italian

Florentine Spinach and Ricotta Stuffed Peppers

This baked dish pairs bell pepper with ricotta cheese, baby spinach and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

28 g Carbohydrates

44 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

181g bell pepper 56 kcal
163g ricotta cheese 284 kcal
109g baby spinach 25 kcal
45g egg 64 kcal
18g parmesan cheese, grated 72 kcal
13g olive oil 115 kcal
54g yellow onion, finely chopped 22 kcal
5g garlic, minced 7 kcal
0g ground nutmeg 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Heat oven to 400 F (205 C). Cut pepper in half lengthwise and remove seeds.
olive oilyellow oniongarlic
Heat olive oil in a skillet over medium heat. Cook onion until soft, 4 minutes; add garlic for 30 seconds.
baby spinach
Add spinach and cook until wilted; squeeze out excess moisture if needed.
ricotta cheesebaby spinacheggparmesan cheeseground nutmegsalt
In a bowl, mix spinach mixture with ricotta, egg, Parmesan, nutmeg, salt, and pepper.
Fill pepper halves, place in a baking dish, and bake until pepper is tender and filling is set, 22 to 26 minutes.