Description
Colorful bell peppers stuffed with a creamy ricotta and spinach filling, baked until tender, and topped with a vibrant garlic herb drizzle for a fresh, flavorful meal.
Ingredients
Scale
For the Crust:
- 4 large bell peppers (any color), tops removed and seeded
- 2 cups whole milk ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup olive oil
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Place prepared bell peppers upright in a baking dish.
- In a bowl, mix ricotta, spinach, Parmesan, egg, half the minced garlic, oregano, salt, and pepper until combined.
- Spoon the ricotta mixture evenly into each bell pepper, filling to the top.
- Cover dish with foil and bake for 25-30 minutes, until peppers are tender.
- While baking, whisk olive oil, remaining garlic, parsley, and lemon juice in a small bowl for the drizzle.
- Remove peppers from oven, uncover, and drizzle with the garlic herb mixture before serving.
Notes
You can customize the seasonings to taste.