Description
Irresistible Ricotta Stuffed Peppers are a healthy, low-carb, and flavorful dish featuring bell peppers filled with a creamy ricotta cheese mixture combined with vegetables and quinoa or cauliflower rice. This baked dish is versatile, allowing customization for vegan or meat-inclusive variations, making it perfect for a nutritious main course.
Ingredients
Scale
For the Stuffed Peppers:
- 4 large bell peppers (any color: red, yellow, green, or orange)
- 400g (about 14 oz) ricotta cheese
- 1 cup cooked quinoa or cauliflower rice (for a low-carb version)
- 1 small zucchini, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh spinach, chopped
- 1/2 cup shredded mozzarella cheese (optional, for added richness)
- Salt and pepper to taste
- 1/2 tsp dried oregano or Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional, for a little heat)
For the Sauce:
- 1 cup tomato sauce or crushed tomatoes
- 1 tbsp olive oil
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Trim the bottoms slightly if necessary so they stand upright. Parboil the peppers in boiling water for 3-4 minutes to soften slightly, then drain and let cool.
- Make the filling: Heat 1 tablespoon of olive oil in a pan over medium heat. Add chopped onion, zucchini, and garlic and sauté until softened, about 5-7 minutes. Add spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and let cool slightly. In a bowl, mix the cooked vegetables with ricotta cheese, cooked quinoa or cauliflower rice, shredded mozzarella (if using), salt, pepper, and dried oregano or Italian seasoning. Adjust seasoning to taste.
- Stuff the peppers: Fill each pepper with the ricotta and vegetable mixture, packing it in tightly to ensure a good stuffing.
- Prepare the sauce: In a small saucepan, heat olive oil over medium heat. Add tomato sauce or crushed tomatoes, dried basil, salt, and pepper. Simmer gently for 5-10 minutes to blend the flavors well.
- Bake the peppers: Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the stuffed peppers upright in the dish and spoon the remaining tomato sauce over them. Cover the dish with foil and bake for 25-30 minutes or until the peppers are tender and the filling is heated through. For a browned cheese topping, remove the foil and bake uncovered for an additional 5-7 minutes.
- Serve: Garnish with fresh basil or parsley. Serve hot as a main dish or alongside a salad or roasted vegetables for a complete meal.
Notes
- You can add cooked ground meat (chicken, turkey, beef) to the filling for added protein.
- Use plant-based ricotta or tofu instead of dairy ricotta to make the dish vegan.
- Experiment with herbs like thyme, rosemary, or a splash of lemon juice to enhance the flavor.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- Ensure peppers stand upright in the baking dish to prevent spillage during baking.
