Vegetarian Spinach Ricotta Stuffed Peppers with Blistered Tomatoes
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Servings: 4
Author: Garnish and Glaze
Ingredients
2tablespoonsoil, divided
3/4cupdiced onion
3clovesgarlic
3cupsfresh baby spinach, chopped
Salt & pepper, to taste
2yellow bell peppers, cut in half, seeds removed
1 1/2cupsricotta, part-skim
6tablespoonsParmesan cheese, grated
10ouncescontainer 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.