Spinach, olive and ricotta stuffed peppers

Name: Spinach, olive and ricotta stuffed peppers | Asda Good Living
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 250g frozen spinach, thawed; Zest and juice ½ lemon; 125g Asda Ricotta; 15g flat-leaf parsley; ½ clove garlic, crushed; 20g pine nuts, lightly toasted; 1 orange pepper, halved; 1 yellow pepper, halved; 10 kalamata olives, destoned and halved; 4 cherry vine tomatoes, halved; 2tbsp Asda Reduced Fat Green Pesto

Bursting with fruity olives and buttery pine nuts, this easy dish is full of Mediterranean flavours

By Asda Good Living,25th April 2019

(9 votes)

Cook: 50 Mins

Serves: 4

Price: 84p per serving

Nutritional Information

Each 205g serving contains

Energy
668kj
160kcal

Fat
10.5g

Med
15%

Saturates
2.7g

Med
14%

Sugars
5.9g

Med
7%

Salt
0.33g

Med
6%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
326kj/78kcal

Ingredients

250g frozen spinach, thawed

Zest and juice ½ lemon

125g Asda Ricotta

15g flat-leaf parsley

½ clove garlic, crushed

20g pine nuts, lightly toasted

1 orange pepper, halved

1 yellow pepper, halved

10 kalamata olives, destoned and halved

4 cherry vine tomatoes, halved

2tbsp Asda Reduced Fat Green Pesto

Method

Preheat the oven to 200C/180C Fan/Gas 6.

For the stuffing, squeeze any excess water out of the thawed spinach and mix together with the lemon zest and juice, ricotta, parsley, garlic and half of the pine nuts.

Put the orange and yellow peppers in a roasting dish. Divide the stuffing mixture plus the kalamata olives and cherry tomatoes between them. Roast in the oven for 20-25 mins until the peppers are tender. Add the rest of the pine nuts and cook for 8 mins more.

Mix the pesto with 1tbsp water, to thin. Drizzle over the stuffed peppers and season with freshly ground black pepper to serve.