Mediterranean Spinach Feta Stuffed Peppers
A vibrant and flavorful blend of fresh spinach, creamy feta, and wholesome grains tucked inside sweet bell peppers, perfect for a healthy and satisfying meal.
Ingredients
Vegetables
- 4 pieces bell peppers Choose from red, yellow, or orange for a pop of color
Filling
- 2 cups fresh spinach, finely chopped For optimal flavor
- 1 cup feta cheese, crumbled Adds creaminess and zest
- 1 cup cooked quinoa or rice Serves as a hearty base
- 1/2 cup diced tomatoes For added juiciness and freshness
- 1/4 cup olives, sliced Enhances the Mediterranean flair
- 2 cloves garlic, minced Provides a robust aroma
- 1 teaspoon dried oregano Sprinkles in a hint of warmth
- Salt and pepper to taste To season the mixture perfectly
- Olive oil for sautéing and drizzling on top
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a pan, heat a splash of olive oil over medium heat and sauté the minced garlic until fragrant (about 30 seconds).
- Add the chopped spinach and cook until it wilts.
Mixing
- In a bowl, combine sautéed spinach, crumbled feta, cooked quinoa or rice, diced tomatoes, olives, and oregano. Season with salt and pepper.
Stuffing
- Stuff the bell peppers with the mixture.
- Place the stuffed peppers in a baking dish and drizzle with olive oil.
Baking
- Bake for 25-30 minutes until the peppers are tender and filling is heated through.
- Serve warm.
Notes
For a crunch, add pine nuts or walnuts. Substitute quinoa with brown rice or use a dairy-free feta for variations. Store in the refrigerator for up to three days or freeze after baking.