Spinach and Feta Stuffed Peppers

This hearty Spinach and Feta Stuffed Peppers recipe has become my go-to dinner option whenever I want something vibrant, nutritious, and incredibly satisfying without spending hours in the kitchen. The combination of colorful bell peppers with a savory filling creates a Mediterranean-inspired meal that pleases everyone at my table.

I first made these stuffed peppers when trying to use up leftover rice and wilting spinach. What started as a kitchen cleanup effort has become one of our family's most requested meals, especially when we want something lighter but still filling.

Ingredients

• Bell peppers: Choose firm peppers with smooth skin and even coloring for the best results
• Olive oil: Use extra virgin for brushing the peppers to enhance their natural sweetness
• Onion and garlic: These aromatics create the flavor foundation for the filling
• Fresh spinach: Provides moisture, color and nutrients. Baby spinach works best as it requires no chopping
• Cooked rice: Leftover rice works perfectly here, making this an excellent meal for repurposing extras
• Feta cheese: Select a block and crumble it yourself for the best texture and flavor
• Parmesan cheese: Adds a nutty depth that complements the tangy feta beautifully
• Egg: Acts as a binding agent to hold the filling together during baking
• Fresh herbs: Dill or parsley brighten the entire dish with freshness
• Lemon zest: Optional but highly recommended for that extra Mediterranean flair

Step-by-Step Instructions

Prepare the peppers:

Cut each bell pepper lengthwise and remove the seeds and membranes completely. Brush them generously with olive oil to prevent drying out during baking and arrange them cut side up in your baking dish. This preparation ensures they'll cook evenly and develop a slight caramelization around the edges.

Create the aromatic base:

Heat olive oil in a skillet over medium heat until shimmering. Add the finely chopped onion and cook for 3 to 4 minutes, stirring occasionally until they become translucent and soft. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as that will create bitterness.

Cook the spinach:

Add chopped spinach to the skillet with the onion and garlic. If using fresh spinach, you'll see it dramatically reduce in volume as it cooks down. Continue cooking for about 3 minutes until all moisture has evaporated. This step is crucial as excess moisture will make your filling soggy. Allow the mixture to cool slightly before the next step.

Mix the filling:

In a large bowl, combine the cooked spinach mixture with cooked rice, crumbled feta, grated Parmesan, lightly beaten egg, chopped herbs, salt, pepper, and lemon zest if using. Mix thoroughly but gently to incorporate all ingredients while maintaining some texture. The egg will help bind everything together during baking.

Fill and bake:

Spoon the filling generously into each pepper half, pressing down slightly to eliminate air pockets. Cover the baking dish with foil to trap steam and help the peppers cook through. Bake at 375°F for 30 minutes, then remove the foil and continue baking for 5 to 10 minutes until the tops develop a golden color and the peppers are tender when pierced with a fork.

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The combination of spinach and feta has special meaning in my kitchen. My grandmother used to make spanakopita with these same ingredients, and these stuffed peppers give me those same comforting flavors without the fuss of working with phyllo dough. Every time I make them, I think of her teaching me to cook in her tiny kitchen.

Make Ahead Options

These stuffed peppers are perfect for busy households. You can prepare the entire dish up to 24 hours ahead and refrigerate it unbaked. Simply cover the baking dish tightly with plastic wrap, then remove from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature. You'll need to add about 5-10 minutes to the covered baking time if they're still cool when they go into the oven.

Flavor Variations

The basic recipe is wonderfully adaptable to whatever ingredients you have on hand. Try swapping the spinach for kale or Swiss chard for a different nutritional profile and texture. Mediterranean lovers might enjoy adding chopped olives, sun-dried tomatoes, or artichoke hearts to the filling. For a non-vegetarian version, cooked ground turkey or lamb makes an excellent addition to the rice mixture. You can also experiment with different cheese combinations like goat cheese or mozzarella in place of some or all of the feta.

Serving Suggestions

These stuffed peppers stand beautifully on their own, but they truly shine when paired with complementary sides. A simple Greek salad with cucumbers, tomatoes, red onion, and a lemon-olive oil dressing makes the perfect light accompaniment. For heartier appetites, serve alongside a crusty whole grain bread for soaking up any flavorful juices. During summer months, I love serving these with a side of tzatziki for cooling contrast. For special occasions, start the meal with hummus and warm pita before bringing out these colorful stuffed peppers as the main attraction.

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Recipe FAQs

→ Can I use different colored bell peppers?

Yes, you can use any color bell peppers you prefer. Red peppers offer a sweeter flavor, while green tend to be more earthy. Yellow and orange fall somewhere in between. Using a variety of colors makes for a beautiful presentation.

→ How can I make this dish vegan?

To make this dish vegan, omit the feta and Parmesan cheese and replace with a vegan cheese alternative or nutritional yeast for flavor. Skip the egg and add 1-2 tablespoons of tomato paste or hummus as a binder instead.

→ Can I prepare these stuffed peppers in advance?

Absolutely! You can prepare the entire dish up to 24 hours ahead and refrigerate before baking. You may need to add 5-10 minutes to the baking time if cooking directly from the refrigerator. You can also freeze the assembled peppers before baking.

→ What can I serve with spinach and feta stuffed peppers?

These stuffed peppers pair well with a Greek salad, crusty bread, roasted potatoes, or a simple green salad with lemon vinaigrette. They're quite filling on their own, so a light side dish is often sufficient.

→ Can I add meat to this vegetarian dish?

Yes, you can add cooked ground turkey, chicken, or lamb to the filling. Cook the meat before mixing with the other filling ingredients, and you may need to reduce the amount of rice slightly to maintain the proper consistency.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 2-3 minutes or in a 350°F oven for about 15 minutes until heated through.