Savory Delightful Spinach and Feta Stuffed Peppers Made Easy
Enjoy these Savory Delightful Spinach and Feta Stuffed Peppers, a wholesome and flavorful vegetarian dish perfect for dinner.
Servings: 4 peppers
Calories: 250kcal
Equipment
- 9x13 inch baking dish
- Skillet
- Mixing Bowl
Ingredients
For the Peppers
- 4 pieces Bell Peppers Choose firm, brightly colored varieties
For the Filling
- 2 cups Fresh Spinach Wilts beautifully
- 1 cup Crumbled Feta Cheese Opt for high-quality feta
- 1 cup Cooked Quinoa or Rice Binds the filling
- 2 cloves Garlic Fresh cloves
- 2 tablespoons Olive Oil Use extra virgin
- 1 teaspoon Herbs (Oregano and Basil) Elevate with fresh or dried herbs
- 1 teaspoon Salt For seasoning
- 1/2 teaspoon Pepper For seasoning
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and lightly coat a 9x13 inch baking dish with nonstick spray.
- Carefully cut the tops off the bell peppers and remove the seeds. Place them upright in the baking dish.
- Heat olive oil in a skillet over medium heat, add minced garlic and sauté until fragrant.
- Toss in the fresh spinach and sauté until it wilts down, about 2-3 minutes.
- In a mixing bowl, combine the sautéed spinach with the cooked quinoa or rice, crumbled feta, oregano, basil, salt, and pepper.
- Generously spoon the filling into each bell pepper, pressing down lightly to pack it in.
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes.
Notes
Garnish with fresh herbs before serving. Store in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.