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Spinach and Ricotta Stuffed Bell Peppers

Spinach and Ricotta Stuffed Bell Peppers

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients
4 large bell peppers (any color)
1 cup fresh spinach, washed and chopped
1 cup ricotta cheese (preferably low-fat)
1/2 cup shredded mozzarella cheese (optional, for topping)
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Fresh basil leaves for garnish (optional)

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Instructions
Preheat the oven to 375 degrees Fahrenheit.

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with a small amount of olive oil and place them upright in a baking dish.

In a mixing bowl, combine the chopped spinach, ricotta cheese, half of the grated Parmesan cheese, minced garlic, dried oregano, salt, and black pepper. Mix well until all ingredients are thoroughly blended.

Stuff each bell pepper generously with the spinach and ricotta filling, pressing down gently to pack it in. If desired, sprinkle the tops with shredded mozzarella cheese and the remaining Parmesan cheese for an extra layer of flavor.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 5 minutes, or until the cheese is slightly golden and bubbly.

Once cooked, remove from the oven and let the stuffed peppers cool for a few minutes. Garnish with fresh basil leaves if using.

Serve warm, enjoying a delicious, nutritious meal that aligns with a diabetic-friendly dietary plan.

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