Description
For the Stuffed Peppers:
4 large bell peppers (any color), halved and seeds removed
1 cup ricotta cheese
1 cup fresh spinach, chopped
½ cup grated parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
1 tsp garlic powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
For the Lemon Herb Sauce:
¼ cup olive oil
Juice of 1 lemon
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1 clove garlic, minced
Salt and black pepper to taste
Directions:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a mixing bowl, combine ricotta, spinach, parmesan, mozzarella, egg, garlic powder, oregano, salt, and black pepper. Mix until well combined.
Stuff each bell pepper half with the ricotta mixture and place them in the prepared baking dish.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the tops are golden and bubbly.
While the peppers bake, whisk together olive oil, lemon juice, parsley, basil, garlic, salt, and black pepper in a small bowl.
Drizzle the lemon herb sauce over the stuffed peppers before serving. Enjoy!
Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes Kcal: 280 per serving Servings: 4 servings
