Spinach and Feta Stuffed Peppers

Spinach and Feta Stuffed Peppers have become a staple in our home, and for good reason! The vibrant colors, the savory and slightly tangy filling, and the sheer satisfaction of biting into a juicy, cheesy pepper make this dish a winner every time. From busy weeknight dinners to casual weekend lunches, these stuffed peppers are incredibly versatile and always a crowd-pleaser. Even my kids, who can sometimes be picky eaters when it comes to vegetables, eagerly devour these, especially when topped with a dollop of creamy Greek yogurt. The aroma that fills the kitchen as they bake is simply irresistible, promising a comforting and flavorful meal. If you’re looking for a healthy, delicious, and visually appealing dish that’s surprisingly easy to make, look no further – these Spinach and Feta Stuffed Peppers are guaranteed to become a new family favorite in your home too!

Ingredients

• Bell Peppers: 6 large bell peppers (various colors like red, yellow, orange, and green for visual appeal). Bell peppers form the vessel for our flavorful filling, providing a slightly sweet and crisp base.
• Fresh Spinach: 10 ounces fresh spinach, roughly chopped. Spinach is the star green vegetable, adding a mild, earthy flavor and a wealth of nutrients to the stuffing.
• Feta Cheese: 8 ounces feta cheese, crumbled. Feta brings a salty, tangy, and creamy element to the filling, perfectly complementing the spinach and other ingredients.
• Onion: 1 medium yellow onion, finely diced. Onion provides a foundational savory flavor and aromatic depth to the filling.
• Garlic: 3 cloves garlic, minced. Garlic adds a pungent and aromatic kick, enhancing the overall flavor profile of the stuffing.
• Cooked Rice (or Breadcrumbs): 1 cup cooked rice (brown or white) or breadcrumbs (panko or regular). Rice or breadcrumbs act as a binder for the filling, absorbing moisture and adding texture. Cooked rice offers a gluten-free option and a slightly nutty flavor, while breadcrumbs provide a softer, more traditional texture.
• Olive Oil: 2 tablespoons olive oil. Olive oil is used for sautéing and adds richness and healthy fats to the dish.
• Dried Oregano: 1 teaspoon dried oregano. Oregano provides a classic Mediterranean flavor that pairs wonderfully with spinach and feta.
• Dried Basil: 1 teaspoon dried basil. Basil adds a sweet and slightly peppery note, complementing the oregano and enhancing the overall herb profile.
• Red Pepper Flakes (optional): ¼ teaspoon red pepper flakes (or more to taste). Red pepper flakes add a touch of heat, balancing the richness of the feta and spinach.
• Salt: To taste. Salt enhances the flavors of all ingredients and is crucial for seasoning the filling properly.
• Black Pepper: Freshly ground black pepper to taste. Black pepper adds a subtle spice and depth of flavor.
• Vegetable Broth (or Water): ½ cup vegetable broth or water. Vegetable broth or water is added to the baking dish to create steam and help the peppers cook evenly and prevent them from drying out.
• Fresh Parsley (for garnish): Chopped fresh parsley for garnish (optional). Fresh parsley adds a pop of color and freshness as a final touch.

Instructions

1. Prepare the Peppers: Preheat oven to 375°F (190°C). Wash the bell peppers thoroughly. Carefully slice each bell pepper in half lengthwise, from stem to bottom. Remove the seeds and membranes from each half, ensuring a clean cavity for the filling. If desired, you can also slice a thin sliver from the bottom of each pepper half so they sit flat in the baking dish. This is optional but helps with presentation and stability.
2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic will taste bitter.
3. Wilt the Spinach: Add the chopped fresh spinach to the skillet in batches. As each batch wilts down, add more spinach until all the spinach is in the skillet. Cook, stirring occasionally, until the spinach is completely wilted and reduced in volume, about 3-5 minutes. Excess moisture from the spinach needs to evaporate.
4. Combine Filling Ingredients: Remove the skillet from the heat. In a large bowl, combine the wilted spinach mixture, crumbled feta cheese, cooked rice (or breadcrumbs), dried oregano, dried basil, salt, and black pepper. Mix thoroughly to ensure all ingredients are evenly distributed and the feta is somewhat incorporated throughout the spinach and rice mixture. Taste the filling and adjust seasoning (salt, pepper, herbs) as needed. Remember that feta is already salty, so taste before adding too much salt.
5. Stuff the Peppers: Spoon the spinach and feta filling generously into each bell pepper half, mounding it slightly. Pack the filling firmly but gently into the pepper cavities. You want to fill them nicely but not overstuff to the point where the peppers split during baking.
6. Arrange and Bake: Pour vegetable broth or water into the bottom of a baking dish (9×13 inch or similar size) – about ½ cup is usually sufficient, depending on the size of your dish. Arrange the stuffed pepper halves in the baking dish, cut-side up. Ensure there is a little liquid in the bottom to create steam during baking.
7. Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the bell peppers are tender-crisp and the filling is heated through and slightly golden brown on top. The peppers should be softened but still hold their shape. You can test the peppers for tenderness by piercing them with a fork.
8. Rest and Serve: Remove the baking dish from the oven and let the stuffed peppers rest for a few minutes before serving. This allows the juices to redistribute and the peppers to cool slightly. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

(Per serving, assuming 2 stuffed pepper halves per serving – Note: Nutritional values are estimates and can vary based on specific ingredients and serving size.)

