Vegetarian Spinach Ricotta Stuffed Peppers With Blistered Tomatoes 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!

SPINACH & RICOTTA STUFFED PEPPERS

Steps:

• 1. Preheat oven to 425.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. Stuff peppers with cheese mixture and bake for approximately 25 minutes.

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.