Ingredients
Scale
- 4 bell peppers (any color)
- 4 cups fresh spinach
- 1 tub (15 oz) ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 2 large eggs
- ½ cup sliced green onions
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt
- ½ tsp pepper
- ½ cup breadcrumbs
- 2 Tbsp olive oil
Instructions
- Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise and remove seeds. Place them cut side up on a parchment-lined baking sheet and brush with olive oil.
- Bake the peppers for about 20 minutes until they start to soften. Drain any excess water and reduce the temperature to 350°F (176°C).
- While the peppers bake, microwave the spinach until wilted (15-30 seconds). Chop it, then mix it with ricotta, mozzarella, parmesan, eggs, green onions, herbs, and seasonings in a bowl.
- Fill each pepper with the ricotta mixture evenly. Combine breadcrumbs with olive oil and sprinkle on top.
- Bake for an additional 30 minutes or until golden brown; broil if necessary for extra browning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 100mg