Cheesy Spinach and Ricotta Stuffed Peppers – Quick One-Pan Vegetarian Delight
These cheesy spinach and ricotta stuffed peppers turn your ordinary weeknight into something spectacular. I’ve been making this recipe for years, and it never fails to impress – even my carnivorous friends forget they’re eating a meatless meal.
Contents
KEY INFO:
- Prep time: 15-20 minutes
- Cook time: 25-38 minutes
- Total time: 40-58 minutes
- Servings: 4-6
- Difficulty: Easy to Moderate
- Dietary tags: Vegetarian, Gluten-free, Low-carb option
EQUIPMENT NEEDED:
- Sharp knife and cutting board
- Large skillet or sauté pan
- 2 mixing bowls
- 9×13 inch baking dish (or large sheet pan)
- Alternatives: Food processor for quick chopping, microplane for cheese
INGREDIENTS:
For the peppers:
- 4 large bell peppers (red, yellow, or orange work best) – 680g
- 2 tbsp olive oil – 30ml
For the filling:
- 4 cups fresh spinach, chopped – 120g (or 1 cup frozen, thawed and drained)
- 1 medium onion, finely chopped – 150g
- 4 cloves garlic, minced
- 12oz part-skim ricotta cheese – 340g (cottage cheese for lighter version)
- 2 cups shredded mozzarella, divided – 200g (cheddar or provolone work too)
- 1/2 cup grated Parmesan – 50g
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp red pepper flakes (optional)
For garnish:
- Fresh basil or parsley, chopped
- Extra Parmesan for serving
METHOD:
- Preheat your oven to 400°F (200°C).
- Slice peppers in half lengthwise, remove seeds and white ribs completely. Place cut-side down in your baking dish.
- Drizzle peppers with 1 tbsp olive oil, roast for 15 minutes until just starting to soften.
- Meanwhile, heat remaining oil in your skillet over medium heat. Add onion, cook for 5 minutes until translucent.
- Add garlic, cook for 30 seconds until fragrant – don’t let it burn!
- Toss in spinach with salt, pepper, and nutmeg. Cook for 2-3 minutes until wilted and moisture evaporates.
- Remove from heat, let cool for 2 minutes. This prevents the ricotta from getting watery.
- In a mixing bowl, combine the spinach mixture with ricotta, 1 1/2 cups mozzarella, and Parmesan. Taste and adjust seasoning – ricotta needs bold flavors!
- Flip the roasted peppers cut-side up. Divide filling evenly between pepper halves, mounding slightly.
- Top with remaining mozzarella cheese.
- Bake for 12-15 minutes until cheese is golden and bubbling.
- Let rest for 5 minutes before serving. Garnish with fresh herbs.
CRUCIAL TIPS:
- Squeeze frozen spinach dry – excess water ruins the filling texture
- Don’t skip pre-roasting the peppers – raw peppers won’t cook through
- Season generously – ricotta is bland without proper salt and pepper
- Use part-skim cheeses to avoid greasy results
- Check doneness by poking pepper walls with a fork – they should yield easily
Storage & Scaling:
Storage:
- Refrigerate covered for up to 4 days
- Freeze for up to 2 months (wrap individually)
Reheating:
- Oven: 350°F (175°C) for 15 minutes, covered with foil
- Microwave: 2-3 minutes per pepper
Scaling:
- Recipe doubles perfectly for meal prep
- Make filling ahead and refrigerate up to 2 days
Common Mistakes:
- Over-baking creates mushy, collapsed peppers
- Under-seasoning the ricotta mixture
- Not draining vegetables properly
- Skipping the pepper pre-roast
Variations:
- Heartier version: Add 1 cup cooked quinoa or rice to filling
- Mediterranean twist: Include sun-dried tomatoes, olives, and oregano
- Vegan option: Substitute tofu ricotta and dairy-free mozzarella
- Protein boost: Add chopped walnuts or pine nuts
- Spicy kick: Double the red pepper flakes and add paprika
The beauty of this recipe lies in its flexibility. I’ve served these at dinner parties and casual family meals with equal success. The combination of creamy ricotta, earthy spinach, and sweet roasted peppers creates a satisfying meal that doesn’t leave anyone missing the meat.
Last week, my neighbor asked for the recipe after trying just one bite – that’s the power of perfectly seasoned ricotta and properly roasted peppers working together.
