HEALTH WITH JESSICA

Spinach, Ricotta & Bacon Filled Peppers 


I LOVE finding savory, filling, yummy, but HEALTHY recipes! This one was a big hit. It could easily be done with mini peppers but I love using regular sized bell peppers and just cutting them up so they’re like little boats. Easier to fill too! Make sure to watch your cook time if you like your peppers more on the crunchy side, like us!

INGREDIENTS 

  • 2 bell peppers, cut in fourths and seeded
  • 6 slices bacon, cooked & crumbled 
  • 3/4 cup ricotta cheese
  • 1/3 cup fresh grated parmesan
  • 1/2 cup chopped spinach
  • Salt & pepper to taste

DIRECTIONS 

Preheat oven to 350. Spray baking sheet with cooking spray, set aside.

Mix all ingredients in a medium bowl. Spoon mixture into prepared peppers. Place peppers on baking sheet and bake 10-15 minutes. Peppers are ready when they are barely soft and filling is nice and hot! 

Cool for a few minutes and enjoy! 

Grilled, stuffed portobello mushroom

Ummmm this is a combination of several things I LOVE! Yummy and EASY! 

  
Ingredients:

  • 2 Portobello mushrooms, rinsed, stem removed
  • 1/4 cup blue cheese, crumbled
  • 2 slices bacon, cooked & crumbled
  • 1/2 red bell pepper, sliced into strips 
  • 1/4 onion, sliced into strips
  • Salt & pepper to taste 

Directions:

Sauté onions & peppers. Place all ingredients on top of mushrooms, distributed evenly between the two mushrooms. Place mushrooms on grill for 5-7 minutes, until mushrooms are soft.

Wha-la!! Devour immediately! 

Expect to see a slightly healthier version of this in our new E-cookbook coming out SOON!!!

xoxo, Jess

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