Vegetarian Stuffed Peppers #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

A simple veggie lover stuffed peppers formula made with spinach and ricotta. This low carb variant of my preferred spinach and ricotta stuffed shells formula likewise makes an extraordinary dinner prep formula!

I love stuffed peppers. I additionally love stuffed shells. Of late, I've been truly desiring spinach and ricotta stuffed shells yet was searching for a low carb elective. So here it is! Spinach and ricotta stuffed peppers.

This vegan stuffed peppers formula has an Italian energy, not so much carbs, but rather more veggies! I'm blending spinach, ricotta cheddar (clearly), red pepper drops for a smidgen of warmth, lemon get-up-and-go for a little tang, among a couple of different scrumptious things.

It took me a couple of attempts to get this one right on the grounds that the fixings right now oust loads of fluid, which can make everything watery. In this way, after bunches of formula testing I have at long last nailed this one to flawlessness.

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Ingredients

• 4 bell peppers, sliced in half lengthwise
• 25 ounces ricotta cheese
• 1/2 medium yellow onion, thinly sliced
• 2 cups spinach
• 1/2 tablespoon red pepper flakes
• parmesan cheese, to taste
• 1/2 cup cherry tomatoes
• 1 egg
• 4 basil leaves
• 4 cloves of garlic
• 1 lemon, zest
• 1 1/2 tablespoons olive oil

Instructions

1. Preheat oven to 375 F.
2. Add cherry tomatoes, 1/2 tablespoon olive oil, salt, and pepper to a 9 x 11 inch oven safe baking dish. Toss them in the pan to combine. Then place peppers in the pan and bake for 10 minutes.*
3. While the tomatoes and peppers are cooking, heat 1 tbsp of olive oil over medium-high heat and saute spinach, garlic, and onions until spinach has wilted. Separate the garlic cloves from the spinach and mince. Then drain the spinach well and combine with the garlic in a large mixing bowl.
4. Add ricotta, red pepper flakes, egg, basil, and lemon zest to the mixing bowl with the spinach mixture and combine.
5. After baking the peppers and tomatoes, remove them and stuff each pepper with the spinach and ricotta mixture. Top each pepper with about half a tablespoon of shredded parmesan cheese.
6. Place the stuffed peppers in the oven and bake for about 5 minutes, just until the cheese on top has melted. Don't bake them too long or they will become watery inside!

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Source : bit.ly/2SCXoJY