Spinach and Feta Stuffed Peppers
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.
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.