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There’s something incredibly satisfying about a dish that’s both vibrant in color and rich in flavor. My Feta & Spinach Stuffed Peppers bring together the sweetness of roasted red bell peppers, the savory notes of feta, and the freshness of spinach, all topped with gooey mozzarella. It’s a dish that not only pleases the palate but also looks stunning on the plate. Perfect for a cozy dinner or a gathering with friends, these stuffed peppers are a delightful way to enjoy a healthy yet indulgent meal.
Ingredients Notes
- Red Bell Peppers: Choose firm and vibrant red bell peppers. Their natural sweetness complements the savory filling beautifully.
- Olive Oil: Extra virgin olive oil is best for drizzling over the peppers before roasting, adding a rich flavor.
- Garlic: Fresh garlic cloves provide a robust and aromatic base for the filling.
- Frozen Spinach: Thawed and chopped, frozen spinach is a convenient option. Ensure it’s well-drained to prevent excess moisture.
- Feta Cheese: Opt for good-quality feta cheese for a rich, tangy flavor. It crumbles easily and blends well with the other ingredients.
- Egg: Acts as a binder, helping to hold the filling together.
- Mixed Cheese (Cheddar and Mozzarella): A blend of cheddar and mozzarella adds a delightful combination of sharpness and creaminess to the filling.
- Black Pepper: Freshly ground black pepper enhances the overall flavor with a subtle kick.
- Chili Flakes: Add a hint of heat. Adjust to your preference.
- Mozzarella Slices: These create a deliciously melty topping. You can use grated mozzarella if you prefer.
- Fresh Parsley: Adds a burst of color and freshness as a garnish.
How To Make Feta & Spinach Stuffed Peppers
Preheat the Oven:
- Preheat your oven to 200°C (392°F).
Prepare the Peppers:
- Cut the red bell peppers in half lengthwise and remove the seeds.
- Place the pepper halves on a baking tray.
- Drizzle them with 2 tablespoons of olive oil.
- Roast the peppers in the preheated oven for 15 minutes.
Prepare the Filling:
- While the peppers are roasting, chop the thawed spinach finely.
- In a large bowl, combine the chopped spinach, crumbled feta cheese, egg, grated mixed cheese (cheddar and mozzarella), minced garlic cloves, black pepper, and chili flakes.
- Mix well until all the ingredients are evenly distributed.
Stuff the Peppers:
- Remove the peppers from the oven and let them cool slightly.
- Fill each pepper half generously with the spinach and feta mixture.
Add the Mozzarella:
- Place a slice of mozzarella cheese on top of each stuffed pepper.
Bake:
- Return the stuffed peppers to the oven.
- Bake for an additional 30 minutes, or until the peppers are tender and the cheese is melted and golden.
Garnish and Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Sprinkle with freshly chopped parsley before serving.
Tips and Variations
- Meat Addition: For a non-vegetarian version, add some cooked ground turkey or beef to the filling.
- Different Peppers: Try using yellow or orange bell peppers for a different flavor profile.
- Spice Level: Adjust the chili flakes to your desired level of spiciness. You can also add a dash of hot sauce to the filling for an extra kick.
- Make-Ahead: You can prepare the stuffed peppers a day in advance and bake them when ready to serve. This makes it a great dish for meal prep or entertaining.
Storage and Leftovers
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Freezing: After baking, let the stuffed peppers cool completely. Place them in an airtight container and freeze for up to 2 months. To reheat, bake in the oven until heated through.
- Reheating: For the best results, reheat the stuffed peppers in a preheated oven at 180°C (350°F) until thoroughly heated. If using a microwave, cover and heat on medium power to avoid drying out the peppers.
FAQs
Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach. Simply sauté it in a little olive oil until wilted, then chop and proceed with the recipe.
Can I freeze the stuffed peppers? Absolutely! After baking, let the stuffed peppers cool completely. Place them in an airtight container and freeze for up to 2 months. Reheat in the oven until heated through.
What can I serve with these stuffed peppers? These stuffed peppers are a complete meal on their own, but they pair beautifully with a side salad, some crusty bread, or a light soup.
Other Pepper Recipes You May Like
The Best Roasted Red Pepper Dip
Feta & Spinach Stuffed Peppers
There's nothing quite like the comfort of a home-cooked meal, especially when it's as vibrant and flavorful as these Cheesy Feta & Spinach Stuffed Peppers. Imagine sweet red bell peppers roasted to perfection, then filled with a savory mix of spinach, creamy feta, and a blend of cheddar and mozzarella. Topped with melted mozzarella and a sprinkle of fresh parsley, this dish is a feast for the senses. Whether you're making it for a family dinner or impressing guests, these stuffed peppers are a warm, inviting dish that brings people together.
Ingredients
- 2 red bell peppers halved and seeded
- 2 tbsp olive oil
- 170 g frozen spinach thawed and chopped
- 130 g feta cheese crumbled
- 1 egg
- 3 tbsp mixed cheese (cheddar, mozzarella) grated
- 2 garlic cloves minced
- ½ tsp black pepper
- ½ tsp chili flakes
- 4 slices slices mozzarella cheese
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 200°C (392°F).
- Cut the red bell peppers in half lengthwise and remove the seeds. Place them on a baking tray, drizzle with olive oil, and roast in the oven for 15 minutes.
- While the peppers are roasting, chop the thawed spinach finely.
- In a large bowl, combine the chopped spinach, crumbled feta, egg, grated mixed cheese, minced garlic, black pepper, and chili flakes. Mix well until all ingredients are evenly distributed.
- Remove the peppers from the oven and let them cool slightly. Fill each pepper half with the spinach and feta mixture.
- Place a slice of mozzarella cheese on top of each stuffed pepper.
- Return the stuffed peppers to the oven and bake for an additional 30 minutes, or until the peppers are tender and the cheese is melted and golden.
- Remove the stuffed peppers from the oven and let them cool for a few minutes. Sprinkle with freshly chopped parsley before serving.
Nutrition
Calories: 450kcal
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