Go Back
To make these tasty Spinach & Feta Stuffed Peppers, you will need: - 4 large bell peppers (any color) - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1 cup cooked quinoa - 1/2 cup onion, finely chopped - 2 garlic cloves, minced - 1/4 cup sun-dried tomatoes, chopped - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil - 1/4 cup fresh parsley, chopped (for garnish) You can swap ingredients to suit your taste or what you have on hand. Here are some ideas: - Quinoa: Use rice or couscous instead. - Feta Cheese: Try goat cheese or mozzarella for a different flavor. - Spinach: Kale or Swiss chard work well too. - Sun-Dried Tomatoes: Fresh tomatoes could be an option, but they need to be cooked more. - Onion: Shallots or leeks can add a sweet touch. When picking your ingredients, freshness is key. Here are some tips: - Bell Peppers: Choose peppers that are firm and have smooth skin. Look for vibrant colors. - Spinach: Pick bright green leaves without spots or wilting. - Feta Cheese: Look for crumbly cheese with a clean smell. - Onions: Choose heavy onions with dry, papery skin. Avoid soft spots. Using fresh and high-quality ingredients makes your Spinach & Feta Stuffed Peppers truly shine. For the full recipe, check out the details above. To make Spinach & Feta Stuffed Peppers, you start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. This helps the peppers cook evenly. Brush the outside of each pepper with olive oil. Place them upright in a baking dish. Next, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté it for 3-4 minutes. You want the onion to be soft and translucent. Then, add minced garlic and cook it for one more minute. This is when the kitchen will start to smell amazing! Now, add the chopped spinach and sun-dried tomatoes to the skillet. Cook everything together until the spinach wilts, which takes about 2-3 minutes. After that, take the skillet off the heat. Mix in the cooked quinoa, crumbled feta cheese, oregano, salt, and black pepper. Stir well so everything combines nicely. Now comes the fun part! Carefully stuff each bell pepper with the spinach and feta mix. Press it down gently to pack it in. Cover the baking dish with aluminum foil. Bake for 25-30 minutes. After that, remove the foil and bake for another 10-15 minutes. The peppers should be tender and slightly golden on top. Once they are done, take them out of the oven. Let them sit for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color. Enjoy your delicious stuffed peppers! Understanding how to sauté is key. Sautéing helps bring out the flavors in your onion and garlic. Use medium heat to avoid burning. When adding spinach, cook it just until it wilts. This keeps the color bright and the nutrients intact. Stuffing the peppers requires gentle pressure. You want them full but not overstuffed. Covering the dish with foil helps steam the peppers, making them tender. Removing the foil at the end allows the tops to brown nicely. For visual guidance, consider watching a video on how to prepare stuffed peppers. This can show you proper cutting techniques. You can also see how to pack the filling. A video on sautéing vegetables can enhance your skills. Cook along with the video for a hands-on experience! For more detailed instructions, check the Full Recipe. Start by picking fresh bell peppers. Look for ones that are firm and colorful. Wash them well before cutting. To stuff them, cut off the tops and remove the seeds. Brush the outside with olive oil for a nice finish. When cooking, preheat the oven to 375°F (190°C). This ensures even cooking. Stuff each pepper tightly with the spinach and feta mixture. This helps them hold their shape. Cover them while baking to keep moisture in. Uncover them for the last few minutes to get that golden top. One common mistake is not cooking the filling enough. Make sure to sauté the onion and garlic well before mixing in the spinach. This adds flavor and depth. Another mistake is overcooking the peppers. They should be tender but still crisp. If they are mushy, they won’t taste fresh. Don’t skip the olive oil on the peppers. It adds flavor and keeps them from drying out. Lastly, avoid using too much salt. Feta cheese is salty already, so use it wisely. You will need a few basic tools to make this dish. A large skillet works best for cooking the filling. Use a sharp knife to cut the peppers. A baking dish is essential for holding the stuffed peppers. For packing the filling in, a spoon or small scoop works great. If you have parchment paper, line your baking dish. This makes cleaning up easier. For the best results, use an oven mitt to handle the hot dish after baking. Feel free to check out the Full Recipe for more details! {{image_2}} You can get creative with your stuffing for spinach and feta stuffed peppers. Try adding cooked ground turkey or beef for extra protein. You can also mix in black beans for a hearty twist. Some