• Servings Per Recipe: 3 (6 stuffed pepper halves)
• Calories Per Serving: Approximately 350-400 kcal
• Fat: 20-25g
• Saturated Fat: 10-12g

Preparation Time

• Prep Time: 25 minutes (includes chopping vegetables, preparing filling, and stuffing peppers)
• Cook Time: 45-50 minutes (baking time in the oven)
• Total Time: Approximately 1 hour 10 – 1 hour 15 minutes. This recipe is relatively quick to assemble, with most of the time spent baking in the oven, making it a great option for a satisfying and relatively hands-off meal.

How to Serve

These Spinach and Feta Stuffed Peppers are delicious on their own as a complete meal, but they can also be enhanced with various accompaniments and serving styles:

• As a Main Course:
  • Serve two stuffed pepper halves per person as a substantial and satisfying vegetarian main course.
  • Pair with a side salad for a light and balanced meal. A simple green salad with a vinaigrette dressing complements the richness of the stuffed peppers.
  • Add a dollop of Greek yogurt or sour cream on top for extra creaminess and tang.
• As a Side Dish:
  • Cut stuffed peppers into smaller pieces and serve as a flavorful side dish alongside grilled chicken, fish, or other protein.
  • Include as part of a Mediterranean-inspired buffet or mezze platter.
• Serving Suggestions for Enhanced Flavor and Texture:
  • Tomato Sauce: Serve with a warm marinara sauce or a simple homemade tomato sauce drizzled over the top or on the side for dipping. This adds moisture and a tangy sweetness that complements the filling.
  • Lemon Wedge: Offer lemon wedges to squeeze over the stuffed peppers just before serving. The fresh lemon juice brightens the flavors and adds a zesty touch.
  • Fresh Herbs: Garnish generously with extra fresh herbs like parsley, dill, or mint for added freshness and aroma.
  • Crumbled Olives: Sprinkle crumbled Kalamata olives or other briny olives over the top for an extra salty and Mediterranean flavor boost.
  • Toasted Pine Nuts or Almonds: Add a sprinkle of toasted pine nuts or slivered almonds for a delightful crunch and nutty flavor contrast.

Additional Tips

1. Pepper Variety is Key: Use a mix of colored bell peppers (red, yellow, orange, green) for visual appeal and a slightly varied flavor profile. Red and yellow peppers tend to be sweeter, while green peppers have a slightly more bitter note.
2. Pre-cooking Peppers for Softer Texture: If you prefer softer bell peppers, you can blanch them briefly before stuffing. Place pepper halves in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking process. This will soften them slightly before baking.
3. Spice it Up: For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the filling. You can also use hot sauce as a condiment when serving.
4. Cheese Variations: Experiment with different types of cheese. Ricotta cheese can be added to the filling for extra creaminess. A sprinkle of grated Parmesan or mozzarella cheese on top before the last 10 minutes of baking will create a cheesy crust.
5. Grain Alternatives: If you don’t have rice or breadcrumbs, you can use cooked quinoa, couscous, or even lentils as a binder for the filling. Each will add a slightly different texture and flavor.
6. Make Ahead Magic: Prepare the stuffed peppers ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. Bake them just before serving, adding a few extra minutes to the baking time if they are cold from the fridge. This is perfect for meal prepping or entertaining.
7. Freezing for Later: Cooked stuffed peppers can be frozen for up to 2-3 months. Let them cool completely, then wrap them individually in plastic wrap and then foil, or place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating in the oven or microwave.
8. Don’t Overcrowd the Pan: Make sure the stuffed peppers are not overcrowded in the baking dish. Overcrowding can cause them to steam instead of bake properly, resulting in soggy peppers. If necessary, use two baking dishes to ensure they are arranged in a single layer.

FAQ Section

Q1: Can I make these stuffed peppers vegan?
A: Yes, you can easily make these stuffed peppers vegan by substituting the feta cheese with a vegan feta alternative. There are many delicious vegan feta cheeses available in stores, often made from tofu or almonds. Ensure all other ingredients are also vegan-friendly.

Q2: Can I use frozen spinach instead of fresh spinach?
A: Yes, frozen spinach can be used. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the skillet. Frozen spinach can sometimes be more watery than fresh, so thorough draining is key to prevent a soggy filling.

Q3: Can I add meat to the filling?
A: While this recipe is designed to be vegetarian, you could add cooked ground meat if desired. Brown ground beef, turkey, or chicken and drain off any excess fat before adding it to the spinach and feta mixture. Adjust seasonings accordingly if adding meat.

Q4: How do I prevent the peppers from becoming too soft or mushy?
A: Avoid overbaking the peppers. Bake until they are tender-crisp, not completely soft. Removing the foil during the last part of baking helps to prevent them from becoming too mushy. Also, selecting firmer bell peppers will help.

Q5: Can I use different types of peppers?
A: Yes, you can use other types of peppers besides bell peppers, such as poblano peppers or Anaheim peppers. Keep in mind that cooking times may vary depending on the type and size of pepper. Adjust baking time as needed to ensure the peppers are tender.

Q6: What if I don’t have dried oregano or basil? Can I substitute other herbs?
A: Yes, you can substitute other dried herbs like Italian seasoning, thyme, or marjoram. Fresh herbs like parsley, dill, or chives can also be added to the filling or used as a garnish for a fresh flavor boost.

Q7: How long do leftover stuffed peppers last in the refrigerator?
A: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven, microwave, or skillet until heated through before serving.

Q8: Can I grill these stuffed peppers instead of baking them?
A: Yes, you can grill stuffed peppers. Preheat your grill to medium heat. Place the stuffed pepper halves on a grill pan or directly on the grill grates. Grill for about 20-25 minutes, or until the peppers are tender and slightly charred, and the filling is heated through. Grilling will impart a smoky flavor to the peppers.

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