Gluten-Free Spinach and Ricotta Stuffed Peppers

If you’re looking for a dish that’s not only delicious but also gluten-free, look no further than these Spinach and Ricotta Stuffed Peppers. This vibrant recipe combines the creaminess of ricotta with the earthy flavor of spinach, all wrapped in a tender bell pepper. It’s the perfect option for a nutritious meal that will satisfy your taste buds.

These stuffed peppers are not only visually appealing with their bright colors, but they also pack a punch in terms of flavor. Imagine cutting into a perfectly baked pepper to reveal a creamy, cheesy filling that’s both comforting and healthy. Whether you’re serving them for a family dinner or a cozy gathering with friends, they are sure to impress.

Delicious and Nutritious Stuffed Peppers

A plate of gluten-free spinach and ricotta stuffed peppers, garnished with basil, on a wooden table.

These Spinach and Ricotta Stuffed Peppers are a delightful combination of flavors and textures. The creamy ricotta cheese blends beautifully with the fresh spinach, creating a filling that is rich yet light. Each bite offers a savory taste, enhanced by the natural sweetness of the roasted bell peppers.

Ingredients

4 large bell peppers (any color)
1 cup ricotta cheese
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup marinara sauce (for drizzling, optional)
Fresh basil for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
Make the Filling: In a bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, beaten egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Stuff the Peppers: Fill each pepper with the spinach and ricotta mixture, pressing down gently to pack it in.
Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is slightly golden.
Serve: Drizzle with marinara sauce if desired, garnish with fresh basil, and enjoy your delicious stuffed peppers!