Spinach and Feta Stuffed Peppers Recipe
Stuffed peppers are a timeless dish loved for their versatility and wholesome flavors. This Spinach and Feta Stuffed Peppers Recipe is a perfect blend of savory, creamy, and fresh ingredients. Whether you’re cooking for a family dinner or a casual get-together, these stuffed peppers are guaranteed to impress!
Ingredients for Spinach and Feta Stuffed Peppers
To make this delicious dish, you’ll need the following ingredients:
- 4 large bell peppers (red, yellow, or orange work best for sweetness)
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1 cup cooked quinoa or rice (optional but recommended for extra filling)
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper to taste
- 1/4 cup shredded mozzarella (optional, for topping)
Pro Tip: Pick bell peppers that can stand upright. If they wobble, slightly trim the bottom without cutting through to create a stable base.
How to Make Spinach and Feta Stuffed Peppers
1. Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Lightly brush the outsides with olive oil and place them in a baking dish.
Pro Tip: Blanch the peppers in boiling water for 3–5 minutes before stuffing for softer, more tender results.
2. Cook the Filling
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the diced onions and garlic, sautéing until fragrant.
- Stir in the chopped spinach, cooking until wilted (about 2–3 minutes).
- Remove from heat and mix in the feta cheese, cooked quinoa or rice (if using), red pepper flakes, salt, and pepper.
Pro Tip: Let the filling cool slightly before stuffing to avoid overcooking the spinach.
3. Stuff the Peppers
- Generously fill each bell pepper with the spinach and feta mixture.
- If desired, sprinkle a small amount of shredded mozzarella on top for a gooey finish.
4. Bake to Perfection
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
- Let the peppers rest for 5 minutes before serving.
Serving Suggestions
- Pair these stuffed peppers with a light green salad for a balanced meal.
- Serve alongside crusty bread to soak up the juices.
Variations to Try
- Add protein: Incorporate cooked ground turkey, chicken, or tofu for added protein.
- Try different cheeses: Use goat cheese, ricotta, or cream cheese for a creamier texture.
- Go Mediterranean: Add black olives, sun-dried tomatoes, or pine nuts for an extra flavor boost.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap individually in foil and freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave on medium power until heated through.
This Spinach and Feta Stuffed Peppers Recipe is a delightful way to bring fresh and healthy ingredients to your table. The combination of creamy feta, nutrient-packed spinach, and perfectly roasted peppers will make this dish a favorite in no time! Try it today and savor the flavors!
