Easy Keto Spinach and Ricotta Stuffed Peppers
These spinach and ricotta stuffed peppers are so flavorful and delicious. You won’t be disappointed.
Step up your keto stuffed pepper game with this delicious and easy recipe for spinach and ricotta stuffed peppers. Packed with flavor, these peppers make a perfect weeknight meal. Plus, they’re healthy and low carb, so you can feel good about eating them!
If you’re looking for a new twist on traditional stuffed bell peppers, look no further. This recipe is packed with spinach and ricotta cheese, making it an even healthier option than your usual pepper! You won’t be disappointed.
This recipe is an easy week meal that can feed the whole family. These stuffed peppers are sweet and tender on the outside with a cheesy and creamy filling on the inside; every bite is nothing less but mouthwatering. Add other types of cheese to the equation and the result will be as delicious as this one, my recommendations are cheddar cheese, parmesan or pecorino, and gorgonzola or blue cheese.
Why we love these Keto Stuffed Peppers (and you will too!)
A unique spin on the traditional stuffed pepper
Packed with flavor
Make a delicious keto meal or side dish
Healthy and low carb, so you can feel good about eating them
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Should peppers be blanched before stuffing?
Some people recommend blanching peppers before stuffing them, but it’s not necessary. If you want to blanch them, simply boil them for a few minutes until they’re softened. However, if you’re short on time, you can skip this step and the peppers will still be delicious!
What do you serve with spinach and ricotta stuffed peppers?
These keto stuffed peppers make a great meal on their own, but you can also serve them with a side dish. Some good options include:
- Steamed or roasted vegetables
- Salad
- Spaghetti squash
- Cauliflower rice
The possibilities are endless! These stuffed peppers are sure to become a family favorite. Enjoy!
How do you reheat stuffed peppers?
If you have leftovers, you can reheat them in the oven or microwave. If you’re reheating them in the oven, place them in a baking dish and cover them with foil. Bake at 350 degrees for about 20 minutes or until heated through. If you’re microwaving them, place them in a microwave-safe dish and cook on high for 3-5 minutes or until heated through.
Quick Recipe Overview
Why this is the best spinach and ricotta stuffed peppers: This is a top rated recipe that’s easy to make healthy recipe.
Number of Servings: 12
How Long It Takes: About 30 minutes
Equipment You’ll Need: baking sheet, skillet, cheese grater, wooden spoon
Ingredients You’ll Need for Stuffed Peppers with Ricotta Cheese
- 4 red bell peppers
- 2 yellow onions
- 4 garlic cloves
- 4 cups fresh spinach
- 12 ounces ricotta
- 2 1/2 cups mozzarella, divided
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
How to Make Ricotta Stuffed Peppers
Step 1: Preparing the Bell Peppers
Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375 degrees. Then turn them and bake them for another 5-10 minutes or until peppers are fork-tender.
Step 2: Making the Stuffed Peppers Mixture
In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
Step 3: Assembling Ricotta Stuffed Peppers
Once the red bell peppers are fork-tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
Place them in the oven for 8-10 minutes for the cheese to gratin.
Step 4: Finish and Enjoy!
Serve them hot.
Recipe Tips
- Keeping the pepper stalks will help them to keep their shape till the end.
Nutrition for Spinach & Ricotta Stuffed Peppers
Serves 12
Calories 143, Total C 6g, Fiber 1g, Net C 5g, Sugars 3g, Fat 9g, Protein 9g
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Easy Spinach & Ricotta Stuffed Peppers Recipe
Ingredients
- 4 red bell peppers
- 2 yellow onions
- 4 garlic cloves
- 4 cups fresh spinach
- 12 ounces ricotta
- 2 1/2 cups mozzarella divided
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375 degrees. Then turn them and bake them for another 5-10 minutes or until peppers are fork-tender.
- In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
- Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
- Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
- Once the red bell peppers are fork-tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
- Place them in the oven for 8-10 minutes for the cheese to gratin.
- Serve them hot.
Notes
- Keeping the pepper stalks will help them to keep their shape till the end.
YuM! These would be fun to try out on the family.
These are delicious.
I made these tonight. They were good. I think I’ll add some ground beef next time since I’m not a big fan of Ricotta and it definitely dominated my taste. And I had to leave them in the oven for about 30 minutes total to get them to brown on top.
They are quite good, but I’m not a big fan of Mozzarella, so next time I make them I think I’ll use feta cheese for a little extra “zing”!
I made these last night, I followed the recipe exactly but used half the spinach and added some leftover rotisserie chicken. DELICIOUS.