Ingredients
Scale
- 4 medium bell peppers (any color)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cooked quinoa or rice
- 1 cup fresh spinach (chopped)
- 1/4 cup fresh basil (chopped)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- to taste Salt and pepper
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Set aside.
- In a large mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, cooked quinoa, spinach, basil, olive oil, garlic, salt, and pepper. Mix until well combined.
- If you like a bit of heat, add in the red pepper flakes.
- Stuff each pepper generously with the ricotta mixture, pressing down slightly to pack it in.
- Place the stuffed peppers in a baking dish and add a splash of water to the bottom to help steam them.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the tops are golden brown.
- Let them cool for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 40