Step 1

Preheat oven to 425.

Step 2

Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.

Step 3

Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.

Step 4

Mix ricotta and Parmesan together. Add in the spinach mixture and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.

Step 5

Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.

Step 6

Serve over rice, orzo, or quinoa.