Stovetop Spinach and Smoked Mozzarella Stuffed Peppers

Ingredients

- 4 large roasted bell peppers, halved and seeds removed
- 1 ½ cups smoked mozzarella, shredded
- 1 cup Parmesan cheese, grated
- 4 cups baby spinach, washed and dried
- 2 cloves garlic, finely minced
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs, chopped (such as basil or parsley)
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 tablespoons balsamic vinegar
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste

Instructions

1. Prepare Ingredients: Begin by preparing all the components. Halve the roasted peppers and set them aside. Shred the smoked mozzarella and grate the Parmesan if not already done.

2. Sauté the Spinach: Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, add the minced garlic, and sauté for about 1 minute until fragrant. Add the baby spinach and cook for about 2-3 minutes, stirring constantly, until wilted.

3. Mix the Filling: Transfer the wilted spinach into a mixing bowl. Add the smoked mozzarella, Parmesan cheese, chopped herbs, cayenne pepper, paprika, balsamic vinegar, and lemon juice. Season with salt and pepper to taste. Stir the mixture until well combined.

4. Stuff the Peppers: Fill each roasted pepper half with the spinach and cheese mixture. Ensure the filling is evenly distributed and packed into the peppers.

5. Cook the Stuffed Peppers: Place the stuffed pepper halves back into the skillet over medium heat. Cover and cook for about 5-7 minutes until the cheese is melted and bubbly.

6. Serve: Carefully transfer the stuffed peppers to a serving platter. Garnish with additional herbs if desired. Serve hot and enjoy!

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes

- Cooking Time: PT15M
15 minutes

Total Time

- Total Time: PT35M
35 minutes

Type of Dish

- Lunch

Keywords

Stuffed peppers, smoked mozzarella, spinach recipe, stove-top cooking, roasted peppers, Italian lunch, cheesy peppers, easy gourmet, vegetarian, quick lunch

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1200

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