STUFFED BELL PEPPER RECIPE

INGREDIENTS

2 TB divided vegetable oil 3/4 cup onion, sliced 3 cups minced baby spinach, or approximately 6 ounces, season with salt and pepper to taste. 2 yellow bell peppers, halved, devoid of seeds 1 1/2 cups part-skim ricotta 6 TB shredded parmesan cheese Container of grape or cherry tomatoes, 10 ounces

STEP-1

Preheat the oven to 425 degrees.

INSTRUCTION

STEP-2

In a 9-by-13-inch pan, combine the tomatoes and drizzle with a quarter tablespoon of olive oil. Sprinkle with pepper and salt.

STEP-3

In a skillet, heat the remaining 1/2 tablespoon of oil over medium heat. Bring the onion to a translucent, tender state. Cook the spinach and garlic until they begin to wilt. To taste, season with salt and pepper.

Step-4

Ricotta and Parmesan are combined. The spinach mixture should be stuffed into the jalapenos. Add additional Parmesan cheese to the tomatoes and arrange on top of them in the pan.

Step-5

Twenty-five to thirty minutes, or until faintly browned. Add additional Parmesan and fresh basil or cilantro as a garnish.

Step-6

Precede with quinoa, orzo, or rice.

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