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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
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
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
Yellow Bell Peppers
2 whole yellow bell peppers
halved and deseeded
Diced Onion
3/4 cup diced onion
Baby Spinach
3 cups baby spinach
Grated Parmesan Cheese
6 tbsp grated parmesan cheese
SERVING
Fresh Basil Leaves
fresh basil leaves
for garnishing
Grated Parmesan Cheese
grated parmesan cheese
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.
Health Info
Macros
55g
CARBS
62g
FAT
39g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
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?