Spinach and Cheese Stuffed Peppers

Diet Tags


Vegetarian, Gluten-free

This delightful stuffed bell pepper recipe is perfect for anyone looking to manage their weight while enjoying a nourishing and flavorful meal.

Packed with vitamin C-rich red bell peppers, fresh spinach, and a mix of creamy cheeses, this dish offers a satisfying way to incorporate more vegetables into your diet.

The blend of herbs and cheese provides a rich, savory taste without overwhelming your daily caloric intake.

Recipe Benefits

  • This recipe is designed for weight management while also supporting your body’s need for vitamin C, especially for individuals with high vitamin C levels in their urine.
  • Red bell peppers are an excellent source of vitamin C, helping to boost your immune system and antioxidant levels.
  • The inclusion of spinach adds fiber, vitamins A and K, and iron, supporting overall health and helping to balance the nutrients that may be lost with elevated vitamin C levels.

Ingredients

For 2 servings:

  • 1 tablespoons extra-virgin olive oil, divided
  • ¼ cup chopped shallot
  • 1 (11-ounce) package baby spinach
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, grated
  • ¼ teaspoon ground black pepper
  • ⅓ cup part-skim ricotta cheese
  • 4 tablespoons crumbled feta cheese
  • 2 red bell peppers (about 8 ounces each), halved lengthwise and seeded
  • ¼ teaspoon salt
  • 2 tablespoons shredded part-skim low-moisture mozzarella cheese, divided

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Heat ½ tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the chopped shallot and sauté until softened, about 1 minute.
  3. Gradually add the baby spinach to the skillet, cooking and stirring until wilted, about 3 to 5 minutes. Add the dill, parsley, garlic, and black pepper; cook for an additional minute.
  4. Transfer the spinach mixture to a large bowl. Stir in the ricotta and feta cheeses until well combined.
  5. Rub the red bell pepper halves with the remaining ½ tablespoon of olive oil and sprinkle lightly with salt.
  6. Divide the spinach and cheese mixture evenly among the pepper halves and top each with 1 tablespoon of shredded mozzarella cheese.
  7. Arrange the stuffed peppers in an 8-inch-square baking dish.
  8. Bake in the preheated oven until the peppers are tender and the cheese is melted and slightly golden, about 30 to 35 minutes. Allow to cool for 5 minutes before serving.

Nutritional Information

Per serving:


  • Calories: 322 kcal
  • Protein: 28 g
  • Fat: 16.5 g
  • Carbohydrates: 14 g

Based on Nutrisurvey

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