This is basically stuffed peppers being fancy enough for guests but lazy enough for weeknights — soft roasted peppers filled with ricotta, spinach, lemon zest, and a grating of personality. It’s creamy, bright, and somehow manages to feel like dinner and therapy at the same time. Try it because it makes you look like you planned, when really you just opened a jar of confidence (and ricotta).

My husband once proudly announced he’d “help” by stuffing the peppers. He used a spoon for two seconds before deciding the peppers “weren’t aligned to his technique,” then ate half the filling before I’d finished arranging anything. The kids contributed by debating whether a bell pepper can be a frisbee. We ate a lot of quesadillas that night, but hey — at least there were fewer dishes for me to pretend not to see.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🧡

MORE OF OUR FAVORITE…

Why You’ll Love This Easy Spinach Ricotta Stuffed Peppers

– It tastes like a cozy Italian restaurant called your kitchen and asked for leftovers.
– Minimal chopping, maximal creamy-cheesy payoff. Your oven does most of the drama.
– Kid-approved if your kids are bribable with cheese. Adult-approved if wine is involved.
– Leftovers reheat like champions — or you can eat them cold and call it “rustic.”

Time-Saving Hacks

– Shortcut: Use pre-washed baby spinach to skip the stovetop wilt-step. Yes, it’s slightly cheating — yes, it works.
– Roast multiple peppers on one sheet pan so you can pretend you’re efficient.
– Use store-bought marinara for a saucy finish instead of making tomato art from scratch.
– If you’re rushing, microwave the peppers for 2 minutes to soften them before stuffing — the oven will finish the job.
– Stack tasks: while peppers roast, mix filling in one bowl (fewer dishes = happier you).

Serving Ideas

– Serve with a crisp green salad and a vinaigrette that says “I eat vegetables sometimes.”
– A crusty baguette to mop up ricotta sauce is mandatory; a napkin to hide crumbs from judgment is optional.
– Serve with wine if the kids drove you nuts. Serve with sparkling water if you’re pretending to be virtuous.
– Keep it simple: three peppers and call it a night. No one needs a casserole-sized ego.

What to Serve It With

Roasted potatoes, garlic bread, or a simple arugula salad with lemon and olive oil. If you want to be extra, drizzle some balsamic glaze over the peppers. If you want to be real, throw it on a plate and call it dinner.

Tips & Mistakes

– Don’t overstuff or the filling will stage a kitchen mutiny and spill everywhere. Trust me.
– If your ricotta is watery, drain it through a cheesecloth or paper towel for a creamier fill.
– Over-salting is easy — taste the filling before you go nuclear with salt.
– Pro tip: Warm the ricotta slightly so it melds into the spinach instead of clumping like someone’s bad mood.
– My biggest fail: underestimating oven time and serving slightly crunchy centers. Nobody died, but we laughed awkwardly.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Seal in an airtight container for up to 3 days. Reheat in the oven to keep the pepper texture (microwave works in a pinch and will not judge you).

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add cooked quinoa or rice for a heartier version.
– Swap spinach for kale if you like chewing your greens like a goat.
– Use feta instead of ricotta for tang, or mix in mozzarella for a stringy cheese festival.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!