Preheat oven to 400
Cook shallot in 1 T oil until soft, about 1 minute. Add spinach in batches and cook until wilted. This takes 3-4 minutes. Stir in dill, parsley, garlic, and pepper. Cook and stir for 1 minute. Transfer to bowl and stir in ricotta and feta.
Rub peppers with remaining oil and sprinkle with salt. Divide spinach mixture into pepper halves and top each with 1 T mozzarella. Place in square baking dish.
Bake 30 to 35 minutes until peppers are tender. Let cool for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 135 (62%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 31.1mg||10 %|
|Sodium 348.9mg||12 %|
|Potassium 658.9mg||17 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 8.1g|
|Protein 12.3g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 219
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