Shellfish Free Gluten Free Spinach Ricotta Mini Peppers
Total time37 min
Prep time15 min
Cook time22 min
4.8(5)
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Learn more →Ingredients
6 servings
- 1 lb mini sweet peppers (about 18–20 peppers)
- 1 tbsp olive oil, plus more for drizzling
- 3 oz fresh baby spinach (about 3 packed cups)
- 2 cloves garlic, minced
- 1 cup whole-milk ricotta cheese
- ½ cup grated parmesan cheese, divided
- 1 large egg
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil.
- 2
Halve each mini pepper lengthwise and remove the seeds and membranes. Arrange the halves cut-side up in a single layer on the prepared baking sheet.
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