Baked Spinach and Cheese Stuffed Peppers are a wholesome and satisfying dish featuring tender bell peppers filled with a creamy, cheesy spinach mixture and baked until golden and bubbling. It’s a meal that combines comfort, nutrition, and simplicity — ideal for both weeknight dinners and elegant gatherings.
The contrast between the soft, slightly sweet roasted peppers and the rich, savory spinach-cheese filling makes this dish truly irresistible. Every bite bursts with flavor, and the aroma that fills your kitchen while baking is absolutely mouthwatering.
Why I Love This Recipe
I love this recipe because it strikes the perfect balance between healthy and indulgent. The spinach brings a boost of vitamins and freshness, while the cheese adds that rich, creamy satisfaction we all crave. It’s also incredibly versatile — you can tweak the filling to suit your taste or what’s in your fridge.
The dish looks impressive yet requires minimal effort, making it a show-stopper with simplicity. Whether served as a main course or a hearty side dish, it’s always a crowd favorite. Plus, it’s vegetarian-friendly and can easily be made low-carb or gluten-free!
Why It’s a Must-Try Dish
- Healthy yet comforting: Packed with nutrients from spinach and protein from cheese.
- Visually stunning: Bright peppers with a golden, melty filling make it dinner-table worthy.
- Simple ingredients, big flavor: Everyday ingredients turn into something gourmet.
- Customizable: Works with any cheese blend or extra veggies.
- Meal-prep friendly: Great for make-ahead dinners or lunchboxes.
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4 (1 pepper per serving)
- Calories: Approximately 280–320 kcal per serving
Cuisine
Mediterranean-Inspired / Vegetarian
Course
Main Course / Dinner / Lunch
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color), halved and seeded
- 2 tbsp olive oil
- 3 cups fresh spinach (or 1 ½ cups frozen, thawed, and drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup ricotta cheese
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ tsp dried oregano
- ¼ tsp red chili flakes (optional, for spice)
- Salt and pepper, to taste
- ¼ cup breadcrumbs (optional, for topping)
Optional Garnish:
- Fresh parsley or basil leaves
- Extra Parmesan cheese for sprinkling
Simple Cooking Directions
- Sauté spinach, onion, and garlic.
- Mix the cooked spinach with cheeses and seasonings.
- Fill halved peppers with the mixture.
- Bake until peppers are tender and cheese is golden and bubbly.
Step-by-Step Recipe Preparation Method
Step 1: Prepare the Bell Peppers
- Preheat oven to 375°F (190°C).
- Slice peppers in half lengthwise and remove seeds and membranes.
- Brush lightly with olive oil and place cut-side up on a baking dish.
- Pre-bake for 10 minutes to soften slightly, then remove and let cool.
Step 2: Prepare the Spinach Filling
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add chopped onions and sauté until translucent (about 3 minutes).
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add spinach and cook until wilted (if using fresh) or heated through (if using frozen).
- Remove from heat and let cool slightly.
- In a large mixing bowl, combine spinach mixture with ricotta, cream cheese, mozzarella, Parmesan, oregano, chili flakes, salt, and pepper. Mix well until creamy and uniform.
Step 3: Fill the Peppers
- Spoon the spinach-cheese mixture evenly into each pre-baked pepper half.
- Sprinkle breadcrumbs and extra cheese on top for a crispy, golden crust (optional).
Step 4: Bake the Peppers
- Place the filled peppers in the baking dish.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbling.
- For a golden top, broil for an additional 2–3 minutes.
Step 5: Garnish and Serve
- Remove from the oven and let cool slightly.
- Garnish with chopped parsley or basil.
- Serve warm and enjoy the cheesy goodness!
How to Serve
- Serve as a main dish with a side of garlic bread or rice pilaf.
- Pair with a light salad, such as a cucumber or tomato-basil salad.
- Great as a side dish with grilled meats, pasta, or roasted potatoes.
- Works perfectly for meal prep — just reheat before serving.
Additional Recipe Tips
- Avoid soggy peppers: Pre-bake them before stuffing to remove excess moisture.
- Use fresh spinach if possible: It gives better texture and color.
- Drain frozen spinach thoroughly: Press out all water to prevent a watery filling.
- Add crunch: A light sprinkle of breadcrumbs or crushed nuts adds texture.
- Make it lighter: Swap cream cheese for Greek yogurt.
- Meal prep idea: Make the filling ahead of time and refrigerate for up to 2 days.
Variations
- Greek-Style: Add chopped olives, feta, and sun-dried tomatoes.
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper.
- Protein Boost: Mix in quinoa, cooked lentils, or shredded chicken.
- Vegan Option: Use plant-based cream cheese and mozzarella alternatives.
- Low-Carb: Skip breadcrumbs and use almond flour for topping.
- Italian-Inspired: Add marinara sauce on top before baking for a richer flavor.
Freezing and Storage
- Refrigerator:
- Store in an airtight container for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 10–12 minutes or in the microwave.
- Freezer:
- Freeze fully cooked peppers individually wrapped in foil or a freezer-safe container for up to 2 months.
- To reheat: thaw overnight in the fridge and bake at 350°F until heated through.
Special Equipment Needed
- Large skillet
- Baking dish
- Mixing bowl
- Spoon or spatula
- Knife and cutting board
- Foil or parchment paper (optional for lining)
Conclusion
Baked Spinach and Cheese Stuffed Peppers are a perfect blend of comfort and nourishment. The creamy, savory spinach filling wrapped inside tender roasted peppers is both elegant and satisfying. It’s a versatile dish that fits any occasion — from a cozy family dinner to a healthy lunch prep.
Every bite offers a balance of flavors and textures — the sweetness of the peppers, the richness of the cheese, and the earthiness of the spinach. Whether you’re a vegetarian or just looking for a wholesome, flavorful meal, this recipe is a must-try.
Baked Spinach and Cheese Stuffed Peppers
Description
Baked Spinach and Cheese Stuffed Peppers are a wholesome and satisfying dish featuring tender bell peppers filled with a creamy, cheesy spinach mixture and baked until golden and bubbling. It’s a meal that combines comfort, nutrition, and simplicity — ideal for both weeknight dinners and elegant gatherings.
Ingredients
For the Stuffed Peppers:
Optional Garnish:
Instructions
-
Step 1: Prepare the Bell Peppers : Preheat oven to 375°F (190°C). Slice peppers in half lengthwise and remove seeds and membranes. Brush lightly with olive oil and place cut-side up on a baking dish. Pre-bake for 10 minutes to soften slightly, then remove and let cool.
-
Step 2: Prepare the Spinach Filling : Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent (about 3 minutes). Add minced garlic and cook for another 30 seconds until fragrant. Add spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly. In a large mixing bowl, combine spinach mixture with ricotta, cream cheese, mozzarella, Parmesan, oregano, chili flakes, salt, and pepper. Mix well until creamy and uniform.
-
Step 3: Fill the Peppers : Spoon the spinach-cheese mixture evenly into each pre-baked pepper half. Sprinkle breadcrumbs and extra cheese on top for a crispy, golden crust (optional).
-
Step 4: Bake the Peppers : Place the filled peppers in the baking dish. Bake uncovered for 20 minutes, or until cheese is melted and bubbling. For a golden top, broil for an additional 2–3 minutes.
-
Step 5: Garnish and Serve : Remove from the oven and let cool slightly. Garnish with chopped parsley or basil. Serve warm and enjoy the cheesy goodness!
