Ingredients
Scale
- 4 bell peppers
- 4 cups fresh spinach
- 1 tub (15 oz) ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup sliced green onions
- ½ cup chopped fresh basil
- 1 handful chopped flat-leaf parsley
- 1 tsp each dried rosemary, dried thyme, fennel seed, and salt
- ½ tsp pepper
- 2 large eggs
- ½ cup breadcrumbs
- 1 Tbsp olive oil
- 1 Tbsp oil
Instructions
- Preheat oven to 400°F (204°C). Halve bell peppers, remove seeds, and place cut-side up on a parchment-lined baking sheet. Brush with olive oil and bake for 20 minutes until softened. Drain excess water and reduce oven temperature to 350°F (176°C).
- Microwave spinach for 15-30 seconds until wilted; chop roughly. In a mixing bowl, combine spinach with ricotta, mozzarella, parmesan, green onions, basil, parsley, herbs, salt, pepper, and eggs.
- Fill each pepper half with the ricotta mixture until generously packed.
- Mix breadcrumbs with oil; sprinkle over stuffed peppers.
- Bake for another 30 minutes until golden brown. Broil briefly if needed.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper (approx. 200g)
- Calories: 295
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 113mg