Ricotta Stuffed Bell Peppers
A nutritious and customizable dish featuring bell peppers filled with a creamy ricotta mixture, quinoa, and spinach.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal
Bell Peppers
- 2 large bell peppers any color
- 1 cup ricotta cheese creamy cheese for filling
- 1 cup cooked quinoa adds protein and fiber
- 1 cup spinach, chopped fresh for nutrients
- 1/2 cup shredded mozzarella cheese melts beautifully
- 1/4 cup grated Parmesan cheese for savory flavor
- 1 teaspoon garlic powder adds depth of flavor
- 1 teaspoon dried Italian herbs enhances taste
- to taste salt and pepper for seasoning
- 1 tablespoon olive oil keeps peppers moist
- 1/4 cup marinara sauce for topping
Wash the bell peppers, cut the tops off, remove seeds and membranes, and place them upright in a baking dish. Drizzle olive oil inside each pepper.
In a mixing bowl, combine ricotta cheese, cooked quinoa, chopped spinach, shredded mozzarella, grated Parmesan, garlic powder, dried Italian herbs, salt, and pepper. Mix until well combined.
Stuff each bell pepper with the ricotta filling, packing it tightly. Top with marinara sauce.
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until tops are golden brown.
Let the peppers cool for a few minutes before serving.
Calories: 350kcalProtein: 18gSodium: 600mg
Keyword healthy, vegetarian