These Cheesy Spinach Stuffed Peppers are a simple yet indulgent weeknight favorite, packed with creamy ricotta, melty mozzarella, and nutrient-rich spinach.
Low in carbs and high in plant-based protein and fiber, they make a wholesome, satisfying meal.
Quick to prepare and oven-baked to perfection, they’re perfect for easy dinners, meal prep, or anytime you crave a hearty, veggie-forward dish.
Cheesy Spinach Stuffed Peppers
Equipment
- 1 Baking dish (medium)
- 1 Large skillet
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
- Spatula or Wooden Spoon
Ingredients
- 4 red bell peppers halved and seeded
- 2 tablespoons olive oil
- 2 small yellow onions diced (or 1 large)
- 4 garlic cloves minced
- 4 cups fresh spinach or 14 ounces frozen spinach
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 2 ½ cups shredded mozzarella cheese divided
- 12 ounces ricotta cheese
Instructions
- Preheat Oven and Prepare Peppers: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when the peppers are prepared. While the oven warms up, carefully wash each red bell pepper under cold running water. Slice the peppers in half lengthwise and remove all seeds and white membranes. Arrange the halved peppers cut-side up in a medium baking dish. Drizzle or brush lightly with a small amount of olive oil to help soften and roast them evenly. Place the peppers in the oven and bake for about 10 minutes to slightly tenderize them while keeping their structure intact.
- Heat Oil and Sauté Aromatics: While the peppers are roasting, place a large skillet over medium heat and pour in 2 tablespoons of olive oil. Allow the oil to warm for about a minute until it shimmers. Add the diced yellow onions and minced garlic to the skillet. Stir occasionally, cooking until the onions become soft and translucent and the garlic becomes fragrant, releasing its rich aroma. This step is crucial for building the flavor base of the stuffing.
- Cook Spinach and Season: Once the onions and garlic are softened, add 4 cups of fresh spinach (or 14 ounces of thawed frozen spinach, well-drained) to the skillet. Stir continuously to evenly distribute the greens with the aromatics. Sprinkle in 1 teaspoon of sea salt, ½ teaspoon of black pepper, and ⅛ teaspoon of ground nutmeg. The nutmeg adds a subtle warmth and depth that complements the creamy cheese. Continue cooking until the spinach is fully wilted and any excess moisture has evaporated.
- Incorporate Cheeses: Reduce the skillet heat to low. Gradually stir in 12 ounces of ricotta cheese, followed by 1 ½ cups of shredded mozzarella. Mix continuously to combine the cheeses with the spinach mixture until it becomes creamy, smooth, and fully melted. Taste the mixture and adjust seasoning with additional salt or pepper if desired. This ensures each bite is perfectly balanced and flavorful.
- Stuff the Peppers: Carefully remove the partially roasted peppers from the oven.Using a spoon, divide the creamy spinach and cheese mixture evenly among all pepper halves, gently pressing the filling so it sits nicely within the cavities.Sprinkle the remaining 1 cup of mozzarella evenly over the tops of each stuffed pepper for a golden, bubbly finish during baking.
- Bake Until Golden and Bubbling: Return the stuffed peppers to the oven and bake for an additional 10 minutes, or until the cheese on top has melted completely, turned golden brown, and starts to bubble. The edges of the peppers should have a slight char, enhancing their natural sweetness. Keep an eye on them during the last few minutes to prevent over-browning.
- Serve and Enjoy: Once baked, remove the peppers carefully from the oven using oven mitts. Let them rest for a few minutes to set the filling slightly. Serve warm, either as a satisfying main dish or alongside a fresh salad for a complete, nutrient-rich meal.These stuffed peppers can also be stored in an airtight container in the refrigerator for up to 5 days and reheated in the oven or air fryer for an easy, ready-to-eat dinner later in the week.
Notes
- Net carbs per serving: Approximately 7.5g, making this dish low-carb and keto-friendly.
- Make ahead: You can prepare the spinach-cheese filling up to a day in advance and store it in the refrigerator. Stuff the peppers just before baking.
- Reheating: For best results, reheat in the oven or air fryer at 275°F until warmed through. Microwave is possible but may make the peppers slightly watery.
- Protein variations: Add shredded chicken, cooked shrimp, crab, or sausage to the filling for extra protein without compromising flavor.
- Cheese swaps: For a lighter version, substitute part of the mozzarella with part-skim ricotta or a lower-fat cheese blend.
Chef’s Secrets For Perfect Peppers
The key to achieving tender, flavorful stuffed peppers starts with roasting them before filling.
Pre-baking the peppers slightly softens their walls while keeping them sturdy enough to hold the creamy filling.
Always remove seeds and membranes carefully to prevent bitterness and to create a roomy cavity for the cheese-spinach mixture.
When cooking the filling, keep heat on medium-low once you add the cheeses—this prevents scorching and ensures a smooth, velvety texture.
For deeper flavor, sauté garlic and onions until fragrant before adding spinach; this builds a rich, aromatic base that makes each bite irresistible.
Creative Serving Suggestions And Pairings
These stuffed peppers are versatile enough to shine on their own or as part of a larger meal.
Serve them alongside a crisp green salad, roasted vegetables, or a light tomato soup for a balanced dinner.
For a Mediterranean twist, drizzle a little balsamic glaze over the peppers just before serving.
You can also sprinkle fresh herbs such as parsley, basil, or chives on top to enhance flavor and presentation.
For a heartier option, pair with a side of quinoa, couscous, or garlic mashed cauliflower for a low-carb accompaniment.
Storage Tips For Long-Term Freshness
Store leftover stuffed peppers in an airtight container in the refrigerator for up to five days.
Make sure they have cooled to room temperature before sealing to avoid condensation and sogginess.
If you plan to freeze, wrap each pepper individually in foil or plastic wrap, then place them in a freezer-safe bag or container; they will keep for up to 3 months.
Reheat frozen peppers in the oven at 325°F until warmed through to maintain texture, or thaw in the refrigerator overnight before reheating.
Avoid microwaving frozen peppers as they can become watery and lose their structure.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes! Frozen spinach works well, but make sure it’s fully thawed and excess water is squeezed out before adding it to the filling. This prevents the mixture from becoming too watery.
2. How can I make this recipe vegan?
To make it vegan, substitute ricotta and mozzarella with plant-based alternatives. Nutritional yeast or vegan cheese blends can replicate the creamy, cheesy flavor while keeping the dish plant-based.
3. Can I prepare this recipe in advance?
Absolutely. Prepare the spinach-cheese filling a day ahead and refrigerate. Stuff the peppers just before baking to ensure the peppers remain firm and the filling stays creamy.
4. What is the best way to reheat leftovers?
The oven or air fryer is ideal. Reheat at 275°F until warmed through, which preserves the texture of the peppers and melts the cheese evenly. Microwaving is faster but can make the peppers slightly soggy.
5. Can I add protein to the filling?
Yes, shredded chicken, cooked shrimp, crab, or sausage can be mixed into the filling. Make sure the protein is fully cooked before adding, and adjust seasoning as needed to maintain a balanced flavor.
