Easy Spinach & Ricotta Stuffed Bell Peppers That Wow Every Time

These Spinach & Ricotta Stuffed Bell Peppers are a wholesome blend of fresh ingredients, perfect for any occasion.

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Prep Time 20

Cook Time 30

Resting Time 5

Total Time 55

Servings: 4 peppers

Course: Main Course

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Peppers

3 pieces Bell peppers (red, yellow, or orange) Choose vibrant colors for sweetness.
1 tablespoon Olive oil Used to lightly roast the peppers.

For the Filling

2 cups Fresh spinach Wilted and squeezed dry.
1 cup Ricotta cheese Adds rich texture.
0.5 cup Parmesan cheese Helps bind the filling.
2 cloves Garlic Minced for flavor.
1 medium Onion Finely chopped.

For Seasoning

1 teaspoon Salt
0.5 teaspoon Pepper
1 teaspoon Italian herbs (basil, oregano)

Optional Extras

0.5 teaspoon Red pepper flakes For a hint of spice.
0.5 cup Breadcrumbs Adds crunch to the filling.

Equipment

Oven
skillet
baking sheet
mixing bowl

Method

How to Make Spinach & Ricotta Stuffed Bell Peppers

Preheat your oven to 375°F.
Slice tops off bell peppers and remove seeds. Brush with olive oil.
Arrange peppers cut-side down on a baking sheet; roast for 8–10 minutes.
In a skillet, heat oil; cook onion and garlic until fragrant.
Add spinach to the skillet; cook until wilted.
Mix ricotta, Parmesan, spinach mixture, herbs, salt, and pepper in a bowl.
Stuff the roasted peppers with the ricotta-spinach filling.
Bake stuffed peppers at 375°F for 15–18 minutes.
Let rest for 5 minutes, then serve warm.

Nutrition

Serving: 1pepperCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 1000IUVitamin C: 120mgCalcium: 30mgIron: 2mg

Notes

Optional: Drizzle with balsamic reduction for added flavor.

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