Spinach & Ricotta Stuffed Peppers
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- 2 large
- yellow bell peppers
- 1/2 c
- fresh spinach
- 1/2 c
- part-skim ricotta cheese
- 1/4 c
- fresh parmesan cheese, grated
- 1 tsp
- minced fresh garlic
- 3 Tbsp
- diced fresh onion
- 2 slice
- bacon, cooked & crumbled (optional)
1Preheat oven to 425.
2In a small skillet, add the spinach with 1/4 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
3While the spinach is wilting, slice peppers into quarters, discarding seeds and carefully removing any membrane with a sharp knife. Place cut side up on baking sheet.
4Combine the ricotta and Parmesan cheeses in a medium sized bowl. Add the onion, garlic and spinach. Combine well. If you opted for the bacon, add it to the cheese mixture and combine.
5Stuff peppers with cheese mixture and bake for approximately 25 minutes.