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Spinach and Ricotta Stuffed Bell Peppers
Serves 4 |
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Ingredients:
| 2 tablespoons vegetable oil, divided |
| 3/4 cup diced onion |
| 3 cups baby spinach, chopped |
| 3 cloves garlic, minced |
| Sea salt, to taste |
| Ground black pepper, to taste |
| 1 1/2 cups ricotta cheese |
| 6 tablespoons grated Parmesan cheese, more for topping |
| 2 bell peppers, halved, seeds removed |
| 10 oz grape tomatoes |
Directions:
- Preheat the oven to 425°F.
- Place tomatoes in a 9x13 baking dish. Drizzle with 1/2 tablespoon olive oil. Season with a dash of salt and pepper. Set aside.
- Pour the remaining olive oil into a skillet. Bring to medium heat. Once hot, add the onion and saute until translucent and soft. Then add the spinach and garlic, cook until wilted. Season with salt and pepper. Remove from heat.
- Combine the ricotta and Parmesan in a mixing bowl. Add the spinach mixture to the ricotta mixture. Stir together until mixed.
- Stuff the bell peppers with the filling. Place the bell peppers in the baking dish. Sprinkle Parmesan cheese over top.
- Place in the oven and bake for 25-30 minutes, until lightly browned.
- Remove from the oven. Garnish with more Parmesan. Transfer to serving plates. Enjoy!
| Main Ingredient: | Bell Pepper, Ricotta |
| Cooking Method: | Bake |
| Course: | Side, appetizer |
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