Mediterranean Spinach Feta Stuffed Peppers
A delightful combination of vibrant peppers stuffed with spinach, feta, and quinoa, perfect for family dinners or gatherings.
Ingredients
For the stuffed peppers
- 4 pieces bell peppers (red, yellow, or orange) Vibrant and fresh.
- 2 cups fresh spinach, chopped Offering a burst of green.
- 1 cup feta cheese, crumbled For a rich and tangy flavor.
- 1 cup cooked quinoa or rice Adding a hearty base.
- 1/2 cup diced tomatoes Juicy for added moisture.
- 1/4 cup olives, sliced Providing a salty punch.
- 2 cloves garlic, minced To elevate the flavor.
- 1 teaspoon dried oregano Hinting of the Mediterranean.
- to taste salt and pepper Balancing the flavor profile.
- as needed olive oil For sautéing and drizzling.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a pan, heat olive oil over medium heat and sauté the minced garlic until fragrant for about 1-2 minutes.
- Add the chopped spinach to the pan and cook until just wilted, around 2-3 minutes.
- In a large bowl, combine the sautéed spinach, crumbled feta, cooked quinoa or rice, diced tomatoes, sliced olives, dried oregano, salt, and pepper. Mix until well combined.
- Stuff the mixture generously into the bell peppers.
- Place the stuffed peppers in a baking dish and drizzle with olive oil.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Serve warm.
Notes
Experiment with herbs like fresh basil or add a squeeze of lemon juice before serving. Substitute feta with goat cheese for varied texture. You can also roast the peppers beforehand for more flavor.