Description
A healthy and delicious recipe for Mediterranean Spinach Feta Stuffed Peppers filled with nutritious ingredients.
Ingredients
Scale
- 4 large bell peppers (various colors)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup cooked quinoa or rice
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 tablespoons pine nuts, toasted
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Red pepper flakes, for heat
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers: Cut each pepper in half lengthwise through the stem. Remove the seeds and membranes.
- Drizzle a baking dish with olive oil. Place the pepper halves cut-side up in the dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Stir frequently.
- Remove the skillet from the heat.
- In a large bowl, combine the wilted spinach mixture, feta cheese, cooked quinoa or rice, sun-dried tomatoes, toasted pine nuts, lemon juice, oregano, salt, and pepper.
- Mix all ingredients together well.
Notes
- For a spicier kick, add red pepper flakes to the filling.
- These peppers can be prepped in advance and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 23mg