

Crushed red pepper flakes

¼ tsp, optional

Part skim ricotta cheese

1½ cup(s)

Grated Parmesan cheese

½ cup(s), divided

Egg

1 item(s), large

Italian seasoning

½ tsp

Fresh basil

2 Tbsp, or parsley, for garnish (optional)

Instructions

Preheat oven to 425℉. Place pepper halves, cut side up, in a small roasting pan or glass baking dish.
Heat oil in a large skillet over medium heat. Add onion; saute until translucent, about 5 minutes. Add tomatoes and mushrooms; saute until tender, mashing tomatoes with a wooden spoon about 5 minutes. Add spinach; cook, stirring a few times, until wilted, 2 to 3 minutes. Add garlic; cook, stirring, until fragrant. 30 seconds to 1 minute. Remove from heat; stir in salt, black pepper, and red pepper flakes.
In a large bowl, combine ricotta, 6 tbsp Parmesan, egg, and Italian seasoning. Add onion mixture; stir to combine.
Evenly divide ricotta mixture (about ½ cup each) between pepper halves; sprinkle each with ½ tbsp remaining Parmesan. Bake until peppers are tender and lightly browned, 25 to 30 minutes. Garnish parsley or basil; serve.
Serving size: 1 pepper half

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

Spinach & Ricotta Stuffed Peppers by Millie Peartree

Ingredients

Instructions

Notes

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