Name: Easy Spinach Ricotta Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups fresh spinach; 1 cup ricotta cheese; 4 large bell peppers (any color); 0.5 cups shredded mozzarella cheese; 0.5 cups grated Parmesan cheese; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 teaspoon salt; 0.5 teaspoon black pepper

This spinach ricotta stuffed peppers recipe is exactly the kind of weeknight dinner I want on repeat: bright, cheesy, and unfussy. Tender bell peppers cradle a creamy mixture of ricotta, wilted spinach, a little garlic, and lemon zest, then bake until the tops are golden and the filling is set — comforting without feeling heavy. It’s vegetarian but hearty enough to be the star of the meal, and it scales easily for two or for a crowd.

My husband asks for these every time the peppers are at their peak at the farmers’ market, and our toddler has a weirdly intense love for the browned edges. I made them the night we moved into our first house because I needed an easy, unpack-and-eat dinner; the ritual of stuffing peppers became a moving-in tradition. Now they’re my go-to when I want something that feels a little special but doesn’t require a lot of babysitting.

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Why You’ll Love This Easy Spinach Ricotta Stuffed Peppers

– They come together quickly with mostly pantry + fridge staples, yet look like a thoughtful dinner.
– The ricotta filling is creamy and mild, balanced by lemon zest and a hit of garlic — bright but comforting.
– Peppers roast to tender-sweet perfection while the top crisps slightly, creating a lovely contrast of textures.
– Naturally vegetarian and easy to adapt for gluten-free, low-carb, or higher-protein variations.

Behind the Recipe

I learned early on that the key to these stuffed peppers is controlling moisture. Squeezing or quickly sautéing the spinach keeps the filling from becoming watery, and a touch of lemon and a pinch of nutmeg (optional) brightens the ricotta without overpowering it. People often overstuff peppers; they look prettier with a neat mound rather than a sloppy spillover, and they brown more evenly if there’s a little space on top. Finally, letting them rest a few minutes after coming out of the oven helps the filling set so each pepper slices cleanly.

★Top Reader Reviews

I loved how simple and fresh this came out — the spinach and ricotta filling was creamy and light, and the peppers roasted perfectly. I would add a bit more seasoning or a squeeze of lemon next time, but it's a great weeknight dinner that's easy to customize.

– Marley

Shopping Tips

– Vegetables: Choose firm, evenly shaped bell peppers so they hold the filling well — medium-large sizes are easiest to stuff.
– Dairy: Use whole-milk ricotta for creaminess; low-fat versions can be drier and may need a splash of milk.
– Cheese: If using Parmesan or Pecorino for topping, look for a wedge you can grate fresh — it melts and browns better than pre-grated blends.
– Fresh Herbs: Parsley or basil add a bright lift; buy a small bunch and use what’s freshest rather than pre-packaged herbs that wilt quickly.
– Fats & Oils: Olive oil is perfect here — use extra-virgin for finishing and a regular light olive oil for sautéing to avoid bitter notes.

Prep Ahead Ideas

– Wilt and squeeze the spinach a day ahead, then store it airtight in the fridge; it’ll save 10–15 minutes when assembling.
– Mix the ricotta filling up to 24 hours ahead; keep it chilled and give it a stir before stuffing.
– Hollow the peppers and store them in a container lined with paper towels to absorb any moisture; they’ll be ready to fill straight from the fridge.

Time-Saving Tricks

– Use frozen chopped spinach (thawed and well-drained) when fresh isn’t available — it shortens prep time and reduces waste.
– Grate your cheese and zest lemon while the oven preheats so assembly is smooth and quick.
– If you’re in a rush, halve the peppers and roast cut-side up on a sheet pan — they take less time and are easier to stuff for little hands.

Common Mistakes

– Overlooking excess moisture: I once had a soupy filling because I didn’t squeeze the spinach — a quick press in a towel and you’ll avoid a watery bake.
– Skimping on seasoning: Ricotta is mild; taste and season the filling before stuffing so the flavors aren’t flat after baking.
– Crowding the pan: If the peppers touch, they steam instead of roast, losing those caramelized edges that make them special — give them a bit of breathing room.
– Baking too long: Let them come out when the filling is set and the tops are golden — they continue to firm as they rest.

What to Serve It With

A crisp green salad with a lemony vinaigrette is a classic foil to the creamy filling, or serve alongside warm crusty bread for mopping up every last bit. For heartier meals, a simple orzo tossed with olives and tomatoes or a bowl of roasted potatoes pairs beautifully.

✔Tips & Mistakes

Aim for balance: creamy ricotta, bright acid (lemon or a splash of vinegar), and a salty finish from grated hard cheese. If you overdo the lemon, a pinch of sugar will calm it down; if the filling is bland after baking, drizzle a little good olive oil and a squeeze of lemon to perk it up.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Swap in feta or goat cheese for a tangier filling, or fold in cooked quinoa or farro to stretch the filling and add texture. Ground turkey or crumbled tempeh can make it more protein-forward if you’re not keeping it vegetarian. For a dairy-free version, use a well-drained silken tofu blended with a little nutritional yeast and lemon.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes. Thaw it completely and squeeze out as much liquid as possible in a clean towel or cheesecloth before folding it into the ricotta — otherwise the filling will be watery.

How do I make this dairy-free or vegan?

Use a blended silken tofu or a commercial dairy-free ricotta substitute, and omit or swap the grated hard cheese for nutritional yeast for a savory punch; add lemon and salt to brighten the filling.

Can I freeze these stuffed peppers?

Yes — freeze them unbaked on a sheet pan until firm, then transfer to a container. Bake from frozen, adding extra time and covering with foil until heated through to avoid over-browning.

What peppers work best?

Bell peppers are ideal for their size and sweetness; mini sweet peppers are cute for appetizers, and poblano or cubanelle give a slightly smokier flavor if you want more depth.

My filling was bland — how can I fix it?

Taste and adjust before stuffing: add salt, pepper, lemon zest, or a sprinkle of grated Parmesan. If it’s still lacking after baking, a drizzle of good olive oil and a squeeze of lemon brightens everything.

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