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Spinach and Ricotta Stuffed Peppers are cheesy, flavorful, and easy to make! This quick dinner recipe is perfect for those who are counting their carbs or just want something on the lighter side that still hits the spot.
Low carb, meatless, and satisfying as can be – those are just a few ways to describe these spinach and ricotta stuffed peppers! Loaded with nutrients from the peppers and spinach, this recipe leans towards the healthier side while still being decadently warm and cheesy. And while you can certainly serve these stuffed peppers as an entree, they also work as a side dish!
I love when comforting recipes also double as healthy ones. I mean, they really just check all the right boxes! Nutritious, filling, flavorful, and comforting. This recipe really has it all! With all that delicious ricotta cheese, it’s hard for anyone not to want a second serving of these stuffed peppers. The spinach and peppers are just vitamin-packed (and tasty) bonuses.
If you’re on a low-carb diet, you’re going to love adding this stuffed pepper recipe to your weeknight routine. Honestly, I eat plenty of carbs, and I still make these peppers on a weekly basis! They’re just so easy to whip up and I never feel weighed down after enjoying one or two of them, yet they keep me nice and full for quite a while.
Ingredients
- Red bell peppers – While you can use another color of pepper, I prefer the red ones because of their vibrant color and slight natural sweetness that helps balance all of the savory flavors.
- Yellow onions – In a pinch, you can substitute these with white onions.
- Garlic – Fresh is best, but pre-minced works as well.
- Baby spinach – This MUST be fresh, not canned or frozen.
- Ricotta cheese – This smooth, creamy, mildly flavored cheese is ideal for filling these peppers.
- Mozzarella – Make sure it’s a whole milk mozzarella for the creamiest results.
- Spices – You’ll need a medley of ground nutmeg, freshly cracked black pepper, and a pinch of kosher salt.
Tips for stuffed peppers
- Keep the stalks on the bell peppers if you can. They help the pepper hold its shape while it cooks.
- Use a sharp knife to cut around the stem to easily remove the core.
- It’s okay to over-stuff it a little because as it cooks, the ingredients will shrink down (as will the pepper itself).
Can I stuff the peppers with something else?
Adding ground beef into the cheese and spinach mixture would be a nice way to get additional protein and flavor!
What should I serve spinach and ricotta stuffed peppers with?
If you’re serving these peppers as a side dish, pair them with an entree like Lemon Basil Chicken to keep things fresh and low in carbs.
If you’re not afraid of a come carbs, consider a pasta dish like Baked Ziti!
How long will spinach and ricotta stuffed peppers stay fresh?
In an airtight container in the fridge, these stuffed peppers will stay fresh for about 3 days.
To reheat them, pop them back into an oven preheated to 350°F for about 10 minutes (possibly longer) until they’re warmed through.
No carbs? No problem!
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Spinach and Ricotta Stuffed Peppers
Equipment
Ingredients
- 4 red bell peppers, halved
- 1 onion, diced
- 4 cloves of garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 3 cups (120 g) fresh baby spinach, about 12 ounces
- 12 ounces (340 g) ricotta cheese
- 2 ½ cups (280 g) shredded mozzarella cheese, divided
Instructions
- Cut red bell peppers into halves and remove the seeds. Place them skin side down in an oven-safe baking dish and bake them for 10 minutes at 375 °F (191 °C). After 10 minutes, flip and bake them for another 5-10 minutes or until peppers are fork tender.4 red bell peppers
- In the meantime, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Then add salt, black pepper, and ground nutmeg. Stir to incorporate.1 onion, 4 cloves of garlic, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Add the spinach and stir for 1 to 2 minutes until spinach is evenly cooked and wilted.3 cups (120 g) fresh baby spinach
- Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.12 ounces (340 g) ricotta cheese, 2 ½ cups (280 g) shredded mozzarella cheese
- Once the red bell peppers are fork tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture.
- Top the stuffed peppers with the remaining shredded mozzarella cheese.
- Place them in the oven for 8-10 minutes or until the cheese has melted and is browned and bubbly.
- Allow to cool for 5-10 minutes then serve.
This one is a keeper for me. I used part-skim ricotta and reduced fat mozzarella and it was still creamy and delicious… and very filling.
Serving size says 1 stuffed pepper, is this half of a pepper or two halves to make a whole? Just checking for meal prep if I’m eating this for 8 days or 4 days lol
Haha, good question. it is for 2 halves that make a whole.
Am going to add one or two diced chicken sausage
Hi, could I use cottage cheese instead of ricotta?
Yes! That’d be a great substitute.
Thank you
DELICIOUS!!! Followed your suggestion and added 1 pound of ground chicken to pan with onions and garlic and spinach.. Soooo good. Hubby loved it too. Definitely a keeper. Thanks so much
Hello… the recipe calls for four bell peppers. Is it four halves or four whole peppers? The photo shows four halves.
Thanks,
Nick
hi, it’s four whole peppers. the photo focuses on four halves but you can see in the baking dish there are more.