Mom'S Stuffed Peppers
Flavorful stuffed peppers filled with spinach, cheese, and crackers, baked to perfection. A delicious, hearty dish suitable for family dinners and vegetable lovers alike.
Ingredients
Instructions
- Cut off tops of peppers; chop and set aside.
- Clean, wash, and cut remaining peppers in half lengthwise; set aside.
- Rinse spinach thoroughly; cook, drain, and chop.
- Chop onion; sauté in 2 tablespoons vegetable oil.
- Add chopped peppers; cook until soft. Add chopped spinach; cook until oil is completely absorbed and dry.
- In a bowl, add crushed Ritz crackers and Parmesan cheese.
- Moisten slightly with milk.
- Add spinach mixture; mix thoroughly and add egg.
- Mix well.
- Stuff peppers with the mixture.
- Cook on a slightly oiled cookie sheet on each side for 20 minutes at 350°F.
Tips & Substitutions
For a twist, try using quinoa or brown rice instead of Ritz crackers for a healthier option. You can also substitute the Parmesan cheese with feta for a tangy flavor. Make sure to chop the spinach finely to ensure it mixes well with the other ingredients. If you want an extra kick, consider adding some red pepper flakes to the mixture.
Serving Suggestions
These stuffed peppers make a delightful main dish and pair beautifully with a light salad or some garlic bread. For an added touch, serve with a dollop of sour cream or a sprinkle of fresh herbs on top. They also go well with a side of roasted vegetables, making for a complete meal.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in the oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave them for 2-3 minutes, checking for an even heat distribution.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Stuffed Peppers contains roughly 937 calories, with 12g protein, 98g carbohydrates, and 57g fat. It is an excellent source of vitamin A (88% of the Daily Value), protein (25% of the Daily Value), and calcium (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 975mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze stuffed peppers for later use?
Yes, stuffed peppers freeze well! After baking, allow them to cool completely, then wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. They can be stored for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.
What can I use instead of spinach?
If you don't have spinach, you can use kale, Swiss chard, or even cooked broccoli as a substitute. Just make sure to chop them finely and cook until tender before mixing them with the other ingredients for the stuffing.
How do I know when the peppers are fully cooked?
The stuffed peppers are fully cooked when they're tender and the filling reaches an internal temperature of 165°F. You can check this with a food thermometer. The peppers should be slightly soft, and the filling should be hot and cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).