Cheesy Spinach and Ricotta Stuffed Bell Peppers with Balsamic Glaze
Vibrant bell peppers filled with a creamy ricotta and spinach mixture, topped with melted mozzarella, and drizzled with a tangy balsamic glaze.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Halve the bell peppers lengthwise and remove the seeds. Lightly brush the inside of each pepper half with olive oil to encourage softening during baking. Place them cut-side up in a baking dish.
- In a bowl, combine ricotta cheese, spinach, pasta sauce, onion powder, garlic powder, basil, salt, and pepper. Mix well to ensure even distribution of flavors.
- Spoon the ricotta mixture generously into each bell pepper half, slightly mounding the filling.
- Sprinkle mozzarella cheese evenly over the top of each stuffed pepper.
- Sprinkle parmesan cheese evenly over the top of each stuffed pepper.
- Bake for 35-40 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
- Remove from oven and let cool slightly before serving.
- Drizzle balsamic glaze over the stuffed peppers just before serving for a touch of sweetness and acidity.
Cuisine: Italian
Suitability: vegetarian
Prep Time: 25 mins
Cook Time: 40 mins
Serving Size: 3
Meal Type: dinner