Spinach and Ricotta Peppers

with Buttery Mushrooms and Tomatoes

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Instructions

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1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise, leaving their stems in place. Remove the seeds. Add the peppers to a wide baking dish. Drizzle the peppers with oil and bake them in the oven for 15 min.

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2 Prep and fry

Meanwhile, peel and chop the onion and garlic. Wash and chop the spinach. Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and fry with a pinch of salt for 3 min. Add the garlic and spinach, and fry for 3 min further until the spinach is wilted. Transfer to a bowl and set aside to cool.

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3 Prep extras

Meanwhile, clean the mushrooms with kitchen paper or a cloth (do not rinse with water) and trim them. Rinse and dry the tomatoes. Peel and crush the garlic. Chop the parsley. Melt the butter. In a bowl, combine the mushroomstomatoesgarlicparsleybuttersalt and pepper.

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4 Finish stuffing

Once the spinach mix has cooled a little, chop the basil and grate the Parmesan. Add the basilParmesanricottaeggs and black pepper to the spinach bowl. Mix well. 

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5 Stuff and bake

Remove the bell pepper dish from the oven. Spoon the spinach and ricotta stuffing into the peppers. Top with the grated mozzarella. Pour the mushrooms and tomatoes into the dish. Bake for 15-20 min further until well browned on top.

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6 Serve

Allow the bake to cool for 3-5 min before serving. 

Tips for fussy eaters

Chop one stuffed and baked pepper into small bits and mix with cooked pasta.

Pro tip

Prepare ahead until step 5 and refrigerate. Bake to perfection just in time for dinner.

All the veggies - prepared in one single baking dish!

Cooking Time: 45 min

Cals 657 · Prot 35 · Carbs 29 · Fat 45

Gluten-Free

Ingredients

Number of people

Peppers and stuffing

Red bell pepper 2 Pieces
Red onion 1 Piece
Garlic cloves 1 Piece
Spinach (palak) 200 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Fresh basil 15 Grams
Parmesan 30 Grams
Ricotta 250 Grams
Eggs 1 Piece
Black pepper 1 Tsp
Grated mozzarella 60 Grams

Sides

Mushroom 250 Grams
Cherry tomatoes 150 Grams
Garlic cloves 1 Piece
Fresh parsley 15 Grams
Salted butter 40 Grams
Salt 1 Tsp
Black pepper 1 Tsp

All the veggies - prepared in one single baking dish!

Cooking Time: 45 min

Cals 657 · Prot 35 · Carbs 29 · Fat 45

Gluten-Free

Instructions

photo

1 Bake peppers

Preheat the oven to 200°C/180°C fan. Slice the bell peppers in half lengthwise, leaving their stems in place. Remove the seeds. Add the peppers to a wide baking dish. Drizzle the peppers with oil and bake them in the oven for 15 min.

photo

2 Prep and fry

Meanwhile, peel and chop the onion and garlic. Wash and chop the spinach. Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and fry with a pinch of salt for 3 min. Add the garlic and spinach, and fry for 3 min further until the spinach is wilted. Transfer to a bowl and set aside to cool.

photo

3 Prep extras

Meanwhile, clean the mushrooms with kitchen paper or a cloth (do not rinse with water) and trim them. Rinse and dry the tomatoes. Peel and crush the garlic. Chop the parsley. Melt the butter. In a bowl, combine the mushroomstomatoesgarlicparsleybuttersalt and pepper.

photo

4 Finish stuffing

Once the spinach mix has cooled a little, chop the basil and grate the Parmesan. Add the basilParmesanricottaeggs and black pepper to the spinach bowl. Mix well. 

photo

5 Stuff and bake

Remove the bell pepper dish from the oven. Spoon the spinach and ricotta stuffing into the peppers. Top with the grated mozzarella. Pour the mushrooms and tomatoes into the dish. Bake for 15-20 min further until well browned on top.

photo

6 Serve

Allow the bake to cool for 3-5 min before serving. 

Tips for fussy eaters

Chop one stuffed and baked pepper into small bits and mix with cooked pasta.

Pro tip

Prepare ahead until step 5 and refrigerate. Bake to perfection just in time for dinner.

Ingredients

Number of people

Peppers and stuffing

Red bell pepper 2 Pieces
Red onion 1 Piece
Garlic cloves 1 Piece
Spinach (palak) 200 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Fresh basil 15 Grams
Parmesan 30 Grams
Ricotta 250 Grams
Eggs 1 Piece
Black pepper 1 Tsp
Grated mozzarella 60 Grams

Sides

Mushroom 250 Grams
Cherry tomatoes 150 Grams
Garlic cloves 1 Piece
Fresh parsley 15 Grams
Salted butter 40 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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