SPINACH RICOTTA STUFFED PEPPERS

I don't eat an excessive number of meatless suppers, however when I do they generally include heaps of cheddar or cream. Hi pizza and fettuccine! Thank sky for dairy and that I'm not unfavorably susceptible or narrow minded. Truly, I scarcely go a dinner without some sort of dairy item. On the off chance that you like cheddar as much as I do, at that point you'll cherish these Spinach Ricotta Stuffed Peppers! The peppers are jam stuffed with sautéed onion, garlic, and spinach, in addition to ricotta and parmesan cheddar! I can guarantee you each nibble is so loaded with flavor.

Red peppers are what I utilize frequently in my cooking however my most loved are extremely the yellow and orange ones. They are somewhat milder and better, incredible for eating crude with plunge. As of late, I've been utilizing the orange and yellow peppers a great deal in formulas like this one! I'm obsessed to the point that I began purchasing that enormous pack of 6 at Costco!

This formula calls for 2 chime peppers cut down the middle, which serves 4 individuals. However, in case you're nourishing a bigger group, or you can eat more than one half pepper, you can without much of a stretch twofold the formula! All things considered, the Costco measure pack of chime peppers may prove to be useful.

INGREDIENTS :

2 TB oil divided
3/4 c diced onion
3 c chopped baby spinach chopped - about 6 oz
salt & pepper to taste
2 yellow bell peppers cut in half, seeds removed
1 1/2 c ricotta part-skim
6 TB parmesan cheese grated
10 oz container grape or cherry tomatoes
FOR THE GARNISH
parmesan cheese grated
fresh flat parsley or basil

INSTRUCTIONS :

Preheat oven to 425.
Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
Serve over rice, orzo, or quinoa.