Stuffed Bell Pepper Recipe

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

STEP-1

Preheat oven to 425.

STEP-2

Place tomatoes in a 9×13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.

STEP-3

Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.

STEP-4

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.

STEP-5

Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.

STEP-6

Serve over rice, orzo, or quinoa.

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