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1
Preheat oven to 400F.
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2
Begin by neatly trimming the tops off the bell peppers, and set aside.
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3
You may also need to slightly trim off the bottoms of the peppers so that they can stand on their own.
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4
Remove the seeds and pull out the white veins.
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5
In a mixing bowl combine eggs, ricotta, herbs, garlic powder, salt and pepper.
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6
Mix well and set aside.
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7
In a pan over medium-high heat, saute in a little olive oil the onion and sausage until the onion is translucent and sausage slightly browned, then add the spinach (add a little salt and pepper) and cook until wilted.
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8
Remove from heat and add one spoonful from the pan into the ricotta/egg mixture, and stir immediately (we are tempering the ricotta/egg mixture so that the eggs dont scramble.)
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9
Continue doing this, spoon-by-spoon for about half the pan, and then add the rest to the egg mixture and mix well.
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10
Spoon the cheese mixture evenly into the hollowed bell peppers, and place onto a nonstick baking sheet.
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11
Place the baking sheet into your 400 degree oven.
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12
Try putting the tops next to each pepper in the oven, and just monitor them so they dont over-brown.
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13
Bake for 30-40 minutes until the cheese on top is bubbly.
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14
This recipe is creamy and filling at the same time.
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15
I served this with a side of mashed potatoes and some roasted acorn squash from the farmers market.
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16
My husband walked around the kitchen while I was making them looking nervous and scared (he really doesnt like peppers) but he just ate the filling, and my 4 year old ended up eating everything, including the pepper.
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17
This was really simple to make, and so good, healthy, and gluten-free!
