Spinach and Feta Stuffed Peppers
Indulge in the delightful combination of roasted bell peppers filled with a savory mix of fresh spinach, creamy feta, and aromatic herbs. This vibrant dish not only offers a burst of flavor but also brings a touch of elegance to any table setting. Perfect for weeknight dinners or special occasions, these stuffed peppers are sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 2 cups fresh spinach (chopped)
- 1 cup crumbled feta cheese
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1/4 cup pine nuts (optional, toasted)
- 1 tsp dried dill or oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds; place them upright in a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until fragrant and golden brown (about 4 minutes).
- Add chopped spinach, salt, pepper, and herbs; cook until spinach wilts down (about 3 minutes).
- Remove from heat; stir in crumbled feta and toasted pine nuts until well combined.
- Generously fill each pepper with the mixture, then cover the dish with foil and bake for 30 minutes. Remove foil for the last 10 minutes to lightly brown the tops.
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 260
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 25mg
Keywords: For added texture variations, swap quinoa with rice or couscous. Enhance flavors by incorporating olives or sun-dried tomatoes into the filling. Leftovers can be stored in an airtight container in the fridge for up to three days.