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.

Cheesy Spinach and Ricotta Stuffed Bell Peppers with Balsamic Glaze

Ingredients

Instructions

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Spoon the ricotta mixture generously into each bell pepper half, slightly mounding the filling.
  5. Sprinkle mozzarella cheese evenly over the top of each stuffed pepper.
  6. Sprinkle parmesan cheese evenly over the top of each stuffed pepper.
  7. Bake for 35-40 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
  8. Remove from oven and let cool slightly before serving.
  9. 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