Description
Learn how to make delicious Spinach Ricotta Stuffed Peppers with this easy recipe. Perfect for a wholesome and flavorful meal!
Ingredients
- – 4 red bell peppers, halved
- – 1 onion, diced
- – 4 cloves of garlic, minced
- – 1/2 teaspoon (3 ml) kosher salt
- – 1/2 teaspoon (3 ml) ground black pepper
- – 1/4 teaspoon (1 ml) ground nutmeg
- – 3 cups (90g) fresh baby spinach, about 340g
- – 12 ounces (340g) ground beef
- – 2 1/2 cups (280g) shredded mozzarella cheese, divided
Instructions
- Slice the red bell peppers in half and remove the seeds. Lay them cut side up in a baking dish suitable for the oven and bake at 375°F (191°C) for 10 minutes. After that, turn them over and continue baking for an additional 5-10 minutes until they are tender.
- While the peppers are baking, warm some olive oil in a large pan over medium heat. Add diced onion and minced garlic, cooking until the onion is soft and see-through. Season with salt, black pepper, and nutmeg, stirring to combine.
- Introduce the spinach to the pan, stirring for 1 to 2 minutes until the leaves have wilted and cooked through.
- Take the skillet off the heat and mix in the ground beef and 1½ cups of the shredded mozzarella cheese.
- When the peppers are tender yet hold their shape, take them out of the oven. Stuff them with the spinach and beef mixture.
- Sprinkle the remaining shredded mozzarella cheese over the filled peppers.
- Return them to the oven for 8-10 minutes or until the cheese is melted, golden, and bubbly.
- Let them cool for 5-10 minutes before serving.
Notes
- – For a vegetarian-friendly option, substitute ground beef with cooked quinoa or lentils for a nutritious twist.
- – Add a pinch of red pepper flakes to the spinach and beef mixture for a spicy kick before stuffing the peppers.
- – Experiment with different cheeses like cheddar or Swiss to create a unique flavor profile.
