Looking for a delicious, nutritious dinner option that’s both impressive and easy to prepare? These Spinach and Feta Stuffed Peppers are a Mediterranean-inspired dish that combines colorful bell peppers with a savory filling of spinach, creamy feta cheese, and wholesome ingredients. I love making these stuffed peppers when I want something that’s both healthy and satisfying, and they’re perfect for meal prep too!
Ingredients
- 6 large bell peppers (any color), halved lengthwise and seeded
- 2 cups fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1 cup cooked quinoa or rice
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating, line a baking dish with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the chopped spinach and cook until wilted, approximately 2-3 minutes.
- Remove from heat and mix in the cooked quinoa or rice, drained tomatoes, crumbled feta, oregano, salt, and pepper.
- Arrange the halved peppers in the prepared baking dish, cut side up.
- Divide the filling mixture evenly among the pepper halves.
- Cover the dish with foil and bake for 35-40 minutes.
- Remove foil and bake for an additional 10 minutes until peppers are tender and the top is lightly golden.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 65-70 minutes
Servings: 6 (2 pepper halves per serving)
Recipe Notes
For best results, choose peppers that can stand upright when halved. If they’re wobbly, slice a tiny bit off the bottom to create a flat surface. The filling can be made a day ahead and stored in the refrigerator. For a protein boost, you can add cooked ground turkey or chickpeas to the filling. If the peppers are browning too quickly, keep them covered with foil for the entire baking time.
The leftovers keep well in an airtight container in the refrigerator for up to 4 days, making this perfect for your weekly meal prep. When reheating, sprinkle a few drops of water over the peppers before microwaving to prevent them from drying out.
Spinach and Feta Stuffed Peppers
Ingredients
- 6 large bell peppers any color, halved lengthwise and seeded
- 2 cups fresh spinach roughly chopped
- 1 cup crumbled feta cheese
- 1 cup cooked quinoa or rice
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes, drained
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). While it's heating, line a baking dish with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the chopped spinach and cook until wilted, approximately 2-3 minutes.
- Remove from heat and mix in the cooked quinoa or rice, drained tomatoes, crumbled feta, oregano, salt, and pepper.
- Arrange the halved peppers in the prepared baking dish, cut side up.
- Divide the filling mixture evenly among the pepper halves.
- Cover the dish with foil and bake for 35-40 minutes.
- Remove foil and bake for an additional 10 minutes until peppers are tender and the top is lightly golden.
