Vegetarian Spinach Ricotta Stuffed Peppers

I first shared these Spinach Ricotta Stuffed Peppers on Lil’ Luna where I am a contributor.  Enjoy these easy-to-make Vegetarian Spinach Ricotta Stuffed Peppers with Blistered Tomatoes for a beautiful and healthy vegetarian meal.

Vegetarian Spinach Ricotta Stuffed Peppers with Blistered Tomatoes

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We eat a lot of meat in our home but occasionally we enjoy a yummy meatless meal. With lots of cheese, of course. Hello Artichoke, Tomato, & Spinach Pizza and Pasta con Broccoli! I love cheese and am so grateful I’m not allergic or intolerant. Seriously, like the only meals I eat that don’t have some sort of dairy are Asian. If you like cheese as much as I do and are trying to limit your meat intake then you’ll love these Vegetarian Spinach Ricotta Stuffed Peppers with Blistered Tomatoes!

Red peppers are a staple in our home but our favorites are yellow and orange. They’re my favorite to eat raw because they are little milder and sweeter. Most recipes where you cook peppers call for red or green bells but I’ve been using the orange and yellow peppers a lot in recipes like traditional stuffed peppers and Southwest Cornbread Sloppy Joes. 

Cooking when my kids are at home and awake is next to impossible so recipes like these Vegetarian Spinach Ricotta Stuffed Peppers that I can prep while Carly is at school and Natalie is napping is an answer to my prayers. Then all you have to do is pop them in the oven 30 minutes before you want to eat.

So, what’s inside these peppers? Well, obviously spinach and ricotta cheese but also onions, garlic, and Parmesan cheese. So yummy! Before adding the stuffed peppers to the pan, toss the tomatoes into the 9×13 pan. Drizzle with a little olive oil and then salt and pepper. Add the stuffed peppers to the pan with the tomatoes and then bake!

Meanwhile, make some Orzo Rice. Or you can serve it over rice or quinoa. My family loves Orzo Rice. The orzo is toasted in butter until golden and then you add the rice and chicken broth. So flavorful! 

Vegetarian Spinach Ricotta Stuffed Peppers with Blistered Tomatoes

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5 from 2 votes

Vegetarian Spinach Ricotta Stuffed Peppers with Blistered Tomatoes

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Author Garnish & Glaze

Ingredients

• 2 tablespoons oil divided
• 3/4 cup diced onion
• 3 cloves garlic
• 3 cups fresh baby spinach chopped
• Salt & pepper to taste
• 2 yellow bell peppers cut in half, seeds removed
• 1 1/2 cups ricotta part-skim
• 6 tablespoons Parmesan cheese grated
• 10 ounces container grape or cherry tomatoes

For the Garnish:

• Parmesan cheese grated
• Fresh flat parsley or basil

Instructions

• Preheat oven to 425.
• Place tomatoes in a 9x13 pan and drizzle with 1/2 tablespoon olive oil. Salt and pepper. Set aside.
• Heat remaining 1 1/2 tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
• Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
• Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
• Serve over rice, orzo, or quinoa.

Adapted from: Al dente Gourmet

For more delicious vegetarian recipes, try these:

• Vegetarian Black Bean Enchilada Casserole
• Broccoli Alfredo Stuffed Shells
• Zucchini Burrito Boats