Stuffed-peppers-olives-ricotta

Spinach, olive and ricotta stuffed peppers

Bursting with fruity olives and buttery pine nuts, this easy dish is full of Mediterranean flavours

By , 25 April 2019

(3 votes)

Spinach, olive and ricotta stuffed peppers
  • Prep: 15 Mins
    Cook: 35 Mins

  • Serves: 4

Nutritional Info
Each 205g serving contains
  • Energy

    669KJ

    160KCAL

    8%
  • Fat

    10.5g

    med

    15%
  • Saturates

    2.7g

    low

    14%
  • Sugars

    5.9g

    low

    7%
  • Salt

    0.33g

    low

    6%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 326kJ/78kcal.
Ingredients
  • 250g frozen spinach, thawed
  • Zest and juice ½ lemon
  • 125g Asda Ricotta
  • 15g flat-leaf parsley
  • ½ clove garlic, crushed
  • 20g pine nuts, lightly toasted
  • 1 orange pepper, halved
  • 1 yellow pepper, halved
  • 10 kalamata olives, destoned and halved
  • 4 cherry vine tomatoes, halved
  • 2tbsp Asda Reduced Fat Green Pesto
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • For the stuffing, squeeze any excess water out of the thawed spinach and mix together with the lemon zest and juice, ricotta, parsley, garlic and half of the pine nuts.

  • Put the orange and yellow peppers in a roasting dish. Divide the stuffing mixture plus the kalamata olives and cherry tomatoes between them. Roast in the oven for 20-25 mins until the peppers are tender. Add the rest of the pine nuts and cook for 8 mins more.

  • Mix the pesto with 1tbsp water, to thin. Drizzle over the stuffed peppers and season with freshly ground black pepper to serve.