Stuffed Sweet Peppers with Spinach & Ricotta

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Cooking Time: 30 Minutes | Serves: 2

Peppers are amazing, each type is different and are so versatile when cooking. I took inspiration from traditional Italian recipes and combined them to make a pasta free, “cannelloni” recipe, or just simply, stuffed sweet peppers. 

Ingredients

  • 4 Sweet Peppers
  • 300G Spinach
  • 250G Ricotta Cheese
  • 400G Tomate Triturado
  • Cheddar Cheese
  • 100ML Milk
  • 25G Butter
  • 30G Flour
  • Nutmeg
  • Olive Oil
  • Oregano

Method

Slice the top of the peppers off, leaving the pepper intact and remove the seeds inside. 

Run a handful or two of the spinach through a processor and mix together with the ricotta cheese, then stuff the peppers. Lay them out in an oven dish, drizzled with olive oil and season with salt. 

In a bowl, mix together the tomato, with the oregano and use this to cover the peppers. Cover the oven dish with foil and place in the oven at 180°C for 25 minutes.

In the meantime, prepare the bechamel, fry the flour in butter and pour in the milk bit by bit stirring the mixture in until it loosens up and you have a viscous mixture, add in a pinch of nutmeg and a handful of the cheese.

Remove the foil, from the oven dish, pour the bechamel over and cover with a topping of grated cheese. Place back in the oven, uncovered for 10 minutes to crisp and golden the cheese on top. 


Stuffed Sweet Pepper

Stuffed Sweet Peppers with Spinach & Ricotta

5 from 1 vote
Peppers are so versatile. I took inspiration from traditional Italian recipes to make stuffed sweet peppers. 
Cook Time30 mins
Course: Main Course
Cuisine: Gibraltar, Mediterranean
Servings: 2
Author: Mama Lotties

Ingredients

  • 4 Sweet Peppers
  • 300 G Spinach
  • 250 G Ricotta Cheese
  • 400 G Tomate Triturado
  • Cheddar Cheese
  • 100 ML Milk
  • 25 G Butter
  • 30 G Flour
  • Nutmeg
  • Olive Oil
  • Oregano

Instructions

  • Slice the top of the peppers off, leaving the pepper intact and remove the seeds inside.
  • Run a handful or two of the spinach through a processor and mix together with the ricotta cheese, then stuff the peppers. Lay them out in an oven dish, drizzled with olive oil and season with salt.
  • In a bowl, mix together the tomato, with the oregano and use this to cover the peppers. Cover the oven dish with foil and place in the oven at 180°C for 25 minutes.
  • In the meantime, prepare the bechamel, fry the flour in butter and pour in the milk bit by bit stirring the mixture in until it loosens up and you have a viscous mixture, add in a pinch of nutmeg and a handful of the cheese.
  • Remove the foil, from the oven dish, pour the bechamel over and cover with a topping of grated cheese. Place back in the oven, uncovered for 10 minutes to crisp and golden the cheese on top.
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