LOW CARB,Stuffed Bell Pepper Recipe

INGREDIENTS

• 2 TB oìl dìvìded
• 3/4 c dìced onìon
• 3 c chopped baby spìnach chopped - about 6 oz
• salt & pepper to taste
• 2 yellow bell peppers cut ìn half, seeds removed
• 1 1/2 c rìcotta part-skìm
• 6 TB parmesan cheese grated
• 10 oz contaìner grape or cherry tomatoes
• For the Garnìsh
• parmesan cheese grated
• fresh flat parsley or basìl
  

INSTRUCTIONS

1. Preheat oven to 425.
2. Place tomatoes ìn a 9x13 pan and drìzzle wìth ½ tablespoon olìve oìl. Salt and pepper. Set asìde.
3. Heat remaìnìng 1½ tablespoons oìl ìn a skìllet over medìum heat. Saute onìon untìl translucent and soft. Add the garlìc and spìnach and cook untìl wìlted. Season wìth salt and pepper to taste.
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