Ricotta Stuffed Peppers Keto Gluten Free Vegetarian Recipes

EASY SPINACH & RICOTTA STUFFED PEPPERS RECIPE

Steps:

• Chop red bell peppers in halves and remove their seeds. Place them upside down in an oven-safe tray and bake them for 10 minutes at 375 degrees. Then turn them and bake them for another 5-10 minutes or until peppers are fork-tender.
• In the meantime, chop onion and garlic into small pieces. Heat olive oil in a large skillet over medium heat. Add chopped onion, salt, and garlic and sauté until onion is translucent. Then add ground black pepper and freshly ground nutmeg.
• Add fresh spinach and stir for 1 to 2 minutes until spinach is evenly cooked.
• Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.
• Once the red bell peppers are fork-tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture and top them with the remaining shredded mozzarella cheese.
• Place them in the oven for 8-10 minutes for the cheese to gratin.
• Serve them hot.

RICOTTA STUFFED PEPPERS (KETO, GLUTEN FREE, VEGETARIAN)

Steps:

• Preheat oven to 350. Line a 9 x 9 baking dish with foil and set aside.
• Divide peppers in half and remove seeds. Set aside
• In a small bowl, combine egg, ricotta, Parmesan and all spices. Spread mixture evenly between peppers and place in the oven for 30 minutes.