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Description
A nice variation of stuffed jumbo shells using mini sweet peppers instead of pasta and pesto instead of tomato sauce. However, your favorite tomato or alfredo sauce could easily substitute for the pesto.
Ingredients
US|METRIC
2 SERVINGS
- 12 mini sweet peppers (hollowed out)
- 15 oz. ricotta cheese
- 1/4 cup shredded mozzarella
- 4 slices bacon (cooked and crumbled, reserve 1 tablespoon fat for sauteing)
- 1/4 cup diced red onion
- 1/8 tsp. nutmeg
- 1 Tbsp. minced garlic (or to taste)
- salt
- pesto
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Directions
- Combine cooked and crumbled bacon, 1 tablespoon bacon fat, fresh spinach, minced garlic, and diced red onion in pan and saute until spinach is just wilted. Remove from heat.
- Combine ricotta cheese, parmesan cheese, mozzarella cheese, nutmeg, and salt and pepper to taste.
- Combine spinach mixture and cheese mixture. Stuff with a spoon or piping bag a generous amount of spinach/ cheese mixture into hollowed out mini peppers. Place in a greased glass baking pan and bake at 400 degrees 50 minutes.
- Remove from oven an serve over your favorite pasta sauce and garnish accordingly.
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