Step 1

Preheat oven to 375 F.

Step 2

Add cherry tomatoes, 1/2 tablespoon olive oil, salt, and pepper to a 9 x 11 inch oven safe baking dish. Toss them in the pan to combine. Place peppers in the pan and bake for 10 minutes.*

Step 3

While the tomatoes and peppers are cooking, heat 1 tbsp of olive oil over medium-high heat and sauté spinach, garlic, and onions until spinach has wilted. Drain the spinach well (I like to use a fine mesh strainer) and set aside in a mixing bowl.

Step 4

Add ricotta, red pepper flakes, egg, basil, and lemon zest to the mixing bowl with the spinach and mix until fully combined.

Step 5

Remove the peppers from the oven and stuff with the spinach and ricotta mixture. Top each pepper with about half a tablespoon of shredded parmesan cheese.

Step 6

Place the stuffed peppers in the oven and bake for about 5 minutes, just until the cheese on top has melted and the peppers are warm all the way through. Don't bake them too long or they will become watery inside!