Spinach Stuffed Peppers



  • 1 lb ground beef or ground pork

  • 1 ¼ teaspoon salt divided

  • 2 cloves garlic minced

  • ½ teaspoon red pepper flakes

  • 4 ounces frozen spinach thawed and drained

  • 1 cup whole milk ricotta cheese

  • ½ cup grated parmesan cheese

  • 4 large bell peppers

  • 2 tablespoon tomato paste

  •  cup water

  • ¼ teaspoon garlic powder

  • 1 cup shredded mozzarella cheese

  • ¼ cup chopped fresh basil


  • Preheat your oven to 400.

  • Heat a large fry pan over medium heat, then add beef and sprinkle with ¾ teaspoon of salt and pepper.

  • Cook until no longer pink, for 10 minutes, breaking up any clumps with a wooden spoon.

  • Add garlic and pepper flakes then cook another minute.

  • Squeeze spinach to remove excess moisture.

  • In a large bowl, combine ricotta, spinach and parmesan, then add beef and stir to combine.

  • slice bell peppers in half and remove seeds and ribs.

  • Put peppes in a 9" × 13" baking dish, then fill with the mixture and mounding the tops.

  • In a medium bowl, whisk together tomato paste, water, garlic and remaining half a teaspoon of salt.

  • Spoon over the tops of the peppers and sprinkle with mozzarella.

  • Bake 30 minutes, then turn the oven to broil and broil the pepper 6 inches from the heat for 1 to 3 minutes, until lightly browned.

  • Remove from the oven and sprinkle with chopped basil. Enjoy! 


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