Stuffed Bell Pepper Recipe
Servings: 4
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
- 2 TB vegetable oil divided
- 3/4 c diced onion
- 3 c chopped baby spinach chopped – about 6 oz
- salt and pepper to taste to taste
- 2 yellow bell peppers cut in half, seeds removed
- 1 1/2 c ricotta part-skim
- 6 TB parmesan cheese grated
- 10 oz container grape or cherry tomatoes
For the Garnish:
- parmesan cheese grated
- fresh flat parsley or basil
Directions
- Preheat oven to 425.
- Place tomatoes in a 9×13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
- Heat remaining 1½ tablespoons oil in a skillet over medium heat. Sauté onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
- Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
- Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
- Serve over rice, orzo, or quinoa.