These Ricotta Stuffed Peppers are so filling and delish! this recipe makes six servings- each serving is four points

Thanks to Erin for sharing with us!

Think stuffed peppers that are a cheesy, filling vegetarian meal. If your peppers won’t sit flat, cut a thin slice off of the back of each pepper half.

Ricotta stuffed peppers

Ingredients

Uncooked bell pepper(s)
3 item(s), large, orange, red, or yellow, cut in half, seeded
cooking spray 5 sprays
Uncooked onion(s)
½ small, finely chopped
Fresh cherry tomato(es)
2 cup(s), or grape tomatoes
Fresh mushroom(s)
8 oz, finely chopped
Fresh baby spinach
4 cup(s), roughly chopped
Garlic clove
4 clove(s), finely chopped
Kosher salt
1 tsp
Black pepper
¼ tsp
Crushed red pepper flakes
¼ tsp, optional
Part-skim ricotta cheese
1½ cup(s)
fat free Grated Parmesan cheese
½ cup(s), divided
Egg(s)
1 item(s), large
Italian seasoning
½ tsp
Basil
2 Tbsp, or parsley, for garnish (optional)
Instructions

Preheat oven to 425℉. Place pepper halves, cut side up, in a small roasting pan or glass baking dish.
Spray cooking spray in a large skillet over medium heat. Add onion; saute until translucent, about 5 minutes. Add tomatoes and mushrooms; saute until tender, mashing tomatoes with a wooden spoon about 5 minutes. Add spinach; cook, stirring a few times, until wilted, 2 to 3 minutes. Add garlic; cook, stirring, until fragrant. 30 seconds to 1 minute. Remove from heat; stir in salt, black pepper, and red pepper flakes.
In a large bowl, combine ricotta, 6 tbsp Parmesan, egg, and Italian seasoning. Add onion mixture; stir to combine.
Evenly divide ricotta mixture (about ½ cup each) between pepper halves; sprinkle each with ½ tbsp remaining Parmesan. Bake until peppers are tender and lightly browned, 25 to 30 minutes. Garnish parsley or basil; serve.

Serving size: 1 pepper half is four points on weight watchers