Spinach Feta Stuffed Peppers (Print View)

Bell peppers filled with savory spinach, feta, herbs, and rice, baked to golden perfection—a hearty vegetarian meal.

# Components:

→ Peppers

01 - 4 large bell peppers, any color, halved lengthwise and seeds removed
02 - 1 tablespoon olive oil, for brushing

→ Filling

03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 5 ounces fresh spinach, chopped, or 10 ounces frozen spinach, thawed and thoroughly drained
07 - 1 and 1/2 cups cooked rice, white or brown
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup Parmesan cheese, grated
10 - 1 large egg, lightly beaten
11 - 1 tablespoon fresh dill or parsley, chopped, or 1 teaspoon dried herbs
12 - Salt and black pepper to taste
13 - Zest of 1/2 lemon, optional

# Directions:

01 - Preheat oven to 375°F (190°C). Brush bell pepper halves with 1 tablespoon olive oil and arrange them cut side up in a baking dish.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped onion for 3 to 4 minutes until softened. Add minced garlic and chopped spinach, cooking until spinach wilts and any liquid evaporates, about 3 minutes. Allow mixture to cool slightly.
03 - Mix the cooled spinach mixture with cooked rice, crumbled feta, grated Parmesan, beaten egg, chopped herbs, salt, pepper, and lemon zest (if using) in a large mixing bowl. Stir until well combined.
04 - Evenly spoon the filling into prepared pepper halves. Cover the baking dish with foil. Bake for 30 minutes. Remove foil and bake for another 5 to 10 minutes until the tops are lightly golden.
05 - Serve the stuffed peppers warm, garnished with additional herbs or a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • Ready in under an hour from scratch even if you are short on time
  • Perfect way to pack vegetables and protein into one hearty meal
  • Naturally gluten free with very simple adaptations for different diets
  • All ingredients are easy to find and budget friendly
02 -
  • Great source of fiber and protein for a balanced vegetarian meal
  • Keeps well in the fridge for up to three days
  • Easy to customize with whatever vegetables or grains you have on hand
03 -
  • When choosing bell peppers press gently and avoid any with soft spots or wrinkling
  • Let the cooked spinach filling cool slightly before mixing with egg to prevent scrambling
  • Do not skimp on the fresh herbs as they add a big flavor boost even a bit of lemon zest transforms the dish

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