Feta & Spinach Stuffed Peppers

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.

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The Best Roasted Red Pepper Dip