Cut red bell peppers into halves and remove the seeds. Place them skin side down in an oven-safe baking dish and bake them for 10 minutes at 375 °F (191 °C). After 10 minutes, flip and bake them for another 5-10 minutes or until peppers are fork tender.

4 red bell peppers

In the meantime, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Then add salt, black pepper, and ground nutmeg. Stir to incorporate.

1 onion,4 cloves of garlic,½ teaspoon kosher salt,½ teaspoon ground black pepper,⅛ teaspoon ground nutmeg

Add the spinach and stir for 1 to 2 minutes until spinach is evenly cooked and wilted.

3 cups (120 g) fresh baby spinach

Remove the skillet from the stove and add the ricotta cheese and 1 ½ cups of shredded mozzarella cheese.

12 ounces (340 g) ricotta cheese,2 ½ cups (280 g) shredded mozzarella cheese

Once the red bell peppers are fork tender (they should be tender but still keeping their shape), remove them from the oven. Fill red bell peppers with the spinach and ricotta mixture.

Top the stuffed peppers with the remaining shredded mozzarella cheese.

Place them in the oven for 8-10 minutes or until the cheese has melted and is browned and bubbly.

Allow to cool for 5-10 minutes then serve.