Zucchini 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 medium zucchini, grated
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 clove garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup grated Parmesan cheese (optional for topping) 
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. In a mixing bowl, combine the grated zucchini, ricotta cheese, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
4. Drizzle the olive oil over the mixture and stir again to incorporate the oil thoroughly.
5. Stuff each bell pepper with the ricotta and zucchini mixture, pressing down gently to pack it in.
6. Place the stuffed peppers upright in a baking dish. If desired, sprinkle the tops with grated Parmesan cheese.
7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 5 minutes, or until the tops are lightly golden and the peppers are tender.
9. Remove from the oven and let cool for a few minutes before serving.
Enjoy a delicious, low-carb, and diabetic-friendly lunch with these flavorful stuffed bell peppers!
