Stuffed peppers are a delightful dish that brings together a medley of flavors and cultural influences. From the Mediterranean to Latin America and beyond, this culinary creation has a rich history and has evolved into countless variations around the world. In this blog post, we’ll explore the background and evolution of stuffed peppers, highlighting their diverse origins, ingredients, and preparation methods.
In recent years, stuffed pepper recipes have undergone innovative transformations to accommodate various dietary preferences and culinary trends. Vegetarian and vegan options have gained popularity, featuring creative fillings like quinoa, lentils, or mushrooms. Additionally, there has been a rise in lighter versions, such as grilled or baked stuffed peppers, which offer a healthier alternative to traditional fried recipes.
Inspired by the WW recipe for Spinach & Ricotta Stuffed Peppers by Millie Peartree, this recipe was recreated using our homegrown bell peppers, and at only 6 points per serving makes a fantastic meal. This vegetarian version brings together the creamy richness of ricotta cheese with the vibrant freshness of spinach, creating a delightful combination that is both satisfying and flavorful.
Our batch of stuffing provided us enough to fill 5 more pepper halves, making 11 servings. I suppose our peppers were smaller than the recipe calls for, so it seems 2 stuffed small peppers would equal 1 large stuffed pepper.
6 Point(s) – Total Time: 58 min – Prep Time: 20 min – Cook Time: 38 min – Serves: 6
Ingredients
- 3 large, orange, red, or yellow, cut in half, seeded Bell peppers
- 1½ Tbsp Olive oil
- ½ small, finely chopped Uncooked onion
- 2 cups, or grape tomatoes Cherry tomatoes
- 8 oz, finely chopped Mushrooms
- 4 cups roughly chopped Baby spinach
- 6 cloves, finely chopped Garlic clove
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- ¼ tsp, optional Crushed red pepper flakes
- 1½ cups Part skim ricotta cheese
- ½ cups, divided Grated Parmesan cheese
- 1 items, large Eggs
- ½ tsp Italian seasoning
- 2 Tbsp, or parsley, for garnish Basil
Procedure Steps
- Preheat oven to 425℉. Place pepper halves, cut side up, in a small roasting pan or glass baking dish.
- Heat oil in a large skillet over medium heat. Add onion; sauté until translucent, about 5 minutes. Add tomatoes and mushrooms; sauté until tender, mashing tomatoes with a wooden spoon about 5 minutes. Add spinach; cook, stirring a few times, until wilted, 2 to 3 minutes. Add garlic; cook, stirring, until fragrant. 30 seconds to 1 minute. Remove from heat; stir in salt, black pepper, and red pepper flakes.
- In a large bowl, combine ricotta, 6 tbsp Parmesan, egg, and Italian seasoning. Add onion mixture; stir to combine.
- Evenly divide ricotta mixture (about ½ cup each) between pepper halves; sprinkle each with ½ tbsp remaining Parmesan. Bake until peppers are tender and lightly browned, 25 to 30 minutes. Garnish parsley or basil; serve.
- Serving size: 1 pepper half
