Spinach and Feta Stuffed Peppers Recipe: Your Secret Weapon for Impressing Guests
Stuffed peppers are magical dishes that look fancy but are surprisingly easy to make. This version, filled with a savory mix of spinach and feta, is perfect for a quick weeknight dinner or a meal that impresses without the stress. It’s healthy, hearty, and oh-so-flavorful. Let’s get cooking!
Why You’ll Love This Recipe
- Simple: Minimal ingredients and straightforward steps make this an easy win.
- Nutritious: Packed with vitamins from spinach, protein from feta, and all the goodness of bell peppers.
- Customizable: You can make it vegetarian or gluten-free or bulk it up with grains or protein.
Ingredients
For the stuffed peppers:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 3 cups fresh spinach (about 3 big handfuls)
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- Salt and pepper to taste
Optional add-ins:
- 1 cup cooked quinoa, rice, or couscous
- 2 tablespoons chopped fresh parsley or dill
- A handful of toasted pine nuts or slivered almonds
Instructions
Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a thin layer off the bottom so they stand upright.
- Place the peppers in a baking dish. If you like extra soft peppers, blanch them in boiling water for 2-3 minutes or roast them in the oven for 5 minutes before stuffing.
Make the Filling
- Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 3 minutes. Add the garlic and cook for another minute.
- Toss in the spinach and cook until wilted about 2 minutes. Remove from heat.
- In a bowl, combine the cooked spinach mixture with feta cheese. Stir in any optional add-ins like quinoa or fresh herbs. Season with salt and pepper to taste.
Stuff and Bake
- Spoon the spinach-feta mixture into the prepared peppers, packing it in gently.
- Add ¼ cup of water or broth to the bottom of the baking dish to keep things moist. Cover the dish with foil.
- Bake for 25-30 minutes, then remove the foil and bake for 10 minutes or until the peppers are tender and slightly golden on top.
Serving Suggestions
These stuffed peppers are delicious on their own but pair wonderfully with:
- A simple green salad with lemon vinaigrette.
- Crusty bread to soak up any juices.
- A light soup like tomato or vegetable.
Tips and Variations
- Mini Peppers for Appetizers: Use small sweet peppers for bite-sized stuffed treats.
- Cheese Swap: Goat cheese or ricotta work great if you’re not a feta fan.
- Add Protein: Shredded chicken, ground turkey, or plant-based crumbles can make this a complete meal.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, pop them in a 350°F (175°C) oven for 10-15 minutes or microwave for 1-2 minutes until warmed.
Why Wait?
These spinach and feta stuffed peppers are the perfect blend of healthy and indulgent. Whether you’re feeding the family or meal-prepping for the week, this recipe has you covered. Try it out, put your spin on it, and enjoy every bite!
