Stuffed Peppers

 

Ingredients

2 tbsp extra-virgin olive oil, divided 

 ¼ cup chopped shallot 

 1 (11 ounce) package baby spinach 

 2 tsp chopped fresh dill 

 2 tsp chopped fresh parsley

 1 clove garlic, grated 

 ¼ tsp pepper pdr

 ½ cup part-skim ricotta cheese

6 tbsp crumbled feta cheese

2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded

¼ tsp salt

4 tbsp shredded part-skim low-moisture mozzarella cheese, divided

 

Preparations

Preheat oven to 400 degrees F.

Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish. 

Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving. 

 

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