Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish.
Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.
209 calories;14 g fat(5 g sat); 3 g fiber; 11 g carbohydrates; 10 g protein; 42 mcg folate; 27 mg cholesterol; 4 g sugars; 0 g added sugars; 7,205 IU vitamin A; 100 mg vitamin C; 287 mg calcium; 3 mg iron; 416 mg sodium; 229 mg potassium
Vitamin C (167% daily value), Vitamin A (144% dv), Calcium (29% dv)
I made this basically as directed, except I ran out of feta so made up the difference with goat cheese. It was a big hit, both fresh and hot, and the next day cold. I will definitely be making this again.
September 29, 2019
This was fantastic! I used the filling to make one of the best paninis I ever had. Will definitely make this again
September 23, 2019
By: Kirsten Herman
This was a delicious take on spanakopita. I doubled it and used frozen spinach-around half the amount the recipe called for and added a bit extra ricotta. Using 4 different colored peppers made this visually stunning. Even my meat and potatoes husband liked it. The mozzarella got nice and brown on top. Will definitely make again.