Ricotta and Spinach Stuffed Capsicums
286 cal
15m prep · 15m cook
2 servings
Macro Breakdown
286
Calories (cal)
22
Protein (g)
10
Carbs (g)
17
Fat (g)
Fibre: 7g
Protein 45% Carbs 20% Fat 35%
Ingredients
Item
Weight
Cals
Orange capsicums
400g
124
Ricotta cheese
200g
276
Frozen spinach, thawed and squeezed
150g
35
Parmesan cheese, grated
30g
132
Nutmeg, grated
1g
5
Method
1
Preheat oven to 200°C. Halve capsicums. Mix ricotta, spinach, parmesan, and a pinch of nutmeg. Fill capsicums and bake for 15 minutes until the filling is hot and capsicum is tender-crisp.