spinach ricotta stuffed peppers

Slice the peppers and bake.

Add olives and peppers, with a drizzle of olive oil, to the pan. Bake for about 15-20 minutes until the peppers are slightly softened, but still a little firm.

Make the filling.

While the peppers are cooking, sauté spinach, garlic, and onions until spinach has wilted and set aside in mixing bowl. Add ricotta, red pepper flakes, egg, parsley, and lemon zest to mixing bowl with the spinach and mix until well-combined.

Stuff the peppers.

Remove the peppers from the oven and stuff with the spinach and ricotta mixture. Top peppers with parmesan and bake for another 15-20 minutes or until the cheese has melted and peppers are warm all the way through.

Serve and enjoy!

If you make these spinach ricotta stuffed peppers, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram!

---

THE RECIPE

spinach ricotta stuffed peppers

INGREDIENTS

• 4 bell peppers, halved lengthwise

• 1/2 cup kalamata olives

• 2 tablespoons olive oil

• 4 garlic cloves, grated

• 4 cups spinach, roughly chopped

• 1 yellow onion, grated

• 25 ounces ricotta cheese, drained

• 1 tablespoon red pepper flakes

• 2 eggs

• 4 tablespoons parsley, roughly chopped

• 1 lemon, zest

• parmesan cheese, to taste

INSTRUCTIONS

1. Preheat oven to 500 F.

2. Add olives, 1 tablespoon olive oil, salt, and pepper to a 9 x 11-inch oven safe baking dish. Place peppers in the dish and bake for 15-20 minutes, or until peppers begin to soften, but still slightly firm.

3. While peppers are cooking, heat 1 tablespoon of olive oil over medium-high heat and sauté spinach, garlic, and onions until spinach has wilted. Set aside in a mixing bowl.

4. Add ricotta, red pepper flakes, egg, parsley, and lemon zest to the mixing bowl with the spinach and mix until well-combined.

5. Remove the peppers from the oven and stuff with the spinach and ricotta mixture. Top each pepper with about half a tablespoon of shredded parmesan cheese.

6. Place the stuffed peppers in the oven again and bake for about another 15-20 minutes, or until the cheese has melted and the peppers are warm all the way through. Serve and enjoy!