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A white plate holds four vibrant red and yellow Spinach and Ricotta Stuffed Peppers, baked until golden brown and garnished with fresh basil.
Layla

Cheesy Spinach and Ricotta Stuffed Bell Peppers

These vibrant bell peppers are generously filled with a creamy, flavorful blend of ricotta, spinach, Parmesan, and mozzarella, then baked in a rich marinara sauce until tender and bubbly. A satisfying vegetarian main that's both hearty and fresh.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 large bell peppers any color, cut lengthwise in half, seeds and membranes removed
  • 2 tbsp olive oil
  • 1/2 yellow onion finely diced
  • 3 cloves garlic minced
  • 10 oz frozen chopped spinach thawed and thoroughly squeezed dry OR 1 lb fresh spinach, cooked down and squeezed dry
  • 15 oz whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/2 cup shredded mozzarella cheese plus more for topping
  • 1 large egg lightly beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch nutmeg (optional)
  • 1/4 tsp red pepper flakes (optional)
For the Sauce
  • 24 oz marinara sauce your favorite brand
For Garnish
  • 2 tbsp fresh parsley or basil chopped (optional)

Equipment

  • Large Baking Dish (9x13 inch)
  • Large Mixing Bowl
  • Cutting board
  • Sharp knife
  • Large skillet

Method
 

Prepare the Peppers
  1. Preheat your oven to 375°F (190°C).
  2. Lightly oil a 9x13 inch baking dish. Pour about half of the marinara sauce into the bottom of the dish, spreading it evenly.
Make the Filling
  1. Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes.
  2. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the thoroughly squeezed dry spinach, whole milk ricotta cheese, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, lightly beaten egg, salt, black pepper, nutmeg (if using), and red pepper flakes (if using).
  4. Add the cooled onion and garlic mixture to the spinach and ricotta mixture. Stir well until all ingredients are thoroughly combined.
Stuff and Bake
  1. Arrange the bell pepper halves cut-side up in the prepared baking dish with the marinara sauce.
  2. Generously spoon the spinach and ricotta filling into each bell pepper half, mounding it slightly.
  3. Pour the remaining marinara sauce over and around the stuffed peppers.
  4. Cover the baking dish tightly with aluminum foil.
  5. Bake for 30 minutes. Remove the foil, sprinkle additional Parmesan and mozzarella cheese over the tops of the peppers.
  6. Return to the oven, uncovered, and bake for another 10-15 minutes, or until the peppers are tender, the filling is heated through, and the cheese on top is melted and bubbly.
Serve
  1. Carefully remove the baking dish from the oven. Let the stuffed peppers rest for 5 minutes before serving.
  2. Garnish with fresh chopped parsley or basil, if desired. Serve warm.

Notes

These stuffed peppers are delicious served with a side of crusty bread or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave. For a richer flavor, you can roast the bell peppers for 10-15 minutes before stuffing them.