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Spinach and Ricotta Stuffed Peppers

Yield: 4 servings
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 2 bell peppers (any color)
  • 1/2 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 10 oz. chopped spinach (I used frozen spinach that I thawed and drained)
  • 1 cup part-skim ricotta cheese
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat oven to 425 degrees F. Spray a baking dish with nonstick cooking spray.
  • Add the onion to a nonstick skillet sprayed with cooking spray. Let the onions cook for 5 minutes. Add the minced garlic during the last minute.
  • While the onions cook cut the peppers in half and remove the seeds and white parts. Add the peppers to the baking dish.
  • Add the thawed and drained spinach to the onions. Stir to combine and let cook for 1 minute.
  • Remove the skillet from the heat and stir in the ricotta and mozzarella cheese, salt, and pepper.
  • Stuff the peppers with the spinach and ricotta mixture.
  • Bake for 25 minutes or until the cheese mixture is heated through and the top of the peppers are slightly golden.

Notes

NUTRITION INFORMATION
1 of 4 servings (9 net carbs per serving)
172 calories, 8 g total fat, 4 g saturated fat, 356 mg sodium, 10 g total carbohydrate, 1 g dietary fiber, 6 g sugar (myfitnesspal.com)