Spinach Feta Stuffed Peppers

These spinach and feta stuffed peppers bring together the comforting flavors of creamy cheese, fresh greens, and fragrant herbs, all nestled inside tender roasted bell peppers. It is a Mediterranean-inspired dish that always feels special yet comes together with surprising ease on any weeknight.

I started making these peppers when my kids decided veggies were boring but filling them with creamy cheese and rice turned things around fast. Now everyone looks forward to stuffed pepper night.

Ingredients

• Large bell peppers: Choose ones with flat bottoms so they stand up easily Pick your favorite colors for variety and sweetness
• Olive oil: Adds richness and helps peppers roast perfectly Choose extra-virgin for best flavor
• Small onion: Base flavor for the filling Pick onions that feel firm and heavy for their size
• Garlic Cloves: Essential for Mediterranean depth Look for tight-skinned plump cloves
• Fresh spinach: Gives color and nutrition Choose vibrant unbruised leaves or thaw frozen spinach well and squeeze out extra water
• Cooked rice: Makes the filling hearty and satisfying Use day-old rice for best texture or any variety you enjoy
• Feta cheese: Salty and tangy body to the stuffing Use feta packed in brine for the creamiest texture
• Parmesan cheese: Brings nutty flavor Select a wedge for grating yourself for best melt and taste
• Egg: Binds everything together and adds lightness Use a fresh egg for best results
• Fresh dill or parsley: Brings brightness and Mediterranean feel Snip from your garden or choose leafy bunches at the store
• Salt and pepper: Fine tune the flavor to your liking Taste as you go
• Lemon zest: Optional but highly recommended for added freshness Choose unwaxed lemons with a vibrant aroma

Instructions

Prep the Peppers:

Slice bell peppers neatly in half lengthwise and remove seeds and membranes Brush each half lightly with olive oil to help with roasting and place snugly in a baking dish cut side up so they hold their shape

Sauté the Aromatics:

Heat olive oil in a skillet on medium Add chopped onion and cook gently for three to four minutes until translucent and soft with a sweet aroma Stir in minced garlic and continue stirring for half a minute until fragrant

Wilt the Spinach:

Add chopped fresh spinach to the skillet and cook just until wilted and any moisture has evaporated about three minutes If using frozen spinach make sure it is well drained before adding Take the pan off the heat and allow the mixture to cool for a few minutes so it does not scramble the egg in the next step

Combine the Filling:

In a large mixing bowl combine the cooked spinach mixture with cooked rice crumbled feta cheese grated Parmesan beaten egg chopped herbs salt pepper and lemon zest if using Stir well until everything is evenly distributed and moist but not wet

Stuff the Peppers:

Use a spoon to pack the filling into each prepared pepper half until very full but not overflowing Arrange stuffed peppers back in the baking dish making sure they sit level

Bake:

Cover the baking dish snugly with foil to trap in steam and bake in a hot oven for thirty minutes Remove the foil and continue baking another five to ten minutes to crisp the tops and lightly brown the cheese

Serve:

Let cool a few minutes then serve warm straight from the baking dish For extra flair add a sprinkle of fresh herbs or a light drizzle of olive oil

Save

The combination of tangy feta and fresh spinach is my absolute favorite. I always remember my mother making her signature spinach pie and this dish takes me right back to her bustling kitchen.

Storage Tips

Store leftovers wrapped or in an airtight container in the fridge for up to three days. To reheat use a low oven or microwave until heated through. If you want to freeze assemble stuffed peppers but do not bake them yet. Wrap tightly and freeze up to two months. Bake from frozen adding extra time as needed.

Ingredient Substitutions

Swap in any cooked grain you have like quinoa farro or bulgur to change it up. You can also substitute goat cheese for feta or use plant-based cheese and omitting the egg for a vegan version. Chopped kale or Swiss chard works well in place of spinach.

Serving Suggestions

These peppers shine with a side of crisp green salad or simply roasted potatoes. If you want to add protein serve them with grilled chicken or chickpeas on the side. For a party starter slice each pepper half into thirds for bite-sized appetizers.

Cultural Context

Stuffed vegetables are a Mediterranean staple found from Greece to Turkey and across the Middle East. In Greece similar fillings go into grape leaves and pastries. The addition of cheese and lemon makes this version especially bright and fitting for spring gatherings.

Seasonal Adaptations

Change up the greens to whatever is fresh at the market like chard in winter or tender arugula in spring. Use red peppers for sweetness in summer or swap in poblano peppers for a hint of heat.

Save

This recipe has rescued countless weeknights when I needed a nourishing dinner with little fuss. My friends love bringing these peppers to potlucks and now even the picky eaters in my family have become fans after tasting the cheesy filling.

Recipe FAQ

→ Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach works well in the filling. Ensure excess liquid is removed for best texture.

→ What kind of rice works best?

Any cooked rice, such as white or brown, is suitable. Choose your favorite variety for personal preference or dietary needs.

→ Can this dish be made ahead?

Yes, assemble the peppers and keep them covered in the fridge. Bake when ready to serve for best results.

→ How can I make this dish extra rich?

For a richer flavor, sprinkle mozzarella or extra feta on top before baking the peppers.

→ Which sides pair well with this main?

Serve alongside a fresh green salad or roasted potatoes to create a complete, balanced meal.

→ Is this suitable for gluten-free diets?

Yes, the ingredient list is naturally gluten-free as written. Verify your packaged rice and cheese to be sure.