Spinach & Ricotta Stuffed Peppers by Millie Peartree
7
Points®
Total time: 58 min • Prep: 20 min • Cook: 38 min • Serves: 6 • 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
Olive oil
1.5 Tbsp
Uncooked onion
0.5 small
Cherry tomatoes
2 cup(s)
Mushrooms
8 oz
Baby spinach
4 cup(s)
Garlic clove
4 clove(s)
Kosher salt
1 tsp
Black pepper
0.25 tsp
Crushed red pepper flakes
0.25 tsp
Part skim ricotta cheese
1.5 cup(s)
Grated Parmesan cheese
0.5 cup(s)
Egg
1 item(s), large
Italian seasoning
0.5 tsp
Fresh basil
2 Tbsp
Instructions
1
Preheat oven to 425℉. Place pepper halves, cut side up, in a small roasting pan or glass baking dish.
2
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.
3
In a large bowl, combine ricotta, 6 tbsp Parmesan, egg, and Italian seasoning. Add onion mixture; stir to combine.
4
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.
5
Serving size: 1 pepper half
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