If you love rich, cheesy, vegetable-packed comfort food, these Creamy Spinach and Ricotta Stuffed Peppers will quickly become a favorite. They’re warm, creamy, satisfying, and bursting with flavor in every bite. Sweet bell peppers are roasted until tender and filled with a silky mixture of ricotta, spinach, Parmesan, herbs, and melty mozzarella — a luxurious blend that’s both nourishing and indulgent. This recipe brings together the coziness of baked pasta and the lightness of fresh vegetables, making it perfect for weeknight dinners, meatless meals, holiday sides, or elegant entertaining. It’s hearty enough to serve as a main dish but versatile enough to pair beautifully with almost anything.
Why You’ll Love Creamy Spinach and Ricotta Stuffed Peppers
These stuffed peppers hit the perfect balance between creamy, cheesy comfort and delicious vegetable freshness.
- The ricotta and spinach mixture is silky, rich, and beautifully seasoned.
- Peppers become naturally sweet and tender as they bake.
- The recipe is meatless, high-protein, and kid-friendly.
- It’s easy to customize with herbs, spices, or extra veggies.
- They bake beautifully and look stunning on the table.
Why You Should Try This Recipe
These stuffed peppers are surprisingly easy, incredibly flavorful, and perfect for meal prep. The filling requires just a few ingredients, and the peppers can be prepared ahead of time and baked when ready. Whether you’re vegetarian, looking to add more veggie-forward meals, or just love a creamy, cheesy dish — this recipe is comforting without being heavy.
Ingredients You’ll Need
- 4 large bell peppers, halved and seeds removed
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1 cup chopped spinach (fresh or thawed & drained)
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves, minced
- ½ tsp Italian seasoning
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
- 1 cup marinara sauce (optional for serving)
- Extra mozzarella or Parmesan for topping
How to Make Creamy Spinach and Ricotta Stuffed Peppers
- Prep the Peppers: Preheat oven to 375°F (190°C). Brush pepper halves lightly with olive oil. Place them in a baking dish, cut side up.
- Make the Filling: In a bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, garlic, Italian seasoning, onion powder, salt, and pepper. Mix until creamy and fully combined.
- Stuff the Peppers: Spoon the ricotta mixture into each pepper half, filling them generously.
- Add Optional Sauce: Pour marinara sauce into the bottom of the baking dish for extra flavor and moisture (optional but delicious).
- Bake: Cover with foil and bake for 25 minutes. Remove foil, add extra mozzarella, and bake an additional 15–20 minutes until peppers are tender and the tops are golden and bubbly.
- Serve: Garnish with fresh basil, parsley, or a sprinkle of Parmesan.
Nutritional Information (Estimated per stuffed pepper half)
- Calories: 195
- Protein: 13g
- Carbs: 10g
- Fat: 12g
- Fiber: 2g
- Sodium: 320mg
Tips for the Best Stuffed Peppers
- Drain spinach well to avoid watery filling.
- Use whole-milk ricotta for the creamiest texture.
- Pre-roast peppers for 10 minutes if you prefer them very soft.
- Add marinara to the baking dish to enhance flavor and keep peppers moist.
- Mix in herbs like basil or thyme for extra aroma.
- Let peppers rest 5 minutes before serving to allow filling to set.
Variations & Substitutions
- Add Protein: Mix ricotta with shredded chicken, cooked sausage, or ground turkey.
- Make It Spicy: Add crushed red pepper flakes or diced jalapeños.
- Low-Carb Option: Skip marinara or use sugar-free sauce.
- Herby Version: Add chopped basil, rosemary, or oregano.
- Veggie Boost: Add mushrooms, zucchini, or roasted tomatoes.
- Keto-Friendly: Use full-fat ricotta and extra mozzarella.
What to Serve with Stuffed Peppers
- Garlic bread or toasted baguette
- Caesar salad or mixed greens
- Roasted vegetables
- Pasta dishes like fettuccine or orzo
- Tomato basil soup
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
Common Mistakes to Avoid
- Using watery spinach: Always squeeze out excess moisture.
- Overbaking the filling: The ricotta mixture can dry out — bake just until set.
- Not seasoning enough: Ricotta needs herbs and salt to shine.
- Cutting peppers unevenly: They won’t bake uniformly.
- Skipping the egg: It helps bind the filling together.
Storing Tips for the Recipe
- Store in the refrigerator for 3–4 days.
- Reheat in oven or microwave until warm.
- Freeze fully baked peppers for up to 2 months — thaw and reheat in oven.
- Perfect for meal prep — they hold texture beautifully.
Conclusion
These Creamy Spinach and Ricotta Stuffed Peppers are the ultimate combination of comfort and freshness — creamy, cheesy, rich yet veggie-forward. They’re a beautiful, satisfying dish that fits perfectly into busy weeknights, holiday tables, or healthy meal plans. With their smooth ricotta filling and tender roasted peppers, they deliver both elegance and ease in one delicious package.
Recipe FAQ’s
Can I use frozen spinach?
Yes — just thaw and squeeze out all excess water.
What bell pepper color works best?
Red, yellow, and orange are sweeter, while green has a stronger, earthy flavor.
Can I prepare these ahead?
Absolutely — assemble the peppers and refrigerate for up to 24 hours before baking.
Can I use cottage cheese instead of ricotta?
Yes — blend it first for a smoother texture.
Can I make them without egg?
You can, but the filling will be softer and less firm.
Can I add meat?
Yes — cooked ground beef, turkey, or sausage mix well into the ricotta.