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Rachel White

spinach vegetarian stuffed peppers recipe

A fresh spinach vegetarian stuffed peppers recipe that delivers light flavor and satisfying texture with minimal effort. This easy dish creates a nutritious and comforting meal perfect for busy evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pepper Base
  • bell peppers halved and seeded
Spinach Filling
  • cups spinach chopped
  • cup rice cooked
  • cup ricotta
  • cup onion chopped
  • tbsp olive oil
  • tsp garlic powder
  • tsp salt
Optional Topping
  • cup cheese shredded
  • tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat oven to 375°F and place halved peppers on a baking sheet.
  2. Heat oil in a skillet and cook onion and spinach until wilted and tender.
  3. Mix spinach with rice, ricotta, and seasoning until creamy and combined.
  4. Fill peppers evenly with the mixture, pressing gently to pack.
  5. Top with optional cheese and bake until peppers are tender.
  6. Garnish with parsley and serve warm for best flavor and texture.

Notes

Cook spinach longer for softer texture or less for a firmer bite. Avoid overfilling peppers. Freeze stuffed peppers before baking for convenience. Adjust herbs or cheeses for flavor variation. Store leftovers refrigerated up to four days and reheat gently.