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    Home » Recipes » Vegetarian Recipes

    Cheesy Spinach Stuffed Peppers

    Published: Feb 11, 2022 · Last Updated: Apr 29, 2025 by Kyndra Holley

    Jump to Recipe·Print Recipe
    baked red bell peppers, stuffed with cheese, spinach, onion, and garlic
    baked red bell peppers, stuffed with cheese, spinach, onion, and garlic
    baked red bell peppers, stuffed with cheese, spinach, onion, and garlic
    red bell peppers stuffed with cheese and spinach, served on a white plate
    baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

    These Cheesy Spinach Stuffed Peppers are the perfect easy weeknight meal. Tender, roasted peppers, stuffed with a rich, creamy spinach filling, and topped with melty cheese. They are low carb, gluten free, and vegetarian.

    red bell peppers stuffed with cheese and spinach, served on a white plate
    Table of Contents show
    How to make Cheesy Spinach Stuffed Peppers
    Ingredient Notes
    How to make Cheesy Spinach Stuffed Peppers
    Step by Step Instructions
    Recipe Tips and Variations
    Frequently Asked Questions
    Other Recipes You Might Enjoy
    Cheesy Spinach Stuffed Peppers

    How to make Cheesy Spinach Stuffed Peppers

    ingredients laid out - peppers, spinach onion, garlic, cheese, olive oil, nutmeg

    Ingredient Notes

    • Bell peppers - You can make these vegetarian stuffed peppers with any color bell pepper you prefer - red, yellow, green or orange. They are also delicious made with poblano peppers. (Try these Philly Cheesesteak Stuffed Peppers)
    • Spinach: I used fresh baby spinach, but you can also use frozen spinach. I give the amounts in the recipe card below. Alternatively, you can switch things up entirely and make these keto stuffed peppers using kale, cabbage, or even shaved Brussels sprouts. Better yet, use a mixture of all of those combined. (Try this Spinach and Artichoke Dip)
    • Onions - For this recipe I used yellow onions. You can also use white onions, red onions, or even shallots.
    • Mozzarella cheese: These Cheesy Spinach Stuffed Peppers are also delicious with sharp cheddar cheese, gruyere, parmesan, havarti, or any combination of these.
    • Ricotta cheese: The ricotta gives the filling a smooth creaminess. You can also use cream cheese or mascarpone.

    How to make Cheesy Spinach Stuffed Peppers

    step by step photos for how to make vegetarian stuffed peppers

    Step by Step Instructions

    STEP 1: Preheat the oven to 375°F. Place the peppers in a baking dish. Bake for 10 minutes.

    STEP 2: While the peppers are in the oven, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant. 

    STEP 3: Add the spinach, salt, pepper, and nutmeg.

    STEP 4: Cook until the spinach is wilted. 

    step by step photos for how to make vegetarian stuffed peppers

    STEP 5: Reduce the heat to low and mix in 1 ½ cups of the mozzarella cheese and the ricotta cheese. Cook, stirring constantly, until the cheese is melted and creamy. Taste, and add more salt and pepper, if desired.

    STEP 6: Divide the mixture evenly between all of the bell peppers.

    STEP 7: Top with remaining mozzarella cheese. Return to the oven, and bake for an additional 10 minutes or until the cheese is brown and bubbly, and the edges of the peppers are slightly charred.

    baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

    Recipe Tips and Variations

    • Storage: Store leftovers in the refrigerator for up to 5 days. (These are my favorite storage and meal prep containers)
    • Reheating: I recommend reheating these cheesy spinach stuffed peppers in the oven or the air-fryer. Heat at 275°F until warmed through. (This is the air fryer that I have and love. I use it every day.)
    • Make ahead: You can make the filling ahead of time and then prepare the peppers when you are ready to eat. (Try these Sloppy Joe Stuffed Peppers)
    • Add a protein: As the recipe is written, these are the perfect vegetarian stuffed peppers, but the cheesy spinach filling is also delicious with shredded chicken, shrimp, crab, or even sausage added.
    • Add more veggies: These stuffed peppers are a great way to use up any extra vegetables you have on hand. Some of my favorite vegetables to add are mushrooms, artichokes, kale, or carrots.
    • Make stuffed mushrooms: This cheesy spinach feeling is also delicious in stuffed mushrooms. (Try these Sausage Stuffed Mushrooms)
    baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

    Frequently Asked Questions

    Can I use a different color bell pepper?

    Yes, these stuffed peppers are delicious with yellow, red, orange, and green bell peppers. They are also delicious made with poblanos.

    Can stuffed peppers be made in an air-fryer?

