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red pepper halves filled with ground beef, ricotta and fine spinach pieces beneath a thin melted-mozzarella topping, with tomato sauce around them in a plain baking dish
Andre Lewis

Italian Beef and Ricotta Stuffed Peppers

Squeeze the spinach dry before it meets the ricotta, because the cheese already brings enough moisture to soften the beef filling. These peppers have a tomato sauce underneath and a smaller mozzarella topping above. Let the browned beef cool briefly before mixing it with the ricotta so the filling stays creamy and easy to spoon. The pepper walls should be tender by the time the top starts bubbling. If the cheese is coloring too quickly, a loose cover for the last few minutes gives the vegetables time to catch up.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large red bell peppers halved lengthwise and seeded
  • 1 tbsp olive oil divided
  • 1 lb 90% lean ground beef
  • 2 garlic cloves minced
  • 5 oz frozen chopped spinach thawed and squeezed very dry
  • 3/4 cup whole-milk ricotta
  • 1 can crushed tomatoes 15 oz, divided
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 3 oz mozzarella cheese grated

Method
 

  1. Heat the oven to 375°F. Brush pepper halves with 1 teaspoon oil and bake cut-side up in a 9-by-13-inch baking dish for 15 minutes.
  2. While the peppers bake, heat remaining oil in a skillet and brown beef for 7 to 8 minutes until it reaches 160°F. Drain excess fat, stir in garlic for 30 seconds and cool for 5 minutes.
  3. Mix beef with squeezed spinach, ricotta, 1/2 cup crushed tomatoes, basil, oregano, 1/2 teaspoon salt and pepper. Divide among the softened pepper halves.
  4. Mix remaining tomatoes and salt and pour around the peppers. Top the filling with mozzarella and bake for 20 to 25 minutes until the peppers are tender and the filling reaches 165°F.
  5. Rest for 5 minutes, then spoon a little tomato sauce around each serving.