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–+ servings
Nicole Grace

Stuffed Bell Peppers with Ricotta and Spinach: A Delightful Recipe!

A delightful recipe for stuffed bell peppers filled with ricotta cheese, fresh spinach, and quinoa, topped with marinara sauce and mozzarella cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped
  • 1 cup cooked quinoa
  • 1 cup marinara sauce
  • 4 large bell peppers any color
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil

Method
 

  1. Preheat your oven to 375°F.
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, cooked quinoa, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
  4. Drizzle olive oil in a baking dish and spread 1/2 cup of marinara sauce on the bottom.
  5. Stuff each bell pepper with the ricotta mixture and place them upright in the baking dish.
  6. Top each stuffed pepper with the remaining marinara sauce and sprinkle shredded mozzarella cheese over the top.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  9. Let cool for a few minutes before serving.

Nutrition

Serving: 1stuffed bell pepperCalories: 320kcalCarbohydrates: 30gProtein: 16gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 600mgFiber: 6gSugar: 4g

Notes

  • For a spicier version, add crushed red pepper flakes to the ricotta mixture.
  • You can substitute the quinoa with cooked rice or couscous for a different texture.

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