Published: · Last Updated: by Kyndra Holley
Jump to Recipe·Print Recipe·5 from 6 reviews
These Cheesy Spinach Stuffed Peppers are the perfect easy weeknight meal. Tender, roasted peppers, stuffed with a rich, creamy spinach filling, and topped with melty cheese. They are low carb, gluten free, and vegetarian.
Table of Contents show
How to make Cheesy Spinach Stuffed Peppers
Ingredient Notes
- Bell peppers - You can make these vegetarian stuffed peppers with any color bell pepper you prefer - red, yellow, green or orange. They are also delicious made with poblano peppers. (Try these Philly Cheesesteak Stuffed Peppers)
- Spinach: I used fresh baby spinach, but you can also use frozen spinach. I give the amounts in the recipe card below. Alternatively, you can switch things up entirely and make these keto stuffed peppers using kale, cabbage, or even shaved Brussels sprouts. Better yet, use a mixture of all of those combined. (Try this Spinach and Artichoke Dip)
- Onions - For this recipe I used yellow onions. You can also use white onions, red onions, or even shallots.
- Mozzarella cheese: These Cheesy Spinach Stuffed Peppers are also delicious with sharp cheddar cheese, gruyere, parmesan, havarti, or any combination of these.
- Ricotta cheese: The ricotta gives the filling a smooth creaminess. You can also use cream cheese or mascarpone.
How to make Cheesy Spinach Stuffed Peppers
Step by Step Instructions
STEP 1: Preheat the oven to 375°F. Place the peppers in a baking dish. Bake for 10 minutes.
STEP 2: While the peppers are in the oven, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant.
STEP 3: Add the spinach, salt, pepper, and nutmeg.
STEP 4: Cook until the spinach is wilted.
STEP 5: Reduce the heat to low and mix in 1 ½ cups of the mozzarella cheese and the ricotta cheese. Cook, stirring constantly, until the cheese is melted and creamy. Taste, and add more salt and pepper, if desired.
STEP 6: Divide the mixture evenly between all of the bell peppers.
STEP 7: Top with remaining mozzarella cheese. Return to the oven, and bake for an additional 10 minutes or until the cheese is brown and bubbly, and the edges of the peppers are slightly charred.
Recipe Tips and Variations
- Storage: Store leftovers in the refrigerator for up to 5 days. (These are my favorite storage and meal prep containers)
- Reheating: I recommend reheating these cheesy spinach stuffed peppers in the oven or the air-fryer. Heat at 275°F until warmed through. (This is the air fryer that I have and love. I use it every day.)
- Make ahead: You can make the filling ahead of time and then prepare the peppers when you are ready to eat. (Try these Sloppy Joe Stuffed Peppers)
- Add a protein: As the recipe is written, these are the perfect vegetarian stuffed peppers, but the cheesy spinach filling is also delicious with shredded chicken, shrimp, crab, or even sausage added.
- Add more veggies: These stuffed peppers are a great way to use up any extra vegetables you have on hand. Some of my favorite vegetables to add are mushrooms, artichokes, kale, or carrots.
- Make stuffed mushrooms: This cheesy spinach feeling is also delicious in stuffed mushrooms. (Try these Sausage Stuffed Mushrooms)
Frequently Asked Questions
Can I use a different color bell pepper?
Yes, these stuffed peppers are delicious with yellow, red, orange, and green bell peppers. They are also delicious made with poblanos.
Can stuffed peppers be made in an air-fryer?
Yes, to make these in the air fryer, pre-cook the bell peppers in an air-fryer for 5 to 8 minutes at 375°F. Then cook the filling as per the directions. Stuff the peppers and pop them back in the air fryer for 10 more minutes.
Other Recipes You Might Enjoy
- Instant Pot Apple Butter
- Sheet Pan Salmon and Vegetables
- The Best Gluten Free Carrot Cake
- Homemade Hamburger Helper Beef Stroganoff
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Cheesy Spinach Stuffed Peppers
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 6 reviews
- Author: Kyndra Holley
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Cheesy Spinach Stuffed Peppers are the perfect easy weeknight meal. Tender, roasted peppers, stuffed with a rich, creamy spinach filling, and topped with melty cheese. They are low carb, gluten free, and vegetarian.
Ingredients
Scale
- 4 red bell peppers, halved and seeded
- 2 tablespoons olive oil
- 2 small yellow onions or 1 large, diced
- 4 garlic cloves, minced
- 4 cups fresh spinach or 14 ounces frozen spinach
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- 2 ½ cups shredded mozzarella cheese, divided
- 12 ounces ricotta cheese
Instructions
- Preheat the oven to 375°F. Place the peppers in a baking dish. Bake for 10 minutes.
- While the peppers are in the oven, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant.
- Add the spinach, salt, pepper, and nutmeg. Cook until the spinach is wilted.
- Reduce the heat to low and mix in 1 ½ cups of the mozzarella cheese and the ricotta cheese. Cook, stirring constantly, until the cheese is melted and creamy. Taste, and add more salt and pepper, if desired.
- Divide the mixture evenly between all of the bell peppers. Top with remaining mozzarella cheese. Return to the oven, and bake for an additional 10 minutes or until the cheese is brown and bubbly, and the edges of the peppers are slightly charred.
Notes
- Net carbs per serving: 7.5g
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Reheating: I recommend reheating these cheesy spinach stuffed peppers in the oven or the air-fryer. Heat at 275°F until warmed through.
- Make ahead: You can make the filling ahead of time and then prepare the peppers when you are ready to eat.
- Add a protein: As the recipe is written, these are the perfect vegetarian stuffed peppers, but the cheesy spinach filling is also delicious with shredded chicken, shrimp, crab, or even sausage added.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian Recipes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pepper halves
- Calories: 478
- Fat: 33g
- Carbohydrates: 11.5g
- Fiber: 4g
- Protein: 30g
Reader Interactions
Comments
Marcie says
Absolutely wonderful and so easy for a week night meal. Very flavorful. As a vegetarian, I’m always looking for something new to try.
Reply
Linda says
My family loved these. And they are super easy to make. They are going in my regular meal rotation for sure!
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Robin says
Made these last week! East to make & delicious! I’m going to add sausage next time!
Reply
Anonymous says
Definitely a 5 star recipe.
Reply
Brenna says
Super easy - super tasty! Oddly, my neighbor gave me a . . . can of tiny, wild shrimp. I was wondering what the heck to do with it. Well, voila! It worked out fabulously - so yay! Thus, if you have a can of tiny shrimp, let me be the first to say, this is a great place to park it! Regardless, the flavor is marvelous with or without!
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Cheryl michaels says
this was very tasty. I precooked the peppers in the oven, stuffed then did the last 10 minutes in the air fryer. I also added a couple of tablespoons of pinon nuts and a shake of dried red chili flakes. This will become a regular at our house. so quick and easy.
Reply
Gillian says
Easy to prepare and to cook / very quick and convenient.
Delicious and filling. I will definitely be making these more and playing with the fillings 👍🏼Reply
