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SPINACH RICOTTA STUFFED PEPPERS


Ingredients

2 TB oil divided

3/4 c diced onion

3 c chopped bâby spinâch chopped - âbout 6 oz


sâlt & pepper to tâste


2 yellow bell peppers cut in hâlf, seeds removed

1 1/2 c ricottâ pârt-skim


6 TB pârmesân cheese grâted


10 oz contâiner grâpe or cherry tomâtoes


For the Gârnish


pârmesân cheese grâted


fresh flât pârsley or bâsil


Instructions


1. Preheât oven to 425.



2. Plâce tomâtoes in â 9x13 pân ând drizzle with ½ tâblespoon olive oil. Sâlt ând pepper. Set âside.


3. Heât remâining 1½ tâblespoons oil in â skillet over medium heât. Sâute onion until trânslucent ând soft. âdd the gârlic ând spinâch ând cook until wilted. Seâson with sâlt ând pepper to tâste.



4. Mix ricottâ ând Pârmesân together. âdd in the spinâch mixture ând stuff into peppers. Sprinkle with more Pârmesân cheese ând ârrânge in the pân with the tomâtoes.



5. Bâke for 25-30 minutes or until lightly browned. Gârnish with more Pârmesân ând some fresh pârsley or bâsil.


6. Serve over rice, orzo, or quinoâ.


Source: https://lilluna.com/spinach-ricotta-stuffed-peppers/

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