▢2 TB vegetable oil divided ▢3/4 c diced onion ▢3 c chopped baby spinach chopped – about 6 oz ▢salt and pepper to taste to taste ▢2 yellow bell peppers cut in half, seeds removed ▢1 1/2 c ricotta part-skim ▢6 TB parmesan cheese grated ▢10 oz container grape or cherry tomatoes
Preheat the oven to 425 degrees.
In a 9-by-13-inch pan, combine the tomatoes and drizzle with a quarter tablespoon of olive oil. Sprinkle with pepper and salt.
In a skillet, heat the remaining 1/2 tablespoon of oil over medium heat. Bring the onion to a translucent, tender state. Cook the spinach and garlic until they begin to wilt. To taste, season with salt and pepper.
Ricotta and Parmesan are combined. The spinach mixture should be stuffed into the jalapenos. Add additional Parmesan cheese to the tomatoes and arrange on top of them in the pan.
Twenty-five to thirty minutes, or until faintly browned. Add additional Parmesan and fresh basil or cilantro as a garnish. Precede with quinoa, orzo, or rice.