STUFFED BELL PEPPER RECIPE

Super easy Stuffed Peppers recipe - full of onions, garlic, spinach, seasoning, ricotta and parmesan cheese, and a grain of your choice! We love to serve our stuffed peppers with rice. These Stuffed Bell Peppers Are The Perfect Entree For Meatless Monday Or A Dinner With Vegetarian Friends!

I don’t eat too many meatless meals, but when I do they usually involve lots of cheese or cream. Hello pizza and fettuccine! Thank heavens for dairy and that I’m not allergic or intolerant. Seriously, I barely go a meal without some kind of dairy product. If you like cheese as much as I do then you’ll love these Spinach Ricotta Stuffed Peppers! The peppers are jam packed with sautéed onion, garlic, and spinach, plus ricotta and parmesan cheese! I can assure you each bite is so full of flavor.

Red peppers are what I use most often in my cooking but my favorite are really the yellow and orange ones. They are a little milder and sweeter, great for eating raw with dip. Recently, I’ve been using the orange and yellow peppers a lot in recipes like this one! I’m so obsessed that I started buying that big pack of 6 at Costco! This recipe calls for 2 bell peppers cut in half, which serves 4 people. But if you’re feeding a larger crowd, or you can eat more than one half pepper, you can easily double the recipe! In that case, the Costco size pack of bell peppers might come in handy.

STUFFED BELL PEPPER RECIPE

Course : Main Course

Cuisine : American

Prep Time : 20 minutes

Cook Time : 25 minutes

Total Time : 45 minutes

Servings : 4

Calories : 297 kcal

Author : Melanie from Garnish & Glaze

INGREDIENTS

• 2 TB oil divided
• 3/4 c diced onion
• 3 c chopped baby spinach chopped - about 6 oz
• salt & pepper to taste
• 2 yellow bell peppers cut in half, seeds removed
• 1 1/2 c ricotta part-skim
• 6 TB parmesan cheese grated
• 10 oz container grape or cherry tomatoes

FOR THE GARNISH

• parmesan cheese grated
• fresh flat parsley or basil

INSTRUCTIONS

Get the full instruction @lilluna.com

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