Ricotta Spinach Stuffed Peppers Recipe

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2 tablespoons oil, divided

¾ cup diced onion

3 cloves garlic

3 cups packed fresh baby spinach, chopped (about 6 ounces)

Salt & pepper, to taste

2 yellow bell peppers, cut in half, seeds removed

1½ cups ricotta, part-skim

6 tablespoons Parmesan cheese, grated

10 ounces container grape or cherry tomatoes

For the Garnish:

Parmesan cheese, grated

Fresh flat parsley or basil


Get full recipe >> Ricotta Spinach Stuffed Peppers @ Lil’Luna

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