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Fat, cheesy stuffed bell peppers loaded with a savory filling of cremini mushrooms, spinach, sun-dried tomatoes, and three cheeses — ricotta, mozzarella, and parmesan. Each serving is two generously stuffed pepper halves. Completely meatless, deeply flavorful, and one of the best vegetarian meals you can pull from the freezer.
Preheat oven to 375°F. Lightly grease two 9x13 baking dishes. Arrange the pepper halves cut-side up (8 per dish). Drizzle with 1 tablespoon of olive oil and season lightly with salt. Par-bake until the peppers are just starting to soften but still hold their shape.
⏱ 15 minutesWhile peppers par-bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened. Add the cremini mushrooms in an even layer — don't stir for the first 2 minutes so they brown. Then stir and continue cooking until all moisture has evaporated and the mushrooms are deeply golden.
⏱ 10 minutesAdd garlic and stir for 30 seconds. Add the baby spinach in batches, stirring until fully wilted. Add the chopped sun-dried tomatoes, red pepper flakes, and a pinch of salt. Stir to combine, then transfer the entire mixture to a large bowl and let cool for 5 minutes.
⏱ 3 minutesTo the cooled mushroom-spinach mixture, add the ricotta, 1 cup of the mozzarella, ½ cup of the parmesan, beaten eggs, Italian seasoning, garlic powder, salt, and pepper. Stir until everything is well combined and creamy.
Remove par-baked peppers from the oven. Spoon the filling generously into each pepper half, mounding it slightly — use all the filling across all 16 halves. Top each with the remaining 1 cup mozzarella and ¼ cup parmesan, divided evenly.
Spoon the marinara sauce around the base of the peppers in each dish (not on top). Cover with foil and bake for 20 minutes. Remove foil and continue baking until the cheese on top is bubbling and golden brown.
⏱ 30 minutes totalLet rest for 10 minutes. Garnish with torn fresh basil. Serve 2 stuffed pepper halves per portion. For meal prep, cool completely, then transfer 2 halves per 28 oz rectangular container. Spoon a little of the pan sauce over each before closing. Freeze for up to 3 months.