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Beef and Ricotta Stuffed Peppers

Makes 4 – 6 peppers depending on size

I love stuffing peppers with whatever I have in the fridge, therefore today is like having lasagna in a pepper but without the carbs of pasta. I served with a Tomato Cucumber Bocconcini Salad and Baby Baguette. This is a complete delicious meal.


4 cups spinach

1 tbsp olive oil

1 pound ground beef

½ cup finely diced onion

1 tsp salt

1 tsp pepper

½ cup finely diced tomatoes

½ tsp dried rosemary

1 tbsp red hot pepper flakes (optional)

1 cup ricotta cheese

½ cup grated parmesan cheese

4 - 6 bell peppers

¼ cup tomato paste

¼ cup water

1 tsp olive oil

1 tsp salt

Shredded mozzarella cheese


  1. Preheat oven 390°F

  2. Boil spinach for two minutes then strain and squeeze out as much water as you can so that the spinach is dry. Set aside

  3. In a large skillet heat oil and brown beef, onions salt and pepper

  4. Add tomatoes, rosemary and hot pepper flakes and cook on low heat for ten minutes

  5. Stir in spinach and mix well

  6. Add ricotta and parmesan cheese and mix well. Remove from heat

  7. Cut stems of peppers so they are flush to pepper height

  8. Cut ends of peppers and remove seeds (per picture)

  9. Divide meat cheese mixture into peppers and place in a baking pan

  10. Whisk together tomato paste, water, oil and salt and spoon some over each pepper

  11. Bake for 30 minutes then sprinkle each pepper with as much mozzarella cheese you want

  12. Broil until cheese is nice and golden

  13. Remove from oven and let cool five minutes before serving

I served with tomato, cucumber and bocconcini salad and some slices of baby baguettes


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