These spinach sausage and ricotta stuffed peppers are an easy and delicious weeknight meal.
So I had this whole entire post written, scheduled and all ready to go like 3 days ago knowing I was going to be busy all day yesterday and my usual 10pm the night before kind of thing wasn’t going to be a fun time (I used to be super proactive but have somehow turned into the biggest procrastinator with age, it’s weird).
Then I got home last night after an all day event that had me up at 5am, re-read it and decided to delete the whole thing.
It was a long, drawn out post about this ridiculous and yet, hysterical experience I’ve had with Amazon over the past 2 weeks in a simple attempt to order an iPhone case that I might still tell at some point because it’s pretty damn funny, but it just felt too whiny and negative after the high I was riding all day yesterday.
I’ll be talking more about this next week, but I got the opportunity to spend the day at Reebok in NYC for a PR woman’s event yesterday.
Besides the product and the marketing spiel though (which were really interesting) we got to actually work out. And not just any work out. I’m talking yoga with Tara Stiles, CrossFit with Christmas Abbott & Annie Sakamoto and running with Alissa McKaig. If you’re into any of those sports, you’ll know who these people are. If you’re not, ignore my name dropping and continue on.
It was just awesome.
As I watched everyone at the event workout at their own levels from never before runners and people that looked at a box jump with the fear of God in their eyes to world class competitors, it made me reflect on how far I’ve come myself and the journey I’ve taken.
To think that 3 years ago, I was 20 pounds heavier, couldn’t run a mile to save my life (ok, maybe I could’ve but it wouldn’t have been pretty) and would’ve laughed in your face if you mentioned the words pull-up or rope climb is kind of crazy.
I’m shocked at what my body is capable of and I’m psyched to see what the next 3 years are going to bring even more after yesterday.
I left feeling empowered, inspired and like I wanted to go for a 10 mile run (instead of spending an hour in my car in NYC traffic) to release all the endorphins. There’s something about surrounding yourself with the best that just pushes you that much further. Like doing a strict pull-up while Christmas Abbot is watching and giving you cues.
I haven’t felt that happy and thankful to just be a young (I guess that’s relative), fit, woman in charge of my health, in a long time.
Life is freakin’ good. So are these stuffed peppers.
More recipes like these spinach sausage and ricotta stuffed peppers:
Bison Stuffed Peppers
Cheddar Stuffed Turkey Zucchini Meatballs
Cheesy Chicken Stuffed Eggplant
Black Garlic Cheese and Turkey Stuffed Portobello Mushrooms
Bruschetta Hummus Stuffed Zucchini
Tomato Butter Mozzarella Stuffed Chicken Marsala
Spinach Sausage and Ricotta Stuffed Peppers
- 3 large red peppers seeded & sliced in half lengthwise.
- 1 tablespoon extra virgin olive oil
- 1 large shallot chopped
- 1 large clove of garlic minced
- 1 package frozen spinach thawed & squeezed of all excess water
- 1/2 lb. sweet Italian sausage
- 1/4 cup whole milk ricotta
- 1 tablespoon fresh basil chiffonade
- salt & pepper
- parmesan cheese for topping
- Preheat oven to 375 degrees.
- Lay peppers on baking sheet and bake for 10-15 minutes until they've softened a bit.
- In the meantime, heat the olive oil over medium heat in a skillet and saute shallots and garlic for about 2-3 minutes.
- Transfer shallot & garlic to a large bowl.
- Turn the heat to medium-high and cook the sausage in the skillet, breaking into little pieces as it cooks. Once fully cooked and no longer pink, add to the bowl with the shallots & garlic.
- Add in the spinach, ricotta, basil and salt & pepper to taste and mix together.
- Stuff peppers with the mixture and top with grated parmesan.
- Bake for 5-7 minutes and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.