Spinach & Ricotta Stuffed Peppers
2 largeyellow bell peppers
1/2 cfresh spinach
1/2 cpart-skim ricotta cheese
1/4 cfresh parmesan cheese, grated
1 tspminced fresh garlic
3 Tbspdiced fresh onion
2 slicebacon, cooked & crumbled (optional)
How to Make Spinach & Ricotta Stuffed Peppers
- Preheat oven to 425.
- In 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.
- While 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.
- Combine 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.
- Stuff peppers with cheese mixture and bake for approximately 25 minutes.