▢2 TB vegetable oil divided ▢3/4 c diced onion ▢3 c chopped baby spinach chopped – about 6 oz ▢salt and pepper to taste to taste ▢2 yellow bell peppers cut in half, seeds removed ▢1 1/2 c ricotta part-skim ▢6 TB parmesan cheese grated ▢10 oz container grape or cherry tomatoes
STEP-1
Preheat oven to 425.
STEP-2
Place tomatoes in a 9×13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
STEP-3
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.
STEP-4
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.
STEP-5
Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
STEP-6
Serve over rice, orzo, or quinoa.