These stuffed peppers are sweet and tender on the outside with a cheesy and creamy filling on the inside; every bite is nothing less than mouthwatering!
Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375 °F (191 °C). Then turn them and bake them for another 5-10 minutes or until peppers are fork tender.
In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of 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 and top them with the remaining shredded mozzarella cheese.
Place them in the oven for 8-10 minutes for the cheese to melt.
Serve hot.
Notes
Keeping the pepper stalks will help them to keep their shape till the end.Other cheeses you can add to the mixture: cheddar cheese, parmesan or pecorino and gorgonzola or blue cheese.