Spinach and Feta Stuffed Peppers
Spinach and Feta Stuffed Peppers are a delightful blend of vibrant flavors and nutritious ingredients. Roasted bell peppers filled with a savory mixture of fresh spinach, creamy feta cheese, and hearty grains make for an irresistible dish that transforms any meal into a culinary delight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 cup cooked quinoa or rice
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9×13 inch baking dish with nonstick spray.
- Cut the tops off the bell peppers and remove the seeds; place them upright in the baking dish.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 30 seconds). Add chopped spinach and cook until wilted.
- In a large bowl, combine cooked quinoa or rice, sautéed spinach, feta cheese, oregano, basil, salt, and pepper. Mix well.
- Generously fill each bell pepper with the mixture until overflowing.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10 minutes until golden brown.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Feel free to substitute feta with goat cheese for a different flavor profile. To enhance the dish further, consider adding sun-dried tomatoes or spices like paprika. For storage, keep leftovers in an airtight container in the fridge for up to three days; reheat in the oven for best results.