Powerful Ricotta Stuffed Peppers Recipe for Weeknights Now Validation 59 chars
Author:admin
Total Time:37 minutes
Yield:4 servings 1x
Description
Ricotta peppers rec for weeknights quick cheesy dinner with bold flavor minimal prep oven baked pairs well with greens ideal for busy families
Ingredients
Scale
4 large bell peppers
1 cup ricotta cheese
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1 large egg, lightly beaten
1 cup fresh spinach, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Zest of ½ lemon
½ cup cooked quinoa or rice
1 cup marinara sauce or crushed tomatoes
1 tablespoon olive oil
Salt to taste
Pepper to taste
Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment and lightly brush with olive oil.
Roast the pepper halves on the prepared sheet for 8–10 minutes, just until the edges start to soften and blister.
Meanwhile, in a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add chopped spinach and cook until just wilted, about 1–2 minutes. Remove from heat.
In a bowl, combine ricotta, mozzarella, Parmesan, egg (if using), lemon zest, parsley, sautéed spinach, quinoa or rice (if using), salt, pepper, and red pepper flakes. Stir until everything is evenly distributed and creamy.
Spoon the filling into each roasted pepper half, pressing gently to mound slightly. Place stuffed peppers into a baking dish and spoon a light layer of marinara or crushed tomatoes on the bottom to prevent sticking and add moisture.
Pour or ladle the remaining marinara around the peppers. Sprinkle a little extra mozzarella on top for a bubbly, golden crust.
Bake for 18–22 minutes, until the filling is set, the peppers are tender, and the cheese is melted and bubbling. If you like a bit more color, broil for 1–2 minutes at the end, watching closely so nothing burns.
Remove from oven and let rest 5 minutes before serving. Serve with a light salad or crusty bread to soak up any sauce.
Notes
Creamy ricotta-filled peppers with spinach, garlic, lemon zest, and a garlicky tomato-based sauce, ready in under 40 minutes for a cozy weeknight dinner.
