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- Bell Peppers: You can choose any color. Red, yellow, green, and orange all work well. Each adds a bit of sweetness. I like using large peppers to hold more filling. - Sausage Options: I often use Italian sausage for rich flavor. If you want a lighter dish, chicken sausage is a great choice. Both options bring protein and taste. - Cheese Varieties: This recipe shines with ricotta, cream cheese, mozzarella, and Parmesan. Ricotta gives creaminess. Cream cheese adds depth. Mozzarella melts beautifully, while Parmesan gives a nice finish. - Seasonings and Special Ingredients: Garlic is a must for flavor. Italian seasoning brings warmth. Red pepper flakes add a kick, but you can skip them if you prefer mild. Don’t forget salt and pepper for balance. Each ingredient plays a key role in layering flavors. When combined, they create a creamy, savory filling that makes these stuffed peppers a hit. Enjoy experimenting with different types for your twist! {{ingredient_image_1}} Prepping and Cutting the Peppers Start by cutting the tops off the bell peppers. Remove the seeds and membranes. You can use any color you like, like red, green, or yellow. This makes your dish more fun and colorful. Oil Coating Techniques Next, brush the outside of each pepper with olive oil. This helps them brown nicely while baking. Place them upright in a baking dish so they stay steady while you fill them. Sausage Preparation and Browning In a large skillet, add the Italian sausage over medium heat. Break it apart with a spatula as it cooks. You want it to be browned and fully cooked. This step adds a lot of flavor to your filling. Adding Spinach and Garlic Once the sausage is cooked, add minced garlic. Cook it for about one minute until it gets fragrant. Then, stir in the chopped spinach. Cook for about 2-3 minutes until the spinach wilts. This gives the filling a nice green color and fresh taste. Filling the Peppers Evenly In a large bowl, mix the sausage and spinach with ricotta, cream cheese, mozzarella, Parmesan, Italian seasoning, salt, and pepper. Spoon this creamy mixture into each pepper evenly. Make sure they are well-filled for the best flavor. Baking with and without Foil Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil. Sprinkle extra mozzarella on top of each pepper. Bake uncovered for another 10-15 minutes until the cheese is bubbly and golden. Enjoy the aroma as they bake! To keep your peppers standing tall, trim a tiny bit off the bottom. This helps them balance better. You want them to stay upright as they bake. If you worry about them tipping, use a baking dish with high sides. This will help guide them and keep them in place. You can prep these stuffed peppers a day early. Just stuff them and cover them tightly with foil. Store them in the fridge until you’re ready to bake. If you have leftovers, place them in an airtight container. They last well in the fridge for about three days. To reheat, pop them in the oven at 350°F (175°C) until heated through. To get that perfect, melty cheese on top, add it during the last part of baking. This keeps it from burning and makes it gooey. If you want extra crispiness, broil the peppers for a minute or two at the end. Just watch closely to avoid burning. Enjoy that golden brown cheese goodness! Pro Tips Choose Your Peppers: Select bell peppers that are firm and have a vibrant color for the best flavor and presentation. Seasoning is Key: Don't be afraid to taste and adjust the seasoning of the filling before stuffing the peppers to ensure maximum flavor. Make Ahead: You can prepare the stuffed peppers in advance and refrigerate them. Just add a few extra minutes to the baking time if baking from cold. Add Some Crunch: For a textural contrast, consider topping the stuffed peppers with breadcrumbs or crushed nuts before the final baking step. {{image_2}} You can make a tasty vegetarian version of these stuffed peppers. Just swap the sausage for cooked quinoa or beans. Quinoa adds a nice texture and protein. Beans, like black or kidney, give a hearty feel. Both options work well with the creamy filling. You can keep the spinach and cheese for flavor. Feel free to add some chopped veggies too. Zucchini or mushrooms can add great taste. If you want a dairy-free dish, use plant-based cheeses. There are many good options now. Look for ricotta and cream cheese made from nuts or soy. These can mimic the creamy texture. Use a good dairy-free mozzarella for the top. Nutritional yeast can add a cheesy flavor too. This way, you keep the deliciousness while avoiding dairy. Just check the labels to ensure they fit your needs. Want to add some heat? You can spice things up with different seasonings. Try adding cumin or paprika for warmth. You can also mix in some fresh herbs like basil or cilantro. For a twist, add cooked chorizo or ground turkey instead of sausage. This adds a new flavor profile. Don't forget to adjust the salt and pepper to balance the spices. With these changes, you can create your own unique stuffed peppers. To keep your creamy spinach sausage stuffed peppers fresh, let them cool first. Place leftovers in an airtight container. Store them in the fridge for up to three days. Make sure to label the container with the date. This way, you won’t forget when you made them! If you want to save some for later, freezing is a great option. Wrap each stuffed pepper in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to three months. When ready to eat, thaw them overnight in the fridge. This makes reheating easier. To reheat, you have a few choices. The oven works best for keeping that cheesy texture. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover with foil to prevent drying. Heat for about 20 minutes or until warm. If you’re in a hurry, the microwave is an option. Heat in short bursts, checking often. Enjoy them warm and cheesy! Yes, you can use frozen spinach! Just thaw it and drain excess water. Frozen spinach works well, but fresh spinach gives a better taste and texture. When using frozen spinach, add it to your skillet after browning the sausage. Stir it in until it heats through. This keeps the flavor intact. You can get creative with your fillings! Here are some ideas: - Cooked quinoa for a healthy grain option - Black beans for added protein and fiber - Chopped tomatoes or bell peppers for extra flavor - Corn for a sweet crunch - Different cheeses like feta or cheddar for a unique twist Mix and match these options to create your perfect stuffed pepper! The peppers are done when they are tender and the cheese is bubbly. You can check by poking one with a fork. If it feels soft, it’s ready! The cheese should be golden and slightly crispy on top. Always let them cool for a few minutes before serving. Enjoy the deliciousness! We covered the key ingredients for stuffed peppers, from colorful bell peppers to various sausage choices. You learned step-by-step instructions for prepping, cooking, and stuffing. Tips helped you make perfect peppers and explore variations for all diets. Lastly, proper storage and reheating can keep your leftovers tasty. Enjoy creating your own stuffed peppers with these clear methods, and remember, a little creativity can make them even better!

Creamy Spinach Sausage Stuffed Peppers

Delicious stuffed bell peppers filled with a creamy mixture of sausage, spinach, and cheeses.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 pound Italian sausage
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside with olive oil and place them upright in a baking dish.
  • In a large skillet over medium heat, add the sausage. Cook until browned and cooked through, breaking it apart with a spatula.
  • Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
  • Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
  • In a large mixing bowl, combine the cooked sausage mixture, ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes (if using). Mix until well combined.
  • Spoon the creamy sausage and spinach filling evenly into each prepared bell pepper.
  • Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and sprinkle extra mozzarella cheese on top of each stuffed pepper.
  • Bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven, let them cool for a few minutes, and serve warm.

Notes

Feel free to use chicken sausage for a lighter option.
Keyword cheese, sausage, spinach, stuffed peppers