Cheesy Spinach and Ricotta Stuffed Peppers

A vibrant, vegetarian main dish that’s both nutritious and satisfying.

KEY INFO

Prep Time: 15-20 minutes
Cook Time: 25-30 minutes
Total Time: 40-50 minutes
Servings: 4
Difficulty: Easy
Dietary: Vegetarian, Gluten-free, Low-carb

EQUIPMENT NEEDED

Large baking dish
Sharp knife and cutting board
Large skillet
Mixing bowl
(Alternative: Air fryer can replace oven)

Modern kitchen scene with bell peppers, spinach, cheese, and spices on wooden cutting board, alongside contemporary cookware and utensils

INGREDIENTS

For the Peppers:

4 large bell peppers (any color), halved lengthwise (about 2 pounds/900g)
2 tablespoons olive oil (30ml)

For the Filling:

1 medium onion, finely diced (about 150g)
4 garlic cloves, minced
3 cups fresh spinach (or 14oz/400g frozen, thawed and drained)
12oz (340g) ricotta cheese
2½ cups (250g) shredded mozzarella, divided
½ teaspoon salt
½ teaspoon black pepper
⅛ teaspoon ground nutmeg

Modern kitchen with white marble countertops and stainless steel appliances, green subway tile backsplash, cookware and utensils, cream prep bowl with cheese mixture, and a skillet of sautéed onions and wilted spinach.

METHOD

1. Preheat oven to 375°F (190°C)

2. Prepare peppers:

Cut peppers lengthwise
Remove seeds and membranes
Brush with olive oil
Pre-bake for 10 minutes until slightly tender

3. Make filling:

Heat oil in skillet over medium heat
Sauté onions until translucent (5-7 minutes)
Add garlic, cook for 1 minute
Add spinach, cook until wilted
Remove from heat

Pre-baked pepper halves being filled with creamy spinach-ricotta mixture in a modern kitchen with warm, earthy color grading

4. Mix cheese:

Combine ricotta, 1½ cups mozzarella
Add salt, pepper, nutmeg
Fold in cooled spinach mixture

5. Assemble:

Fill each pepper half with mixture
Top with remaining mozzarella
Bake 15-20 minutes until cheese is golden and bubbly

Filled peppers topped with mozzarella cheese in a modern kitchen with white marble countertops and green subway tile backsplash, shot in natural daylight

CRUCIAL TIPS

Don’t skip pre-baking peppers
Let filling cool slightly before mixing with cheese
Drain frozen spinach thoroughly if using
Look for golden brown spots on cheese as doneness indicator

Golden-brown stuffed peppers in a modern kitchen with white marble countertops, stainless steel appliances, and green subway tile backsplash, shot in natural daylight.

STORAGE & VARIATIONS

Storage:

Refrigerate up to 5 days
Reheating: 275°F (135°C) until warm through

Variations:

Add cooked ground meat for non-vegetarian version
Swap ricotta for cottage cheese
Use different cheese combinations
Add herbs like basil or oregano

Common Mistakes:

Overstuffing peppers
Skipping pre-bake step
Not draining spinach properly

Scaling:

Recipe doubles easily
Leftovers freeze well up to 3 months

This recipe works perfectly for meal prep and can be assembled ahead of time. Just add the final cheese topping right before baking.

https://lilluna.com/spinach-ricotta-stuffed-peppers/