Spinach Ricotta Stuffed Peppers Food

VEGETARIAN STUFFED PEPPERS

Steps:

• Preheat oven to 375 F.
• Add cherry tomatoes, 1/2 tablespoon olive oil, salt, and pepper to a 9 x 11 inch oven safe baking dish. Toss them in the pan to combine. Place peppers in the pan and bake for 10 minutes.*
• While the tomatoes and peppers are cooking, heat 1 tbsp of olive oil over medium-high heat and sauté spinach, garlic, and onions until spinach has wilted. Drain the spinach well (I like to use a fine mesh strainer) and set aside in a mixing bowl.
• Add ricotta, red pepper flakes, egg, basil, and lemon zest to the mixing bowl with the spinach and mix until fully combined.
• Remove the peppers from the oven and stuff with the spinach and ricotta mixture. Top each pepper with about half a tablespoon of shredded parmesan cheese.
• Place the stuffed peppers in the oven and bake for about 5 minutes, just until the cheese on top has melted and the peppers are warm all the way through. Don't bake them too long or they will become watery inside!

STUFFED BELL PEPPER RECIPE

Steps:

• Preheat oven to 425.
• Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
• Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
• Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
• Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
• Serve over rice, orzo, or quinoa.

STUFFED PEPPERS WITH BEEF, RICE, SPINACH AND CHEESE

Steps:

• Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
• Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
• Preheat broiler to high.
• Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
• Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

VEGETARIAN SPINACH RICOTTA STUFFED PEPPERS WITH BLISTERED TOMATOES

Steps:

• Preheat oven to 425.
• Place tomatoes in a 9x13 pan and drizzle with 1/2 tablespoon olive oil. Salt and pepper. Set aside.
• Heat remaining 1 1/2 tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
• Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
• Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
• Serve over rice, orzo, or quinoa.

SPINACH-RICOTTA STUFFED SHELLS

Steps:

• Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
• Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
• To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

SPINACH AND RICOTTA STUFFED PEPPERS

Steps:

• 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°F. 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 melt.
• Serve hot.

EASY SPINACH & RICOTTA STUFFED PEPPERS RECIPE

Steps:

• 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.

STUFFED PORK CHOPS WITH RICOTTA AND SPINACH

Steps:

• Preheat oven to 350°F
• In a sauté pan melt better and 1 tablespoon of oil over medium-high heath. Add 2 tablespoons each of garlic and shallot, sauté until soft. Toss in the spinach; cook until wilted. Remove from pan to bowl and let cool.
• Finely chop spinach; return to bowl. Add 1 teaspoon of salt and pepper, the remaining garlic and shallot, and the Parmesan and ricotta cheeses. Mix well.
• Season chops on both sides with remaining salt and pepper: pat seasonings into meat. In a sauté pan heath 1/4 cup of the oil over medium-high heat. Brown chops on both sides in hot oil until golden brown. Remove from pan. Lay chops on their bone sides and cut down the middle of the meat side. Open chops and stuff with spinach mixture. Close chops, use toothpicks to hold both sides together. Tuck spinach back in with a fork if necessary.
• Coat a baking sheet with the remaining 2 tablespoons of olive oil. Place chops on prepared backing sheet. Back for 25 to 30 minutes or until cooked well.

RICOTTA AND SPINACH STUFFED PASTA SHELLS

Steps:

• Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
• Cool slightly.
• Preheat oven to moderate.
• Boil, steam or microwave spinach until just wilted; drain.
• Chop spinach finely, squeeze out excess liquid.
• Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
• Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
• Place pasta shells in dish; sprinkle with parmesan.
• Bake, covered, in moderate oven about 1 hour or until pasta is tender.