Very 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 an excessive number of meatless suppers, however when I do they for the most part include loads of cheddar or cream. Hi pizza and fettuccine! Thank sky for dairy and that I'm not unfavorably susceptible or bigoted. Truly, I scarcely go a supper without some sort of dairy item. In the event that you like cheddar as much as I do, at that point you'll adore these Spinach Ricotta Stuffed Peppers! The peppers are jam stuffed with sautéed onion, garlic, and spinach, in addition to ricotta and parmesan cheddar! I can guarantee you each nibble is so loaded with flavor.

Red peppers are what I utilize regularly in my cooking however my most loved are extremely the yellow and orange ones. They are somewhat milder and better, incredible for eating crude with plunge. As of late, I've been utilizing the orange and yellow peppers a ton in plans like this one! I'm fixated to the point that I began purchasing that huge pack of 6 at Costco! This formula calls for 2 chime peppers cut down the middle, which serves 4 individuals. Be that as it may, in case you're sustaining a bigger group, or you can eat more than one half pepper, you can without much of a stretch twofold the formula! All things considered, the Costco size pack of chime peppers may prove to be useful. 😉




  • 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


  1. Preheat oven to 425.
  2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
  3. Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
  4. Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
  5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
  6. Serve over rice, orzo, or quinoa.

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Read More Our Recipe : LEMON RICOTTA PASTA

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