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Quinoa-Stuffed Golden Bell Peppers with Spinach and Ricotta

Treat your taste buds with a delightful vegetarian dish that promises a fusion of tangy tomatoes, creamy ricotta, gentle spinach, and hearty quinoa cradled in sweet, baked yellow bell peppers. A final sprinkle of Parmesan cheese and basil leaves will whisk you away to an Italian Riviera. This dish i...
4
1 hr
TOTAL TIME
888
CALORIES
$3.21
PER SERVING
Quinoa-Stuffed Golden Bell Peppers with Spinach and Ricotta
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Ingredients
TOMATOES
4 SERVINGS
Olive Oil
1/2 tbsp olive oil
Black Pepper
1/4 tsp black pepper
Grape Tomatoes
10 oz grape tomatoes
Salt
1/4 tsp salt
STUFFED PEPPERS
Grated Parmesan Cheese
6 tbsp grated parmesan cheese
Olive Oil
1 1/2 tbsp olive oil
Ricotta Cheese
1 1/2 cups ricotta cheese
Salt
1/2 tsp salt
Garlic
3 cloves garlic
minced
Black Pepper
1/2 tsp black pepper
Baby Spinach
3 cups baby spinach
Yellow Bell Peppers
2 whole yellow bell peppers
halved and deseeded
Diced Onion
3/4 cup diced onion
SERVING
Grated Parmesan Cheese
grated parmesan cheese
for garnishing
Fresh Basil Leaves
fresh basil leaves
for garnishing
BASE
Dry Quinoa
1 cup dry quinoa
Directions
TOMATOES
20 min
PREP TIME
40 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 425 degrees Fahrenheit. Spread the grape tomatoes in a baking pan and drizzle with olive oil. Season with salt and pepper. Set aside.
QUINOA
2
In a small pot, bring 2 cups of water to a boil. Add the dry quinoa, reduce heat to low, cover the pot, and let it simmer for 15 minutes or until the quinoa is cooked.
STUFFED PEPPERS
3
In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they turn translucent and soft.
4
Add the minced garlic to the skillet and sauté for a minute until fragrant. Then, add the fresh baby spinach and cook until wilted. Season the mixture with salt and pepper.
5
In a bowl, mix together the ricotta cheese and the Parmesan. Stir in the spinach mixture.
6
Fill each halved yellow bell pepper with the spinach and cheese mixture. Sprinkle with extra Parmesan cheese and place the stuffed bell peppers in the pan with the seasoned tomatoes.
7
Bake for about 25-30 minutes or until the tops are lightly browned.
SERVING
8
Serve each stuffed bell pepper over a bed of cooked quinoa, garnished with extra Parmesan cheese and some fresh basil leaves.
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Health Info
Macros
55g
CARBS
62g
FAT
39g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
Do peppers need to be cooked before stuffing?
How long does it take to soften peppers in the oven?
Can Stuffed Peppers be Made in a Crockpot?
What kind of rice is best for stuffed peppers?
How do you store and reheat leftover stuffed peppers?