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Vegetarian Spinach & Ricotta Stuffed Capsicums

Roasted capsicums packed with lemony spinach and ricotta, then baked until the top catches and filling spills naturally at the edges.

Prep18 mins
Cook32 mins
Serves4
DifficultyEasy
Start cooking ↓
Roasted capsicum halves filled with spinach ricotta and mozzarella
TooGut pickFlexible, practical, genuinely delicious.

Pre-roasting the empty capsicums prevents a watery filling. Squeeze the spinach hard and season the ricotta properly.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

What you'll need

  • 4 large red and yellow capsicums, halved
  • 500 gbaby spinach
  • 500 gfull-fat ricotta
  • 1 large egg
  • 80 gfinely grated Parmesan
  • 1 clovegarlic, finely grated
  • 1 lemon zest
  • 180 gmozzarella, torn
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Roast the shells

Brush capsicums with olive oil and roast cut-side up at 210°C for 15 minutes.

Remove the water

Wilt spinach, cool briefly and squeeze very firmly in a clean tea towel.

Season the filling

Mix spinach, ricotta, egg, Parmesan, garlic and lemon zest. Spoon generously into the capsicums.

Bake to spotted gold

Top with mozzarella and bake for 15 to 18 minutes until hot and deeply golden in patches.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,820 kJ

Protein29 g

Carbohydrate18 g

Fibre6 g

Fat29 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Large baking dish
  • ✓ Frying pan
  • ✓ Clean tea towel
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