    Yes, to make these in the air fryer, pre-cook the bell peppers in an air-fryer for 5 to 8 minutes at 375°F. Then cook the filling as per the directions. Stuff the peppers and pop them back in the air fryer for 10 more minutes.

    baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

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    This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

    ORDER A COPY HERE

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    baked red bell peppers, stuffed with cheese, spinach, onion, and garlic

    Cheesy Spinach Stuffed Peppers


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 8 reviews

    • Author: Kyndra Holley
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Diet: Vegetarian
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    Description

    These Cheesy Spinach Stuffed Peppers are the perfect easy weeknight meal. Tender, roasted peppers, stuffed with a rich, creamy spinach filling, and topped with melty cheese. They are low carb, gluten free, and vegetarian. 


    Ingredients

    Scale
    • 4 red bell peppers, halved and seeded
    • 2 tablespoons olive oil
    • 2 small yellow onions or 1 large, diced
    • 4 garlic cloves, minced
    • 4 cups fresh spinach or 14 ounces frozen spinach
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
    • ⅛ teaspoon ground nutmeg
    • 2 ½ cups shredded mozzarella cheese, divided
    • 12 ounces ricotta cheese

    Instructions

    1. Preheat the oven to 375°F. Place the peppers in a baking dish. Bake for 10 minutes. 
    2. While the peppers are in the oven, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant. 
    3. Add the spinach, salt, pepper, and nutmeg. Cook until the spinach is wilted. 
    4. Reduce the heat to low and mix in 1 ½ cups of the mozzarella cheese and the ricotta cheese. Cook, stirring constantly, until the cheese is melted and creamy. Taste, and add more salt and pepper, if desired.
    5. Divide the mixture evenly between all of the bell peppers. Top with remaining mozzarella cheese. Return to the oven, and bake for an additional 10 minutes or until the cheese is brown and bubbly, and the edges of the peppers are slightly charred. 

    Notes

    • Net carbs per serving: 7.5g
    • Storage: Store leftovers in the refrigerator for up to 5 days. 
    • Reheating: I recommend reheating these cheesy spinach stuffed peppers in the oven or the air-fryer. Heat at 275°F until warmed through.
    • Make ahead: You can make the filling ahead of time and then prepare the peppers when you are ready to eat.
    • Add a protein: As the recipe is written, these are the perfect vegetarian stuffed peppers, but the cheesy spinach filling is also delicious with shredded chicken, shrimp, crab, or even sausage added. 
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Vegetarian Recipes
    • Method: Baking
    • Cuisine: Italian

    Nutrition

    • Serving Size: 2 pepper halves
    • Calories: 478
    • Fat: 33g
    • Carbohydrates: 11.5g
    • Fiber: 4g
    • Protein: 30g

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    Comments

    1. Marcie says

      February 16, 2022 at 3:17 pm

      Absolutely wonderful and so easy for a week night meal. Very flavorful. As a vegetarian, I’m always looking for something new to try.

      Reply
    2. Linda says

      April 02, 2022 at 9:13 am

      My family loved these. And they are super easy to make. They are going in my regular meal rotation for sure!

      Reply
    3. Robin says

      April 02, 2022 at 10:18 am

      Made these last week! East to make & delicious! I’m going to add sausage next time!

      Reply
    4. Anonymous says

      April 02, 2022 at 2:54 pm

      Definitely a 5 star recipe.

      Reply
    5. Brenna says

      April 26, 2022 at 8:32 pm

      Super easy - super tasty! Oddly, my neighbor gave me a . . . can of tiny, wild shrimp. I was wondering what the heck to do with it. Well, voila! It worked out fabulously - so yay! Thus, if you have a can of tiny shrimp, let me be the first to say, this is a great place to park it! Regardless, the flavor is marvelous with or without!

      Reply
    6. Cheryl michaels says

      May 02, 2023 at 1:32 pm

      this was very tasty. I precooked the peppers in the oven, stuffed then did the last 10 minutes in the air fryer. I also added a couple of tablespoons of pinon nuts and a shake of dried red chili flakes. This will become a regular at our house. so quick and easy.

      Reply
    7. Gillian says

      August 23, 2023 at 9:26 am

      Easy to prepare and to cook / very quick and convenient.
      Delicious and filling. I will definitely be making these more and playing with the fillings 👍🏼

      Reply
    8. Dee says

      December 06, 2024 at 4:11 pm

      I had an abundance of baby spinach, rotisserie chicken, cream cheese and a mozzarella ball in the fridge along with my end of season garden bell peppers.
      This recipe was perfect for a quick dinner and with everything on hand. Sprinkled cheddar cheese on top then baked. So delicious… Loved it!

      Reply
    9. Yifat says

      February 24, 2025 at 9:39 am

      These stuffed peppers are absolutely delicious. I am trying to eat more veggies and more protein and these help me with both goals. I gave tweaked the recipe a bit to fit my preference - no nutmeg and added mushrooms along with the spinach. My only complaint is that they are gone too quickly, ha! But that is because they are just so yummy. Thanks for the recipe.

      Reply

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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