people love adding corn for sweetness and crunch. If you want to change the flavor, use different cheeses like goat or mozzarella. Mix in herbs like basil or thyme to elevate the taste. Each variation brings its own flair to this tasty dish. Making spinach and feta stuffed peppers vegetarian is easy. Simply swap the feta cheese for a vegan cream cheese or tofu. You can also use nutritional yeast to give a cheesy flavor without dairy. For a protein boost, add lentils or chickpeas. If you want a little kick, toss in some chopped jalapeños or chili flakes. These adaptations keep the dish delicious while catering to different diets. These stuffed peppers shine on their own, but you can pair them with sides. A fresh garden salad with lemon vinaigrette complements the rich flavors. You can also serve them with a side of quinoa or brown rice for extra fiber. If you want a comforting touch, a warm bowl of tomato soup pairs perfectly. For a fun twist, serve with a dollop of yogurt or sour cream on top. These options enhance the meal and make it more enjoyable. For the full recipe, check out the Spinach & Feta Stuffed Peppers recipe. To keep your leftover stuffed peppers fresh, let them cool to room temperature. Then, place them in an airtight container. This method traps moisture and flavors. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When reheating stuffed peppers, the oven works best. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warm. This keeps them juicy and helps the flavors blend nicely. You can also use a microwave, but they may not taste as good. If you want to freeze your stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. This keeps air out and prevents freezer burn. They can last up to three months in the freezer. When you're ready to eat them, thaw in the fridge overnight. Then, reheat as described above. For the full recipe, check the earlier section. Cooking Spinach & Feta Stuffed Peppers takes about 50 minutes. This includes 15 minutes of prep time and 35 minutes of cooking time. First, you preheat the oven to 375°F. Then, you bake the stuffed peppers for 25-30 minutes covered. After that, remove the foil and bake for another 10-15 minutes. This method makes the peppers tender and the tops golden. Yes, you can use other cheeses. Mozzarella, goat cheese, or ricotta work well too. Each cheese brings its own flavor and texture. If you want a creamier filling, try ricotta. For a sharper taste, use goat cheese. Feel free to mix and match cheeses for a unique twist on this dish. Spinach is rich in vitamins A, C, and K. It also has iron and antioxidants. Feta cheese adds protein and calcium to your meal. Together, they create a healthy and tasty dish. The quinoa in the recipe also boosts fiber and protein. This makes Spinach & Feta Stuffed Peppers a well-rounded meal. For more details, check the Full Recipe to see how you can enjoy this healthy dish! In this post, we explored how to make delicious Spinach & Feta Stuffed Peppers. We covered the best ingredients, cooking steps, and essential tips. I shared helpful advice on variations and storage. Remember to choose fresh produce and avoid common mistakes for perfect results. Cooking this dish can be fun and rewarding. With a few simple steps, you’ll create a meal that’s tasty and nutritious. Enjoy your time in the kitchen and impress your friends and family!

Spinach & Feta Stuffed Peppers

Revitalize your meals with these delicious Spinach & Feta Stuffed Peppers! Packed with vibrant flavors and nutrients, this easy recipe is perfect for a healthy boost. Discover step-by-step instructions, ingredient variations, and expert tips to ensure your peppers turn out perfectly every time. Ready to impress your taste buds and family? Click to explore the full recipe and elevate your cooking game today!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

1 cup cooked quinoa

1/2 cup onion, finely chopped

2 garlic cloves, minced

1/4 cup sun-dried tomatoes, chopped

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1/4 cup fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish.

      In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

        Stir in the chopped spinach and sun-dried tomatoes, cooking until the spinach is wilted (about 2-3 minutes).

          Remove the skillet from the heat and mix in the cooked quinoa, crumbled feta cheese, oregano, salt, and black pepper. Ensure the mixture is well combined.

            Carefully stuff each prepared bell pepper with the spinach and feta mixture, pressing down gently to pack it in.

              Cover the baking dish with aluminum foil and bake for 25-30 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly golden.

                Once done, remove from the oven and let sit for a few minutes before serving.

                  Garnish with freshly chopped parsley and serve warm.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4