Spinach Feta Stuffed Peppers (Print Version)
Bright bell peppers filled with a savory mixture of spinach, feta cheese, herbs, and rice for a flavorful vegetarian meal.
# Ingredients:
→ Peppers
01 -
4 large bell peppers (any color), halved lengthwise and seeds removed
02 -
1 tbsp olive oil (for brushing)
→ Filling
03 -
1 tbsp olive oil
04 -
1 small onion, finely chopped
05 -
2 garlic cloves, minced
06 -
140 g fresh spinach, chopped (or 280 g frozen, thawed and drained)
07 -
1½ cups cooked rice (white or brown)
08 -
½ cup crumbled feta cheese
09 -
¼ cup grated Parmesan cheese
10 -
1 egg, lightly beaten
11 -
1 tbsp fresh dill or parsley, chopped (or 1 tsp dried)
12 -
Salt and pepper to taste
13 -
Zest of ½ lemon (optional, for brightness)
# Steps:
01 -
Preheat oven to 375°F (190°C). Brush pepper halves with olive oil and place in a baking dish, cut side up.
02 -
In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and spinach, and cook until spinach wilts and moisture evaporates (about 3 minutes). Let cool slightly.
03 -
In a large bowl, combine cooked spinach mixture with rice, feta, Parmesan, egg, herbs, salt, pepper, and lemon zest if using. Mix well.
04 -
Spoon the filling evenly into the pepper halves. Cover the dish with foil.
05 -
Bake for 30 minutes. Remove foil and bake uncovered for another 5–10 minutes until tops are slightly golden.
06 -
Serve warm, optionally garnished with extra herbs or a drizzle of olive oil.
# Notes:
01 -
For extra richness, top with a bit of mozzarella or more feta before baking.
02 -
Can be prepared ahead and baked just before serving.
03 -
Serve with a green salad or roasted potatoes for a full meal.