Tuscan Ricotta Stuffed Peppers
A colorful and nutritious blend of creamy ricotta, spinach, and quinoa stuffed into bell peppers, perfect for a healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 large bell peppers
- 1 cup ricotta cheese
- 1 cup cooked quinoa or rice
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the peppers and remove the seeds.
- Mix the ricotta cheese, quinoa (or rice), spinach, sun-dried tomatoes, parmesan cheese, minced garlic, oregano, salt, and pepper until well combined.
- Stuff each pepper with the ricotta mixture.
- Place the stuffed peppers in a baking dish and drizzle with olive oil.
- Bake for 25-30 minutes until the peppers are tender.
- Let cool for a few minutes before serving.
Notes
Serve warm with a drizzle of balsamic glaze or fresh herbs. Store leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://cookingwithmayaa.com/tuscan-ricotta-stuffed-peppers/