Spinach, Bacon & Ricotta Stuffed Peppers

Ingredients

• 1/2 Tbs oil divided
• 3/4 c diced onion
• 8 strips of bacon
• 3 c chopped baby spinach chopped - about 6 oz
• salt & pepper 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

 Garnish

• parmesan cheese grated
• fresh flat parsley or basil

Directions
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1. Preheat oven to 425.
2. Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
3. Fry bacon until crispy, remove from pan and set aside. Using the bacon grease, saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
4. Mix ricotta and Parmesan together. Add in the spinach mixture, crumbled bacon and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
5. Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
6. Serve over rice, orzo, or quinoa.