Stuffed bell peppers are a southern treat that goes back a few decades. There are many varieties of stuffed bell peppers. In this recipe, I am going to describe how to make the traditional stuffed bell peppers. There are some key ingredients in this recipe that must be done right. The shrimp, crabmeat, and crab boil are all seasonings that can be googled. It’s something about fresh Louisiana gulf shrimp that makes food taste a lot better. The tasso and ham cajun smoked is another added bonus. I also ensure that I add the Tony chachere’s cajun seasonings. If you want this to be a meal to remember, please make sure that these key ingredients are sacrificed. Ok, let’s begin.
- 3 cups packed fresh baby spinach, chopped (about 6 ounces)
- Salt & pepper, to taste
- 2 yellow bell peppers, cut in half, seeds removed
- 1½ cups ricotta, part-skim
- 2 tablespoons oil, divided
- ¾ cup diced onion
- 3 cloves garlic
- 6 tablespoons Parmesan cheese, grated
- 10 ounces container grape or cherry tomatoes
For the Garnish:
- Parmesan cheese, grated
- Fresh flat parsley or basil
- Preheat oven to 425.
- Place tomatoes in a 9×13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
- Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
- Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
- Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
- Serve over rice, orzo, or quinoa.