Pre-heat the oven to 400 degrees. Cut the bell peppers in half and remove seeds and ribs. Add prepared peppers to a baking dish and drizzle with a little olive oil. Bake for about 12 minutes or until just starting to soften and caramelize. Remove peppers from the oven to be stuffed.

In a small bowl, mix the Galbani Ricotta, pesto, parmesan cheese, lemon zest and desired amount of salt and pepper. Set aside.

Next, heat olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent. Add the garlic and a small pinch of salt and cook until the garlic is fragrant. Next, add the spinach and cook until wilted. Remove from pan.

Heat a little more olive oil in the skillet. Add the Carando meatballs. Sear on both sides to form a golden-brown crust, then break into crumbles. Continue to cook the meat until just cooked through. Do not overcook, as they will continue to cook in the oven when the peppers are baked. Add the garlic, onion, spinach mixture along with the red sauce and stir until everything is well-combined. Taste and adjust seasonings as necessary.

To stuff the peppers, first, add a layer of the pesto ricotta. Next, add a layer of orzo. Next, add the meat sauce mixture. Finally, top with shredded mozzarella cheese and a sprinkle of Italian seasoning.

Cook for 10-15 minutes or until the cheese on top is golden brown and the peppers are tender. If desired, broil the peppers for 1-2 minutes or until golden brown bubbles form.

Garnish with grated parmesan, extra pesto, fresh basil, and balsamic glaze.

Serve and enjoy!